The purpose of the experiment was to demonstrate whether or not the products that claim to be low in fat are really what they claim. The second part of our experiment was to determine the number of siphons that needed to be done in order to get all the fat out of the sample used. Efficiency of extraction refers to the precision and accuracy of extraction of fat from the chips. The same experiment was done doing 3, 5, 8, and 13 cycles. An average of the percentages of fat found was then made for each kind of Pringles. This was the point of interest of our experiment. Efficiency of Extraction = (Experimental % Fat / Theoretical % Fat in Chips ) x 100 = ( 27.4 / 39 ) x 100 = 70.2 %. This way, we knew that the only fat present in the pastry was the one coming from the lard. Break into dime sized pieces with your fingers. And if they are, the significance of the difference in the amount of fat was being determined. To do this, chips were bought (Yum Yum Riplet sour cream & onion flavour deluxe) and crushed into small pieces the same way as with the pastry. Weigh out 5 grams of potato chips. 2. The two averages were then compared and conclusions about that product were made. After separating the solvent mixture from the chips, the petroleum ether is allowed to evaporate, leaving behind the fat, which can then be weighed. The first part of our experiment was to determine how efficient the Soxhlet method was. Since the Soxhlet apparatus was found to be only about 95% effective, the fat contents obtained may be a little below the actual fat contents of the product. Then we came to the final part of our experiment, which was to take a normal version of a product (Pringles) and to compare it to its low-fat version. What was to be determined in this experiment was if the difference in the amount of fat found in both was significant enough to be able to say that one of them was really low in fat or if the difference was to small to be taken into account. We expected the Soxhlet apparatus to be more effective, since our informational sources all agreed to give more dissolving power to ether than to an hexane:isopropanol solution. With the samples made of 20 g of Pringles Chips, the % fat extracted of the solvent was (in average, taking into account the % efficiency measured above) 34.2%, and that of the Soxhlet, 35.4%. Health Canada defines a low fat product as having a fat content of 15% of the mass in dry state. The pastry was weighed and crushed into small pieces with a mortar and pestle. This percentage of error with the lard was minimised by meticulous scraping, but there still remained a certain amount in the containers when transfers were made during the making of the pastry. To do so, a pastry containing a known amount of fat was prepared. Label 1 100mL beaker with the following: Potato Chips. Among these is found the amount of fat found in the product. The thimble was taken out and left to dry as with the pastry experiment. Determine the mass of a clean, dry 250 mL Erlenmeyer flask. Extraction of Fat from Potato Chips. Chips were chosen as a substance because they contain very high levels of fat, but also because they were easy to crumble and they were solid. Lab Activity Determination of Fat in Potato Chips - YouTube 1. 4. The next week, when the thimble containing the pastry was completely dry, it was weighed. Repeat steps 2−9 in Part 1. The thimble was weighed, as well as the chips. 2. Considering that taking 25% off the regular fat content gives a fat content of 25.61%, the average for the low fat Pringles is significant since it is 3.66% lower than the required amount. My extraction of fat from the chips, 37.8 % was very close to the theoretical fat, 39 %. If such a thing had occurred, it would have been either because of humidity or because of any other factor. Considering that taking 25% off the regular fat content gives a fat content of 25.61%, the average for the low fat Pringles is significant since it is 3.66% lower than the required amount. Determination of Fat in Potato Chips Obtain between 5 and 10 g of potato chips. Part 2: Extraction of Fat from Potato Chips 1. The amount of fat in a substance can be determined by taking the mass of the substance before and after the extraction. It was discovered that the average fat content of the regular Pringles chips was 34.14% and that the average fat content of the reduced fat Pringles was 21.95%. The week following that, the dry thimble containing chips was weighed and the difference between the starting mass and the final mass was calculated and the amount of fat was found that way. All experimental trials showed that the fat-free Pringles have substantial fat in them. If the low in fat Pringles claim to be reduced in fat, they will then have a lower fat content of at least 25% compared to the regular Pringles. The way this was done was to put a known amount of chips in a beaker and to leave it at the same place as the thimble for a similar period of time so that it would be possible to know if the mass of these chips would change. These two masses were added together to give the total mass of the thimble containing the chips. If the change in the mass had been significant enough, this would have meant that it would have had to be taken into account when finding the mass of the fat extracted from the sample. It was discovered that the average fat content of the regular Pringles chips was 34.14% and that the average fat content of the reduced fat Pringles was 21.95%.
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