Voluminosity

Lithium-tri-tert.-butyloxy-hydrido-aluminat5 6 Zu einer Losung von 38 g (1 Mol) Lithiumalanat in 2,5 / abs. Diathylather werden unter Riihren und unter Stickstoff Iangsam 231 g (3,15 Mol) tert.-Butanol in 1 / abs. Diathylather getropft. Unter Wasserstoff-Entwicklung scheidet sich gegen Ende der Reaktion ein voluminoser Niederschlag ab. Man dekantiert, wascht mit Diathylather und trocknet Ausbeute 254 g (100% d.Th.). 

The viscosity of milk and milk products is reported to be important in the rate of creaming. The viscosity of milk increases with decrease in temperature because the increased voluminosity of casein micelles temperatures above 65°C increases viscosity due to the denaturation of whey proteins pH an increase or decrease in the pH of milk also causes an increase in casein micelle voluminosity. Fat globules that have undergone cold agglutination may be dispersed due to agitation, causing a decrease in viscosity. 

Ultracentrifugally sedimented micelles have a hydration of 1.6-2.7g H2Og 1 protein but voluminosities of 3-7mlg-1 have been found by viscosity measurements and calculation of specific hydrodynamic volumes. These values suggest that the micelle has a porous structure in which the protein occupies about 25% of the total volume. 

Various measurements of viscosity as a function of solids in diluted and concentrated milk reveal a curvilinear relationship (Bateman and Sharp 1928 Deysher, et al. 1944 Leighton and Kurtz 1930). Eilers et al. (1947) calculated voluminosity at several solids concentrations (skim milk), showing that the voluminosity of the caseinate particles does not change but that the apparent voluminosity of the total solids decreases as the concentration is raised. This may merely signify that... 

Whitnah, C. H. 1962. The viscosity of milk in relation to the concentration of major constituents and to seasonal differences in the voluminosity of complexes of sedimentable nitrogen. J. Agr. Food Chem. 10, 295-296. 

The ageing at 5°C of whippable emulsions such as ice cream mix will enhance the hydration of milk proteins in the system. This is due to a property of casein micelles in milk. At low temperatures, the hydration or voluminosity of casein increases. The voluminosity is the volume of hydrated protein per gram of protein. This can be studied by analyzing the protein and water content in the sedimented casein pellet after centrifugation of skimmed milk. 

The voluminosity or hydration of interfacially bound protein may be calculated from the amount of water bound per gram of fat divided by the amount of protein bound per gram of fat. This corresponds to the volume of water per gram interfacial protein. Calculations show that emulsifiers facilitate interfacial protein hydration. This property is probably connected with their ability to desorb protein from the interface (Figure 14). 

B. Average Size, Size Distribution, and Voluminosity of Casein Micelles 1. Micelle Size... 

Fig. 15. Volume fraction distribution calculated, assuming homogeneous spheres of constant voluminosity, from electron micrographs of casein micelles from three cows (Holt et at., 1978a, and unpublished work by the same authors).

Sterischer Effekt Um ein so kleines Zentralatom wie Bor haben vier voluminose, organische Substituenten keinen Platz. 

The wood chips produced as above are used for paper and cardboard for which the main properties of adsorption, opacity, and voluminosity are important. On the other hand, sulfate or sulfite pulp is used for fiber and more durable papers. 

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