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-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 KMW Log P values measured Log 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