Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 5
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 related to the change in enthalpy ( or heat
content ) ...
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 related to the change in enthalpy ( or heat
content ) ...
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 . This is due to
a ...
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 . This is due to
a ...
Page 54
00466 A Log P / °C at 50° C . The four longest chain alcohols had a negative
slope at 60° C . As temperature changes , the mutual solubilities of 1 - octanol
and water also change . Dallos and Liszi ( 1995 ) reported increases creases in
mutual ...
00466 A Log P / °C at 50° C . The four longest chain alcohols had a negative
slope at 60° C . As temperature changes , the mutual solubilities of 1 - octanol
and water also change . Dallos and Liszi ( 1995 ) reported increases creases in
mutual ...
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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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning