Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 35
... saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties . A series of partitioning experiments were conducted to validate methodology with previous reports and to measure the ...
... saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties . A series of partitioning experiments were conducted to validate methodology with previous reports and to measure the ...
Page 36
Daniel P. Berg. Scientific Company , Pittsburgh , PA ) . 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 ...
Daniel P. Berg. Scientific Company , Pittsburgh , PA ) . 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 ...
Page 40
... 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 . A standard solution was then prepared by addition of alcohols to either phase ...
... 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 . A standard solution was then prepared by addition of alcohols to either phase ...
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