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-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