Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 38
Page 5
AG = AH - TAS Likewise , these parameters can be considered under standard state conditions : AG ° = AH ° - TAS ° - For dissolution processes , the state of equilibrium defines the solubility of the solute in solvent .
AG = AH - TAS Likewise , these parameters can be considered under standard state conditions : AG ° = AH ° - TAS ° - For dissolution processes , the state of equilibrium defines the solubility of the solute in solvent .
Page 6
In many cases , unfavorable enthalpy is responsible for immiscibility , as randomness would generally increase when solvents are mixed . However , the hydrophobic effect deviates from this expected outcome and warrants further ...
In many cases , unfavorable enthalpy is responsible for immiscibility , as randomness would generally increase when solvents are mixed . However , the hydrophobic effect deviates from this expected outcome and warrants further ...
Page 10
If the analytical procedure has an inherent error of 0.05 mg / 100 ml , the P value could vary between 133 and 400. If , however , 200 ml of water and 5 ml of non - polar solvent were used , the water layer would contain 3.5 mg or 1.75 ...
If the analytical procedure has an inherent error of 0.05 mg / 100 ml , the P value could vary between 133 and 400. If , however , 200 ml of water and 5 ml of non - polar solvent were used , the water layer would contain 3.5 mg or 1.75 ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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 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 error 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |