The fat content of 10 g of commercial ice cream was determined by the Mojonnier method. The weights of the extracted fat after the second extraction and the third extraction were 1.30 and 1.36 g, respectively. How much of fat, as percentage of the total, w extracted during the third extraction? Submit your solution for the complete points. a. 0.6% O b. 0.4% O c. 0.5% O d. 0.3%

The fat content of 10 g of commercial ice cream was determined by the Mojonnier method. The weights of the extracted fat after the second extraction and the third extraction were 1.30 and 1.36 g, respectively. How much of fat, as percentage of the total, w extracted during the third extraction? Submit your solution for the complete points. a. 0.6% O b. 0.4% O c. 0.5% O d. 0.3%

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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The fat content of 10 g of commercial ice cream was determined by the Mojonnier method. The weights of the extracted fat after
the second extraction and the third extraction were 1.30 and 1.36 g, respectively. How much of fat, as percentage of the total, was
extracted during the third extraction? Submit your solution for the complete points.
O a. 0.6%
O b. 0.4%
O c. 0.5%
O d. 0.3%
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