Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page v
... ethanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by ...
... ethanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by ...
Page 35
Daniel P. Berg. Chapter 3 Materials and Methods 3.1 Partitioning between 1 - octanol and water 3.1.1 Preparation of saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties . A ...
Daniel P. Berg. Chapter 3 Materials and Methods 3.1 Partitioning between 1 - octanol and water 3.1.1 Preparation of saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties . A ...
Page 51
... 1 - heptanol were very small due to its hydrophobic nature . This resulted in peak area ratios relative to isoamyl ... Partitioning in 1 - octanol and water 4.2.1 Comparison of measured partition results to literature values As an initial ...
... 1 - heptanol were very small due to its hydrophobic nature . This resulted in peak area ratios relative to isoamyl ... Partitioning in 1 - octanol and water 4.2.1 Comparison of measured partition results to literature values As an initial ...
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