Materials and Equipment
Water Inlet Water Outlet
Extraction Thimble Cooling Cell
Flask Siphon Cup
Obtain a Whiley extractor unit (see Figure next page) from the stockroom and a sample of bologna, salami hamburger or frankfurter meat from your instructor. Note the brand name and the price per pound of your meat sample.
Weigh a fresh paper extraction thimble in an aluminum dish, in the analytical balance. Record this weight on you report sheet. Weigh and record the aluminum dish alone.
Shred a thumb-size piece of meat by means of a knife or spatula, and introduce the pieces into the extraction thimble. Reweigh thimble + contents in the aluminum dish. Fill the extraction thimble to within ¼” of the top.
Now pour 50 ml of acetone into the ehrlenmeyer flask (which forms part of the Whiley extractor). Put the filled thimble into the glass siphon-cup and hang it, by means of the attached wire, from the cooling coil of the extractor (see diagram on the next page) over the flask with the cooling unit with siphon-cup so that the projecting siphon-tube hangs above the surface of the acetone. Attach one of the connecting rubber hoses to a cold-water tap, and have the other empty into the drain trough. (It is advisable to extend the exit hose with a piece of glass tubing). Now, stand the assembled extractor on a hot plate, topped with a wire mesh, and set the dial for MEDIUM before heating. Be careful that none of the rubber hoses touch the hot plate, and that there are no open flames in the vicinity of the apparatus.
Let the contents of the extractor percolate for at least 15 minutes after the first drop of the condensed acetone drips from the cooling coil (A thirty-minute extraction period is recommended.
Turn off the hot plate and remove the apparatus to the desktop. When the flask is comfortably cool to the touch, turn off the circulating water, detach the siphon cup, and remove the extraction thimble by means of a tweezers. Transfer the thimble and contents to the previously-used aluminum dish.
Place the dish + contents into a drying oven at 60oC and allow to dry for 20 minutes. After this time, check to see if any moisture is visible on the inside or outside of the dish. If dry, remove to the open air and carefully smell it. Should a pronounced odor of acetone persist, continue the drying for a longer period. Then, allow the dish to cool, and reweigh it with its contents on the analytical balance.
for ground beef i got 62.5% of fat and 11.44 (cost/pound of fat free meat)
for frank i got 46. 2% 11.13(cost/pound of fat free meat)
for salami 73.5 % 61.38 (cost/pound of fat free meat)
for balaoni 22.58% 12.89 cost