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Increasing the Yield of Fat Extracted from Processed Foods With Petroleum Ether

Increasing the Yield of Fat Extracted from Processed Foods With Petroleum Ether. Jacob Glaspey Nathan Horter. Fat Extraction Methods. Laursen and Mernitz (1) – petroleum ether Folch Method (2) – chloroform-methanol Super Critical Fluid (3). Lower Toxicity Lower Cost Less Complicated.

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Increasing the Yield of Fat Extracted from Processed Foods With Petroleum Ether

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  1. Increasing the Yield of Fat Extracted from Processed FoodsWith Petroleum Ether Jacob Glaspey Nathan Horter

  2. Fat Extraction Methods • Laursen and Mernitz (1)– petroleum ether • Folch Method (2) – chloroform-methanol • Super Critical Fluid (3)

  3. Lower Toxicity Lower Cost Less Complicated Quantitative Well Tested Less Time Required for Extraction Method Advantages Petroleum Ether Chloroform-Methanol

  4. Low Yield Time Intensive More Toxic Higher Cost Method Disadvantages Chloroform-Methanol Petroleum Ether

  5. Goals of Our Investigation We want to: • Increase the yield of petroleum ether extraction. • Keep the complexity, cost, and hazards close to those of the control method. • Be able to use our new method as an improved educational method.

  6. Control • The volume of the petroleum ether solvent is 10 mL. • The sample was extracted in the solvent for 1 hour. • The extract was then dried overnight and weighed.

  7. Our Experiments • Experiment A – We increased the length of time of extraction. • Experiment B – We increased the volume of solvent used. • Experiment C – We altered the Folch Method by using petroleum ether instead of chloroform-methanol

  8. Experiment A • The length of time of extraction was increased from 1 hour to 2 hours. • This experiment was designed to determine if the rate of the fat being pulled into solution was the limiting factor of the control.

  9. Experiment B • The volume of the solvent was increased from 10 mL to 20 mL. • This experiment was designed to determine if the saturation of the solvent was the limiting factor of the control.

  10. Experiment C • The volume of the solvent was increased from 10 mL to 20 mL. The solvent and sample were then washed after the extraction with 4 mL of de-ionized water. • This experiment was designed to determine if the procedure of the Folch method could improve the yield of our extraction.

  11. Hey, is this going anywhere???

  12. I’m getting bored.

  13. Our Results

  14. Statisticawhatsit? • We calculated whether our experiments produced significant increases over our control using a two sample t test. • The t value from these tests gave us a value of P. • P is the probability that the two results are the same due to random variation.

  15. Significance of Results • Experiment B increased the yield by 11%. (P<.005) • Experiment C increased the yield by 21%. (P<.001)

  16. Future Experiments We’ll try: • Drying the sample before extraction • Using an acid digest on the sample before extraction • Testing other low toxicity solvents • Incorporating an extraction apparatus

  17. Soxhlet Extractor • Known to increase yield to > 90%. • Classroom availability? • A little expensive. • VERY time consuming. (Around 16hrs for pet ether.) camel.campbell.edu/~chemistry/ faculty/jung/

  18. Sonicawhatsit? • It’s SONOCHEMISTRY. • It (Jon, that is) may be of use to us. • Sonication of the sample to decrease particle size may increase yield. • Emulsifying the pet ether with the sample by sonication may increase yield. • It may cause chemical reactions that break down fat. Nonetheless… • Please Jon, help us.

  19. OK, WE’RE DONE.

  20. AT LAST!

  21. Resources • Laursen, Sandra; Mernitz, Heather. “Would You Like Fries With That? The Fuss About Fats In Our Diet”. John Wiley & Sons, Inc. 2000. New York. • Folch, J.; Lees, M.; Sloane-Stanley, G.H. A simple method for the isolation and purification of total lipids from animal tissue. Journal of Biological Chemistry. 1957, 226, 497-509. • Eller, Fred J.; King, Jerry W. Supercritical Fluid Extraction of Fat from Ground Beef: Effects of Water on Gravimetric and GC-FAME Fat Determinations, Journal of Agricultural and Food Chemistry; 2001; 49(10); 4609-4614.

  22. Any QUESTIONS?

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