Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 4
... natural logarithm of the quotient of product and reactant activities ( Nelson & Cox , 2000 ) . For a reaction of a single reactant and product : AG = AG ° + RT In a product a reactant At equilibrium , AG = 0 and the ratio of activities ...
... natural logarithm of the quotient of product and reactant activities ( Nelson & Cox , 2000 ) . For a reaction of a single reactant and product : AG = AG ° + RT In a product a reactant At equilibrium , AG = 0 and the ratio of activities ...
Page 51
... nature . This resulted in peak area ratios relative to isoamyl alcohol near 0.04 . Data close to the intercept is unduly affected by the y - intercept factor in the regression equation . Original calculations for 1 - heptanol resulted ...
... nature . This resulted in peak area ratios relative to isoamyl alcohol near 0.04 . Data close to the intercept is unduly affected by the y - intercept factor in the regression equation . Original calculations for 1 - heptanol resulted ...
Page 53
... nature of this correlation may be due to the hydrophobic effect of dissolved apolar groups in water ( Mead et al . , 1986 ) . According to Leo et al . ( 1971 ) , mixtures of alcohols and water increased free energy ( + AG ) despite ...
... nature of this correlation may be due to the hydrophobic effect of dissolved apolar groups in water ( Mead et al . , 1986 ) . According to Leo et al . ( 1971 ) , mixtures of alcohols and water increased free energy ( + AG ) despite ...
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