Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 8
... [ solute ] octanc [ 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 ] octanc [ 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 ) V1 = Volume of aqueous phase ( liters ) a = V. 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 ) V1 = Volume of aqueous phase ( liters ) a = V. 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-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