Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 41
... Samples for GC - MSD analysis were prepared by removing a 100 μL sample of the water phase from the bottom of an inverted partition vial . The sample was expelled into a 2 mL glass vial , also with a Teflon - fluorocarbon - resin ...
... Samples for GC - MSD analysis were prepared by removing a 100 μL sample of the water phase from the bottom of an inverted partition vial . The sample was expelled into a 2 mL glass vial , also with a Teflon - fluorocarbon - resin ...
Page 59
... samples initially dissolved in water were compared to samples dissolved in milk fat at several time points . An independent sample comparison of means , using the statistical T - test , allowed for a test of the H , that the system is ...
... samples initially dissolved in water were compared to samples dissolved in milk fat at several time points . An independent sample comparison of means , using the statistical T - test , allowed for a test of the H , that the system is ...
Page 105
... sample comparison of means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the following formula : 2 - 2 ( n − 1 ) s , 2 + ( n2 − 1 ) s22 n1 + n2-2 2 - The standard deviation ...
... sample comparison of means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the following formula : 2 - 2 ( n − 1 ) s , 2 + ( n2 − 1 ) s22 n1 + n2-2 2 - The standard deviation ...
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