The soxhlet extraction method was applied to a solid food sample that matrix effects are expected to be significant for the total lipid analysis. The sample was directly subjective for extraction, and ethanol was used as the extraction solvent. (a.) Outline the typical procedure of the Soxhlet extraction method (b.) Calculate the per cent lipid of the food sample if the result is as following: -Food sample: 12.5755 g -Initial weight of the solvent flask: 30.5697 g -Weight of the solvent flask treated with the ethanol: 30.6271 g -Weight of the solvent flask treated with the sample: 34.0293 g (c.) The value of total lipid content obtained from (b) was much lower than that expected. Suggest three possible reasons and the respective modification improve the analysis
The soxhlet extraction method was applied to a solid food sample that matrix effects are expected to be significant for the total lipid analysis. The sample was directly subjective for extraction, and ethanol was used as the extraction solvent. (a.) Outline the typical procedure of the Soxhlet extraction method (b.) Calculate the per cent lipid of the food sample if the result is as following: -Food sample: 12.5755 g -Initial weight of the solvent flask: 30.5697 g -Weight of the solvent flask treated with the ethanol: 30.6271 g -Weight of the solvent flask treated with the sample: 34.0293 g (c.) The value of total lipid content obtained from (b) was much lower than that expected. Suggest three possible reasons and the respective modification improve the analysis
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
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The soxhlet extraction method was applied to a solid food sample that matrix effects are expected to be significant for the total lipid analysis. The sample was directly subjective for extraction, and ethanol was used as the extraction solvent.
(a.) Outline the typical procedure of the Soxhlet extraction method
(b.) Calculate the per cent lipid of the food sample if the result is as following:
-Food sample: 12.5755 g
-Initial weight of the solvent flask: 30.5697 g
-Weight of the solvent flask treated with the ethanol: 30.6271 g
-Weight of the solvent flask treated with the sample: 34.0293 g
(c.) The value of total lipid content obtained from (b) was much lower than that expected. Suggest three possible reasons and the respective modification improve the analysis.
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