Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 36
Water saturated 1 - octanol was prepared in a glass bottle by adding HPLC grade water to about one - tenth of the bottle's volume . The bottle was then filled with 1 - octanol . The phases were mixed by inversion for two minutes ...
Water saturated 1 - octanol was prepared in a glass bottle by adding HPLC grade water to about one - tenth of the bottle's volume . The bottle was then filled with 1 - octanol . The phases were mixed by inversion for two minutes ...
Page 37
3.1.3 Preparation of calibration standards An alcohol standard solution was prepared by measuring the mass of 100 uL of ethanol ( 99.5 % ACS grade , Sigma - Aldrich Company , St. Louis , MO ) , 1 - propanol ( 99.5 % HPLC grade , Sigma ...
3.1.3 Preparation of calibration standards An alcohol standard solution was prepared by measuring the mass of 100 uL of ethanol ( 99.5 % ACS grade , Sigma - Aldrich Company , St. Louis , MO ) , 1 - propanol ( 99.5 % HPLC grade , Sigma ...
Page 106
Prior to preparing the alcohol standard solution as described in 3.1.2 , a standard solution was prepared in acetone , as each of the alcohols is miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was ...
Prior to preparing the alcohol standard solution as described in 3.1.2 , a standard solution was prepared in acetone , as each of the alcohols is miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was ...
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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 acid 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 error 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 Log Kmw 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
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |