Microscopy microstructure effect

Structural changes on the whey proteins from the effect of extrusion cooking were examined by scanning electron microscopy and TEM. Changes in the microstructure of WPI (Pig. 5.3) show the transition from... 

We can rule out the possibility that the effect is due to the n-butylammonium ions. An electron micrograph of the supernatant fluid, taken under the same freeze-fracture conditions, was completely featureless. This is consistent with the thermodynamic behavior of simple n-butylammonium salt solutions their enthalpy of solution is nearly equal to zero [8] and their partial molar volumes are nearly independent of concentration [9], implying that there are no special ion-solvent effects in the system. The necessary conclusion is that the cooling rate used in our experiments, of the order of 103 K/sec, was too low to prevent a major reorganization of the microstructure. This could have serious repercussions for data taken from electron microscopy studies of biological systems, which are necessarily aqueous macroionic systems. 

Table 17.7 summarizes the effects of the microstructural factors on the microscopy fractal dimensions, Dj, y, and Zlpr- Different fractal dimensions reflect different aspects of the microstructure of the fat crystal networks and thus have different meanings. It is necessary to define which structural characteristic is most closely related to the macroscopic physical property of interest (mechanical strength, permeability, diffusion) and then use the fractal dimension that is most closely related to the particular structural characteristic in the modeling of that physical property. 

Table 17.7. The effect of the microstructural factors on the microscopy fractal dimensions, D >, Df, and Dfj.

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