Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page ii
3 2.1 Solubility , equilibrium and thermodynamic principles 3 2.2 Partitioning principles 8 2.3 Partitioning in biological lipids 15 2.4 Partitioning in milk ... Materials and Methods 35 3.1 Partitioning between 1 - octanol and water .
3 2.1 Solubility , equilibrium and thermodynamic principles 3 2.2 Partitioning principles 8 2.3 Partitioning in biological lipids 15 2.4 Partitioning in milk ... Materials and Methods 35 3.1 Partitioning between 1 - octanol and water .
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Chapter 3 Materials and Methods 3.1 Partitioning between 1 - octanol and water 3.1.1 Preparation of saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties .
Chapter 3 Materials and Methods 3.1 Partitioning between 1 - octanol and water 3.1.1 Preparation of saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties .
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3.2.2 Method controls in milk fat and water partitioning systems Blanks ( negative controls ) were prepared by combining water with injection standard and acetone in the same proportions as aqueous phase samples .
3.2.2 Method controls in milk fat and water partitioning systems Blanks ( negative controls ) were prepared by combining water with injection standard and acetone in the same proportions as aqueous phase samples .
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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 |