THESIS

source and detach the extractor and condenser. Replace the flask on the heat source
and evaporate off the solvent. (The solvent may be distilled and recovered). Place the
flask in an oven at 102ºC and dry the contents until a constant weight is reached (1-2
hours). Cool the flask in a desiccator and weigh the flask and contents. Total fat
content was calculated using following formula:
% Crude fat = (W2 – W1) × 100
S
198
Where, weight of empty flask (g) = W1, weight of flask and extracted fat
(g) = W2 and weight of sample = S
4. Determination of ash content
4.1 Apparatus
4.1.1 Ashing dish
4.1.2 Furnace
4.1.3 Air-tight desiccator (Reignited CaO is satisfactory drying agent)
4.2 Method determination
The ash content of tested samples was determined using the direct
method, according to the AOAC procedures (2002). Dish was heated to 105°C with
cover, cooled in desiccator and weighed soon after reaching room temperature.
Accurately weight 3.0000 g well-mixed test portion in ashing dish. Ignite in furnace at
approximately 550°C (dull red) until light gray ash results or to constant weigh. Cool
in desiccator and weigh soon after reaching room temperature. Percent ash content
was calculated as follow:
% Ash content = (Ash weight /Sample weight) × 100