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Milk fat is separated from proteins by adding sulfuric acid. The separation is facilitated by using amyl alcohol and centrifugation. The fat content is read directly via a special calibrated butyrometer. Gerber developed specialized butyrometers (tubes), pipettes, and centrifuges. Water baths built specifically for the Gerber tubes are often used.
The reported analysis of animal feed typically uses raw values from laboratory results, commonly listing the moisture content, crude fat, crude protein, crude ash, fibers, and net energy. Some nutritionally-important values such as chloride, calcium, phosphorus, zinc, and copper may also be reported. [5]
The Dumas technique has been automated and instrumentalized, so that it is capable of rapidly measuring the crude protein concentration of food samples. This automatic Dumas technique has replaced the Kjeldahl method as the standard method of analysis for nutritional labelling of protein content of foods (except in high fat content foods where ...
Saturate, Aromatic, Resin and Asphaltene (SARA) is an analysis method that divides crude oil components according to their polarizability and polarity. The saturate fraction consists of nonpolar material including linear, branched, and cyclic saturated hydrocarbons ( paraffins ).
A typical protocol to isolate a pure chemical agent from natural origin is step-by-step separation of extracted components based on differences in their bioassay-guided fractionation physicochemical properties, and assessing the biological activity, followed by next round of separation and assaying.
For edible oils, the tolerated limit of unsaponifiable matter is 1.5% (olive, refined soybean), while inferior quality crude or pomace oil could reach 3%. [12] [13] Determination of unsaponifiables involves a saponification step of the sample followed by extraction of the unsaponifiable using an organic solvent (i.e. diethyl ether).
Thus, the higher the iodine value, the more unsaturations are present in the fat. [1] It can be seen from the table that coconut oil is very saturated, which means it is good for making soap . On the other hand, linseed oil is highly unsaturated , which makes it a drying oil , well suited for making oil paints .
In the food industry and biochemistry, interesterification (IE) is a process that rearranges the fatty acids of a fat product, typically a mixture of triglycerides.The process implies breaking and reforming the ester bonds C–O–C that connect the fatty acid chains to the glycerol hubs of the fat molecules.