Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
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Page 36
... standard by gas chromatography with mass selective detection ( GS - MSD ) . Standard curves relative to an injection standard were prepared to quantify the ... standards An alcohol standard solution was 36 Preparation of injection standards.
... standard by gas chromatography with mass selective detection ( GS - MSD ) . Standard curves relative to an injection standard were prepared to quantify the ... standards An alcohol standard solution was 36 Preparation of injection standards.
Page 37
... standard solutions were prepared by varying the levels of the alcohol standard solution and injection standard solution . Acetone ( 99.7 % HPLC grade , Fisher Scientific Company , Pittsburgh , PA ) was also included in 1 - butanol standards ...
... standard solutions were prepared by varying the levels of the alcohol standard solution and injection standard solution . Acetone ( 99.7 % HPLC grade , Fisher Scientific Company , Pittsburgh , PA ) was also included in 1 - butanol standards ...
Page 47
... standard solution in water , along with injection standard and acetone . Positive controls were measured initially to verify complete solubility . Trial results indicated that the concentration of standards could change over time and ...
... standard solution in water , along with injection standard and acetone . Positive controls were measured initially to verify complete solubility . Trial results indicated that the concentration of standards could change over time and ...
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