| http://www.w3.org/ns/prov#value | - The temperature studies determined that the solubility and extraction of cholesterol from liquid egg yolk are the highest at 35??? C. to 40??? C. Moreover, solubility of the cholesterol in supercritical carbon dioxide may be increased and even doubled by addition of a small amount, from 1% to 10%, preferably 5%, of low alcohol, such as ethanol or methanol, and maybe further enhanced by addition of
|
