Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 3
Chapter 2 Review of Literature 2.1 Solubility , equilibrium and thermodynamic principles A basic understanding of solubility , equilibrium and thermodynamics is necessary to explore the potential influence of partitioning on flavor ...
Chapter 2 Review of Literature 2.1 Solubility , equilibrium and thermodynamic principles A basic understanding of solubility , equilibrium and thermodynamics is necessary to explore the potential influence of partitioning on flavor ...
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AG = AH - TAS Likewise , these parameters can be considered under standard state conditions : AG ° = AH ° - TAS ° - For dissolution processes , the state of equilibrium defines the solubility of the solute in solvent .
AG = AH - TAS Likewise , these parameters can be considered under standard state conditions : AG ° = AH ° - TAS ° - For dissolution processes , the state of equilibrium defines the solubility of the solute in solvent .
Page 6
For example , at 25 ° C , water is soluble at 0.275 mole fraction in 1 - octanol , while 1 - octanol is only soluble at 7.5 X 10 ^ - mole ... Dissolution of apolar methane in water is actually exothermic , yet solubility is very low .
For example , at 25 ° C , water is soluble at 0.275 mole fraction in 1 - octanol , while 1 - octanol is only soluble at 7.5 X 10 ^ - mole ... Dissolution of apolar methane in water is actually exothermic , yet solubility is very low .
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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