Ankom XT15 Series Instrukcja Użytkownika Pobierz pdf (Strona 10)

Operator’s Manual

pg. 10 Rev F 12/08/14

Fat Extraction Calculations

Crude Fat Calculation

Crude Fat contained within a food or feed sample can be calculated using the following formula:

% Crude Fat

100 x (W

– W

)

Where:

Original weight of sample

Weight of pre-extraction dried sample and filter bag

Weight of dried sample and filter bag after extraction

For Liquid Samples, W

and W

in the equation above will include the weight of Diatomaceous Earth (DE).

For Meat Samples with > 15% fat and plant samples with > 20% fat:

% Crude Fat

100 x ((W

– W

) – W

)

Where:

Weight of the weigh tin

Total Fat Calculation

If hydrolysis is done prior to fat extraction, then Total Fat contained within a food or feed sample can be calculated

using the following formula:

% Total Fat

100 x (W

– (W

+ (C

– C

)))

Where:

Original weight of sample

Weight of dried sample, filter bag, and Diatomaceous Earth (DE) after hydrolysis

Weight of dry extracted sample, filter bag, and DE

Blank filter bag dry weight after hydrolysis

Blank filter bag weight after extraction

The Hydrolysis procedure can be found in the ANKOM HCl Operator's Manual.

Fat Extraction Support Items

The following support items are needed to perform the fat extraction procedure:

Item

Recommended Product

Electronic Balance with four-place readout

ANKOM #TB Balance Hardware

ANKOM #TBS Balance Software

Filter Bags

ANKOM #XT4

Bag Holder (used for adding sample to an empty filter bag)

ANKOM #101.2

Heat Sealer for sealing the filter bags

ANKOM #1915 (120V), #1920 (220V)

Solvent Resistant Marker

ANKOM #F08

Desiccant Pouch or Weigh Tin Desiccator for drying

ANKOM #X45, #X49

Dryer (capable of temperatures from 60-120°C) - optional

ANKOM #RD (120V), #RDI (220V)

Oven for drying (capable of maintaining 102°C±2°)

Ventilated oven trays to allow for sufficient oven air flow

Weigh Tins (used with samples of > 20% fat)

Sample

Spoon

1 2 ... 5 6 7 8 9 10 11 12 13 14 15 ... 31 32

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