A sausage sample was found to contain 65% moisture, based on fresh weight. The sausage was dried in an oven until its moisture content was 10% . A 2.0 g portion of the dried sausage was extracted with the Soxhlet method to determine the amount of crude fat.

A clean Soxhlet flask weighed 115.0 g. After refluxing for 3 hours using petroleum ether, the solvent was removed by evaporation on the hot plate then completely dried in an oven. The cooled flask was reweighed and gave a weight of 116.5 g .

Calculate the percentage crude fat in the original sausage (wet weight basis). (5 marks)

To calculate the percentage crude fat in the original sausage (wet weight basis), we need to follow these steps:

Step 1: Calculate the weight of water in the sausage before drying.
Given that the sausage contains 65% moisture based on fresh weight, we can calculate the weight of water as follows:
Weight of water = 65% of fresh weight of the sausage

Step 2: Calculate the weight of dry sausage.
Since the moisture content after drying is 10%, we can calculate the weight of dry sausage as follows:
Weight of dry sausage = (100% - moisture content %) of fresh weight of the sausage

Step 3: Find the weight of the crude fat extracted.
The weight of the crude fat extracted is given as 2.0 g.

Step 4: Calculate the weight of the wet sausage.
To determine the weight of the wet sausage, we need to add the weight of the water (calculated in Step 1) and the weight of the dry sausage (calculated in Step 2).

Step 5: Calculate the percentage crude fat in the original sausage (wet weight basis).
Percentage crude fat = (weight of crude fat extracted / weight of the wet sausage) x 100

Now, let's perform the calculations:

Step 1: Calculate the weight of water in the sausage before drying.
Weight of water = 65% of fresh weight of the sausage = 0.65 x fresh weight of the sausage

Step 2: Calculate the weight of dry sausage.
Weight of dry sausage = (100% - moisture content %) of fresh weight of the sausage = (100% - 10%) x fresh weight of the sausage

Step 3: Find the weight of the crude fat extracted.
Weight of the crude fat extracted = 2.0 g

Step 4: Calculate the weight of the wet sausage.
Weight of the wet sausage = weight of water + weight of the dry sausage

Step 5: Calculate the percentage crude fat in the original sausage (wet weight basis).
Percentage crude fat = (weight of the crude fat extracted / weight of the wet sausage) x 100

Please provide the value of the fresh weight of the sausage to solve this problem.

To find the percentage crude fat in the original sausage on a wet weight basis, we need to calculate the amount of crude fat in the 2.0 g portion of the dried sausage that was extracted using the Soxhlet method.

Given information:
- Moisture content of the original sausage = 65% (based on fresh weight)
- Moisture content of the dried sausage = 10%
- Weight of the clean Soxhlet flask before extraction = 115.0 g
- Weight of the clean Soxhlet flask after extraction = 116.5 g
- Weight of the dried sausage taken for extraction = 2.0 g

First, we need to calculate the weight of the dry matter in the dried sausage that was taken for extraction.

Weight of moisture in the dried sausage = Weight of dried sausage * (moisture content / 100)
= 2.0 g * (10 / 100)
= 0.2 g

Weight of dry matter in the dried sausage = Weight of dried sausage - Weight of moisture
= 2.0 g - 0.2 g
= 1.8 g

Next, we calculate the percentage of dry matter in the original sausage.

Percentage of dry matter in the original sausage = (Weight of dry matter / Weight of original sausage) * 100
= (1.8 g / Weight of original sausage) * 100

To find the weight of the original sausage, we use the equation:

Weight of original sausage = Weight of dried sausage / (1 - (moisture content / 100))
= 2 g / (1 - (65 / 100))
= 2 g / 0.35
= 5.71 g

Finally, we can calculate the percentage of crude fat in the original sausage on a wet weight basis.

Percentage of crude fat in the original sausage = Percentage of dry matter in the original sausage * (Weight of crude fat / Weight of original sausage)
= (1.8 g / 5.71 g) * 100

By plugging in the values for the weight of the dry matter and weight of the original sausage, we can calculate the percentage of crude fat in the original sausage on a wet weight basis.

Please note that the value for the weight of crude fat needs to be provided in the question or obtained through further analysis.