The study, “The effect of different amounts of solvent (acetone) on the extraction of fat”, was conducted to determine the fat content of junk foods using varying amounts of solvent. With the statistics that shows that Filipino’s consumption of in-home snack (junk foods) rose up to 13 percent in the total snack category in the Philippines from March 2015 to March 2017. This study aims to expose the crushed junk food to different amounts of solvent for a day, to measure the amount of fat extracted after the extraction using different amounts of solvent, and to compare the extraction efficiency of the different amounts of solvent.
The researcher conducted a four-step procedure: preparation of samples, extraction of fats from the junk foods, evaporation process, and recording the results of the extracted fats.
Data of all 3 different amount of solvents were recorded then compared to the percentage of fat extraction and extraction efficiency. It was found that there is no significance difference on the different amounts of solvents used.
Therefore, the formulated hypothesis is therefore rejected. Using the one factor analysis of variance, it can be inferred that there is a no significant difference in the amount of solvent used among the three setups.
At a glance
- Grade: 1.0 (1.0 is the best grade)
- Experimental extraction from Marty’s Cracklin' snack samples
- Three acetone setups with three trials each
- One-factor analysis of variance applied to the three setups
Table of Contents
Abstract
Research Paper
Chapter I-Introduction
Background of the Study
Significance of the Study
Statement of the Objectives
Hypothesis
Scope and Limitation
Review of Related Literature
Chapter II-Methodology
Chapter III-Results and Discussion
Chapter IV- Conclusion
Chapter V-Recommendations
Objectives and Topics
This study investigates whether different amounts of acetone affect fat extraction from a snack food. It aims to measure the extracted fat and compare extraction efficiency across experimental setups.
- Fat content and the nutritional context of snack foods
- Solvent selection and lipid extraction
- Preparation and weighing of crushed food samples
- Comparison of different acetone quantities
- Evaporation, observations and statistical analysis
Excerpt from the Book
4. Solvent Fat Extraction
Most older lab methods involve solvent extraction and weighing of the lipid residue after solvent evaporation. For crude fat, diethyl ether is often the preferred solvent as it is relatively non-polar and extracts most non-polar components (triacylglycerol, sterols, tocopherols and similar compounds), but does poorly at extracting the polar lipids, such as glycolipids and phospholipids). “Crude fat” is often synonymous with “ether extract” and generally refers to “free” lipids that can be extracted into less polar solvents such as petroleum ether or diethyl ether. “Bound” lipids require more polar solvents for extraction (Moreau,2005)
Choice of solvents is based on solvent characteristics. The considerations should include use of high solvent power (non-polar solvents) for lipids; and use of a low solvent power (polar solvents) for proteins, amino acids and carbohydrates. In some instances, this may be a single solvent, or may be a combination of 2 or more solvents in specific ratios. A single solvent is generally preferred to minimize fractionation and time requirements for phase/solvent separation for lipid fraction isolation. A single solvent system usually allows for more complete recovery of the solvent if desired and/or necessary from an environmental standpoint. There is no single solvent that is ideal for all samples.
The selected solvent(s) should have a relatively low boiling point to allow low temperature evaporation and leave no residue. Ideally, the selected solvent(s) should be to use (non-flammable and non-toxic in both liquid and vapor states). Waste disposal, either by evaporation into the air or liquid disposal into wastewater should always be considered. The solvent(s) should easily and thoroughly penetrate the sample to provide for more complete lipid extraction. The solvent(s) should also be relatively inexpensive and be non-hygroscopic.
The commonly used organic (polar) solvents include petroleum ether, diethyl ether, chloroform, methanol, ethanol, isopropanol, n-butanol, acetone, acetonitrile, isopropyl ether, dioxane, tetrahydrofuran, dichloromethane, pentane, hexane, benzene, cyclohexane, iso-octanol, or mixtures of these solvents. Carcinogenicity, toxicity, flammability, hygroscopicity and cost must all be considered in choosing a solvent.
Chapter Summaries
Chapter I-Introduction: The introduction establishes the study’s objectives, hypothesis and limitations. It also reviews literature on fats, junk food, acetone and solvent extraction.
Chapter II-Methodology: The methodology describes the snack sample, experimental variables, materials and procedures for extraction, evaporation and observation. It also explains how extracted fat percentage is calculated.
Chapter III-Results and Discussion: This chapter presents measurements and observations for the experimental setups and discusses their comparison using analysis of variance.
Chapter IV- Conclusion: The conclusion interprets the experiment in relation to the study’s objectives and hypothesis.
Chapter V-Recommendations: The recommendations suggest further work with other foods, solvents and extraction procedures.
Keywords
fat extraction, acetone, junk food, solvent volume, extraction efficiency, lipid analysis, food samples, evaporation, experimental research, analysis of variance, nutrition labels, snack foods
Frequently Asked Questions
What is this study about?
It examines the extraction of fat from a snack food using different amounts of acetone.
What are the central topics?
The study covers food fats, solvent extraction, sample preparation, extraction efficiency and the characteristics of extracted fat.
What is the main research objective?
The objective is to determine fat content using varying amounts of solvent and compare the efficiency of the extraction setups.
What research method is used?
The researcher conducts a laboratory experiment involving sample preparation, acetone extraction, evaporation, weighing and comparison of the recorded measurements.
What does the main body cover?
It reviews relevant literature, describes the experimental procedure and presents measurements and observations from the trials.
Which keywords characterize the study?
Key terms include fat extraction, acetone, solvent volume, junk food, extraction efficiency and analysis of variance.
Which snack food was examined?
The experiment used samples of Marty’s Cracklin'.
How were the extracted fats assessed?
The researcher recorded measurements and observed characteristics including texture, viscosity and the estimated proportion of liquid fat.
What limitations does the study identify?
It notes the classroom laboratory setting, a scale calibrated only in whole numbers, and logistical and time constraints.
- Quote paper
- Anonym (Author), 2019, The Effect of Different Amounts of Solvent (Acetone) on the Extraction of Fat in Junk Foods, Munich, GRIN Verlag, https://www.grin.com/document/520240
