Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page vii
... partition coefficient equilibrium constant KMW milk fat and water partition coefficient M Molar ms Ms moles of the solute partitioned molar mass of solvent MS mass spectroscopy MSD mass selective detection m / z vii List of Abbreviations.
... partition coefficient equilibrium constant KMW milk fat and water partition coefficient M Molar ms Ms moles of the solute partitioned molar mass of solvent MS mass spectroscopy MSD mass selective detection m / z vii List of Abbreviations.
Page 8
Daniel P. Berg. 2.2 Partitioning principles Partitioning is the physical phenomenon of how a solute will disperse itself between two immiscible phases ( Sangster , 1989 ) . The partition coefficient ( P ) is a measurement of equilibrium ...
Daniel P. Berg. 2.2 Partitioning principles Partitioning is the physical phenomenon of how a solute will disperse itself between two immiscible phases ( Sangster , 1989 ) . The partition coefficient ( P ) is a measurement of equilibrium ...
Page 20
... partition coefficient in a food ( Lee et al . , 1995 ) . Movement between phases is affected by physical properties including viscosity , interfacial surface area and binding . Early observations of partitioning effects were reported in ...
... partition coefficient in a food ( Lee et al . , 1995 ) . Movement between phases is affected by physical properties including viscosity , interfacial surface area and binding . Early observations of partitioning effects were reported in ...
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