Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 50
... regression of the data yielded a formula to predict alcohol concentration based on the concentration of the ... Regression line slope a PA1 = peak area of the alcohol PA1s = peak area of the injection standard ba = Regression line y ...
... regression of the data yielded a formula to predict alcohol concentration based on the concentration of the ... Regression line slope a PA1 = peak area of the alcohol PA1s = peak area of the injection standard ba = Regression line y ...
Page 51
... regression equation . Original calculations for 1 - heptanol resulted in negative concentrations . To correct for this , the regression line for 1 - heptanol was forced through zero . This adjustment had an acceptable minor impact on ...
... regression equation . Original calculations for 1 - heptanol resulted in negative concentrations . To correct for this , the regression line for 1 - heptanol was forced through zero . This adjustment had an acceptable minor impact on ...
Page 53
... regression slopes for the alcohol series are also presented in Table 4.3 . Regression slopes ranged from +0.00193 to +0.00592 A Log P / ° C . Variations due to temperature correlate inversely to chain length ( p < 0.01 ) . Log P ...
... regression slopes for the alcohol series are also presented in Table 4.3 . Regression slopes ranged from +0.00193 to +0.00592 A Log P / ° C . Variations due to temperature correlate inversely to chain length ( p < 0.01 ) . Log P ...
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 P values measured Log method 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