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April 20, 2014

Homework Help: chem lab question

Posted by joan on Monday, August 6, 2012 at 11:27pm.

1. This experiment separates meat into an acetone-soluble part and an acetone-insoluble part. The calculations are based on the principal components of meat being fat (acetone soluble) and protein (acetone insoluble or fat-free meat in report sheet). More realistically, the principal components of meat are fat, protein, and water. Water is acetone soluble. Based on this information, the calculations correctly calculate what quantity, % fat or % fat-free meat? Is the incorrectly calculated quantity over or under estimated?

4. What affect would each of the following changes in procedure have had on the calculated percentage of fat found for your meat product?

a) The acetone-washed meat in the thimble was not completely dried before weighing.




b) The amount of acetone in the flask was increased from 50ml to 75ml, at the start of the extraction process.




c) The fresh meat was thoroughly dried, before starting the experiment.

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