Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page iii
... methods .......... 6.3.1 Confidence interval .. 6.3.2 Analysis of variance ( ANOVA ) .............................. .... 6.3.3 Independent sample comparison of means 6.4 Gas chromatography method development 6.5 Milk fat partitioning method ...
... methods .......... 6.3.1 Confidence interval .. 6.3.2 Analysis of variance ( ANOVA ) .............................. .... 6.3.3 Independent sample comparison of means 6.4 Gas chromatography method development 6.5 Milk fat partitioning method ...
Page 47
... method required that the alcohols be dissolved in the aqueous phase , no measurements for ethanol or 1 - propanol were made by dissolving in milk fat at 10 ° C. 3.2.3 Measurement of partitioning equilibrium conditions in milk fat and ...
... method required that the alcohols be dissolved in the aqueous phase , no measurements for ethanol or 1 - propanol were made by dissolving in milk fat at 10 ° C. 3.2.3 Measurement of partitioning equilibrium conditions in milk fat and ...
Page 107
... method was less accurate then the dilution is acetone for longer chain alcohols , however it did produce improved chromatography for ethanol and 1- propanol . 6.5 Milk fat partitioning method development 6.5.1 Melted milk fat starting ...
... method was less accurate then the dilution is acetone for longer chain alcohols , however it did produce improved chromatography for ethanol and 1- propanol . 6.5 Milk fat partitioning method development 6.5.1 Melted milk fat starting ...
Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
4 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions et al ethanol evidence experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning