Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 5
... 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 related to the change 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 related to the change in ...
Page 6
... solvent molecules than what would be regained by insertion of a solute molecule attracted weakly to the solvent , then the enthalpy would increase and solubility is expected to be low . Therefore a solute will be most soluble in a ...
... solvent molecules than what would be regained by insertion of a solute molecule attracted weakly to the solvent , then the enthalpy would increase and solubility is expected to be low . Therefore a solute will be most soluble in a ...
Page 10
... solvent were used , the water layer would contain 3.5 mg or 1.75 mg / 100 ml and the same analytical accuracy would limit the range of P values from 194 to 206 . The solvent most often used in partitioning studies , 1 - octanol , is a ...
... solvent were used , the water layer would contain 3.5 mg or 1.75 mg / 100 ml and the same analytical accuracy would limit the range of P values from 194 to 206 . The solvent most often used in partitioning studies , 1 - octanol , is a ...
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