Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 8
2 Partitioning principles Partitioning is the physical phenomenon of how a solute
will disperse itself between nomenon va en two immiscible phases ( Sangster ,
1989 ) . The partition coefficient ( P ) is a measurement of equilibrium ...
2 Partitioning principles Partitioning is the physical phenomenon of how a solute
will disperse itself between nomenon va en two immiscible phases ( Sangster ,
1989 ) . The partition coefficient ( P ) is a measurement of equilibrium ...
Page 9
Required mixing may also depend on the 2 phase volumes and extent of a solute
' s hydrophobicity ( US EPA , 1980 ) . ... Solutes with surfactant properties can
form emulsions , therefore , vigorous shaking is to be avoided and centrifugation
is ...
Required mixing may also depend on the 2 phase volumes and extent of a solute
' s hydrophobicity ( US EPA , 1980 ) . ... Solutes with surfactant properties can
form emulsions , therefore , vigorous shaking is to be avoided and centrifugation
is ...
Page 10
phase is analyzed for a solute , the concentration of the other phase can be
calculated from the analyzed concentration and the phase volumes according to
formula 2 . 1 : cms - ( Cava ) VO ( 2 . 1 ) where C . = Concentration of solute in 1 ...
phase is analyzed for a solute , the concentration of the other phase can be
calculated from the analyzed concentration and the phase volumes according to
formula 2 . 1 : cms - ( Cava ) VO ( 2 . 1 ) where C . = Concentration of solute in 1 ...
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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