Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 35
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 .
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 .
Page 36
For the saturation step , the incubator was set to the same temperature as each partitioning study . Water saturated 1 - octanol was prepared in a glass bottle by adding HPLC grade water to about one - tenth of the bottle's volume .
For the saturation step , the incubator was set to the same temperature as each partitioning study . Water saturated 1 - octanol was prepared in a glass bottle by adding HPLC grade water to about one - tenth of the bottle's volume .
Page 40
Water - saturated 1 - octanol was pipetted off of the top of a saturation bottle as 1 - octanol is less dense than water . 1 - Octanol saturated water was obtained by draining from the bottom of a separatory funnel .
Water - saturated 1 - octanol was pipetted off of the top of a saturation bottle as 1 - octanol is less dense than water . 1 - Octanol saturated water was obtained by draining from the bottom of a separatory funnel .
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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 |