Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 32
Page 8
... [ solute ] octanol [ solute ] water P is typically reserved for 1 - octanol and water partition coefficients , while K is often used for other solvent pairs . Due to the wide range of partition coefficients , a Log base 10 scale ( Log P ...
... [ solute ] octanol [ solute ] water P is typically reserved for 1 - octanol and water partition coefficients , while K is often used for other solvent pairs . Due to the wide range of partition coefficients , a Log base 10 scale ( Log P ...
Page 9
... solute , and then analyzing one or both solvents for the solute concentration . The exact details of this method can vary among researchers ( Sangster , 1997 ) . Although simple in principle , shake flask results often vary considerably ...
... solute , and then analyzing one or both solvents for the solute concentration . The exact details of this method can vary among researchers ( Sangster , 1997 ) . Although simple in principle , shake flask results often vary considerably ...
Page 10
... solute partitioned C1 = Concentration of solute in aqueous phase ( in Molarity ) Va V1 = Volume of aqueous phase ( liters ) V1 = Volume of 1 - octanol phase ( liters ) Selecting a solvent volume ratio based on an estimated partition ...
... solute partitioned C1 = Concentration of solute in aqueous phase ( in Molarity ) Va V1 = Volume of aqueous phase ( liters ) V1 = Volume of 1 - octanol phase ( liters ) Selecting a solvent volume ratio based on an estimated partition ...
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 P values measured Log method 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