Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 3
Daniel P. Berg. 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 ...
Daniel P. Berg. 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 ...
Page 5
... solubility of the solute in solvent . Under standard state conditions , the free energy formula can be rewritten with the equilibrium constant replacing AG ° as follows : - RT In Keq = AH ° - TAS ° Therefore , the level of solubility is ...
... solubility of the solute in solvent . Under standard state conditions , the free energy formula can be rewritten with the equilibrium constant replacing AG ° as follows : - RT In Keq = AH ° - TAS ° Therefore , the level of solubility is ...
Page 6
... solubility is very low . This is due to a decrease in entropy of the water surrounding the apolar group or molecule ... solubility is expected to be low . Therefore a solute will be most soluble in a solvent with the most identical ...
... solubility is very low . This is due to a decrease in entropy of the water surrounding the apolar group or molecule ... solubility is expected to be low . Therefore a solute will be most soluble in a solvent with the most identical ...
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