Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 5
An increase in entropy is intuitively expected as you go from ordered , separate compounds to a mixture . A decrease in enthalpy occurs in exothermic , or heat releasing reactions . Since solubility is dependent on the magnitudes of ...
An increase in entropy is intuitively expected as you go from ordered , separate compounds to a mixture . A decrease in enthalpy occurs in exothermic , or heat releasing reactions . Since solubility is dependent on the magnitudes of ...
Page 6
If more energy is required to separate highly associated solvent molecules than what would be regained by insertion of a solute molecule attracted weakly to the solvent , then the enthalpy would increase and solubility is expected to be ...
If more energy is required to separate highly associated solvent molecules than what would be regained by insertion of a solute molecule attracted weakly to the solvent , then the enthalpy would increase and solubility is expected to be ...
Page 109
Milk fat partition vials were allowed to separate gravimetrically after stirring . Sample centrifugation ( 2000 rpm for 20 minutes ) of liquid milk fat caused only minor changes to the appearance of separated phases and did not change ...
Milk fat partition vials were allowed to separate gravimetrically after stirring . Sample centrifugation ( 2000 rpm for 20 minutes ) of liquid milk fat caused only minor changes to the appearance of separated phases and did not change ...
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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