You performed fat analysis on a food sample (high carbohydrate and protein)
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You performed fat analysis on a food sample (high carbohydrate and protein)

Task 2: DETERMINATION OF CRUDE FAT BY SOXHLET APPARATUS METHOD

1. Tabulate your result in the following format. 


2. You performed fat analysis on a food sample (high carbohydrate and protein) using standard Soxhlet extraction. The value obtained for fat content was much lower than that expected. What could have caused the measured fat content to be low and how would you modify the standard procedure to correct the problem?

Hint
Science2. The proteins and carbohydrates in the food samples interact with the fat, causing it to be tightly bonded and difficult to separate. The outcome may be less than predicted. The sample may not have been preheated, the insufficient solvent was added to the Soxhlet apparatus, the thimble was weighed inaccurately, the sample was not properly pre-dryed, or the wrong solvent was used.&nbs...
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