Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 42
... verify that this would achieve the same measured Log P. Replicate tests were conducted along with milk fat partitioning tests to verify analytical method consistency . Confidence intervals were determined ( see section 6.3.1 ) to 42 ...
... verify that this would achieve the same measured Log P. Replicate tests were conducted along with milk fat partitioning tests to verify analytical method consistency . Confidence intervals were determined ( see section 6.3.1 ) to 42 ...
Page 47
... verify complete solubility . Trial results indicated that the concentration of standards could change over time and other system changes could affect measurements . A daily positive control test was implemented to verify the injection ...
... verify complete solubility . Trial results indicated that the concentration of standards could change over time and other system changes could affect measurements . A daily positive control test was implemented to verify the injection ...
Page 57
... verify that there was no carryover from a previous analysis and that there was no contamination of the acetone or injection standard . No measurable peaks for the observed alcohol series were found . Contaminating peaks of 4 - hydroxy ...
... verify that there was no carryover from a previous analysis and that there was no contamination of the acetone or injection standard . No measurable peaks for the observed alcohol series were found . Contaminating peaks of 4 - hydroxy ...
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