Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 36
... Preparation of injection standards Partitioning of volatiles was measured relative to an injection standard by gas chromatography with mass selective detection ( GS - MSD ) . Standard curves relative to an injection standard were prepared ...
... Preparation of injection standards Partitioning of volatiles was measured relative to an injection standard by gas chromatography with mass selective detection ( GS - MSD ) . Standard curves relative to an injection standard were prepared ...
Page 37
Daniel P. Berg. 3.1.3 Preparation of calibration standards An alcohol standard solution was prepared by measuring the mass of 100 μL of ethanol ( 99.5 % ACS grade , Sigma - Aldrich Company , St. Louis , MO ) , 1 - propanol ( 99.5 % HPLC ...
Daniel P. Berg. 3.1.3 Preparation of calibration standards An alcohol standard solution was prepared by measuring the mass of 100 μL of ethanol ( 99.5 % ACS grade , Sigma - Aldrich Company , St. Louis , MO ) , 1 - propanol ( 99.5 % HPLC ...
Page 106
... 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 achieved . The ...
... 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 achieved . The ...
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-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus