Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 43
... Mixing allows equilibrium conditions to be established faster . If the process of mixing doesn't overly affect the temperature or other physical properties of a system ( e.g. emulsification ) , the equilibrium achieved is the same ...
... Mixing allows equilibrium conditions to be established faster . If the process of mixing doesn't overly affect the temperature or other physical properties of a system ( e.g. emulsification ) , the equilibrium achieved is the same ...
Page 85
Daniel P. Berg. Fig . 4.7 : Verification of uniform equilibrium independent of mixing for 1 - butanol in 1 - octanol and water at 50 ° C Log P 2.5 2 1.5 1 0.5 0 10 20 Time ( hours ) 2 minutes mixing No mixing trial 1 No mixing trial 2 30 40 ...
Daniel P. Berg. Fig . 4.7 : Verification of uniform equilibrium independent of mixing for 1 - butanol in 1 - octanol and water at 50 ° C Log P 2.5 2 1.5 1 0.5 0 10 20 Time ( hours ) 2 minutes mixing No mixing trial 1 No mixing trial 2 30 40 ...
Page 112
... mixing time prior to hollow point measurements . Filled points indicate a measurement with no additional mixing relative to the previous point . Time axis is total time , irrespective of mixing time . Log KMw 0.4 0.2 0 -0.2 -0.4 -0.6 ...
... mixing time prior to hollow point measurements . Filled points indicate a measurement with no additional mixing relative to the previous point . Time axis is total time , irrespective of mixing time . Log KMw 0.4 0.2 0 -0.2 -0.4 -0.6 ...
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