Post a New Question

chem lab question

posted by .

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.

  • chem lab question -

    You have posted a good bit of the procedure; however, how you treat the extracts is missing and that information is crucial.

  • chem lab question -

    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.

  • chem lab question -

    is this what you wanted?

  • chem lab question -

    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

Respond to this Question

First Name
School Subject
Your Answer

Similar Questions

  1. O. Chemistry (Nucleophilic Substitution)

    1. Explain why the reagent NaI in acetone encourages SN2 reactions. Provide another nucleophile/solvent combination that encourages SN2. What characteristics will each have?
  2. chem

    Fingernail-polish remover is primarily acetone (C3H6O). How many acetone molecules are in a bottle of acetone with a volume of 315 mL?
  3. Ap Chemistry

    explain the difference in boiling points of acetone and 1 proponol. (proponol higher) also explain the difference in water solubility of chloroethane and acetone. (acetone is soluble but not chloroethane)
  4. Chemistry

    In a chromatography experiment, a solution was prepared by mixing 12.98 mg of isopropanol plus 10.00 mL of an unknown containing some acetone, and diluting to 25.00 mL. Signal of 5.97 and 6.38 were observed for the acetone and isopropanol, …
  5. chemistry question on fats

    . 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 …
  6. Chem

    Fingernail polish is mainly acetone (C3H6O) and has a density of 0.788gcc. A. HOW MANY GRAMS OF ACETONE ARE IN A O.5L BOTTLE B HOW MANY MOLECULES OF ACETONE ARE IN THAT SAME BOTTLE
  7. chemistry

    Acetone, a common solvent has a density 0.79g/cm^3 at 20C. What is the volume of 85.1g of acetone at 20C?
  8. Chemistry lab

    based on the qualitative organic analysis 1. Why is it important to have clean test tubes before running a test?
  9. chemistry

    qualitative organic analysis lab 1. Why is it important to have clean test tubes before running a test?
  10. Chemistry

    Acetone is an important chemical solvent and is used at homes as a nail polish remover. Chemical analysis shows that acetone is 62.0%C, 10.4%H, and 27.5%O by mass. A. Determine the empirical formula of acetone. B. In a separate experiment, …

More Similar Questions

Post a New Question