130546880-10-Fat-Extraction-Lab.pdf - SBI4U Biochemistry Quantitative Measurement of Invisible Fats From Foods Part 1 Extraction of Fat from Chocolate

130546880-10-Fat-Extraction-Lab.pdf - SBI4U Biochemistry...

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SBI4UQuantitative Measurement of Invisible Fats From FoodsBiochemistryPart 1. Extraction of Fat from Chocolate Chips1.Weigh 5 grams (9 chips) of chocolate chips. Crush/grind the chocolate. 2.Label 3 beakers: chocolate chips, potato chips, and sunflower seeds. 3.Place the crushed chocolate chips in the labeled beaker and record the weight.4.Add 10 milliliters of acetone to the crushed chocolate chips in the beaker.5.Swirl for 1 minute in a hood, or stir with a glass rod (in a well ventilated area).6.Carefully decant the acetoneinto the Petri dish, retaining the chocolate in the beaker.7.Add 10 milliliters of acetone to the chocolate and repeat steps 5 and 6.8.Allow the acetone in the Petri dish to dry overnight in a hood (or a well ventilated area).9.Allow the beaker with the chocolate to dry overnight. Weigh the beaker with the chocolate. Part 2. Extraction of Fat from Potato Chips1.Weigh out 5 grams of potato chips. Crush/grind the potato chips.
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