Operator’s
Manual
pg.
12
Rev
E
4/2/12
Sample
Preparation
Procedure
for
Crude
Fat
–
for
HIGH
fat
samples
To prepare meat samples with > 15% fat
by weight or plant samples with > 20% fat by weight for fat extraction,
follow the procedure detailed below.
1.
Using a Solvent Resistant Marker, number all of the weigh tins and empty
filter bags you will use during the fat extraction procedure. Use one weigh tin
per filter bag. Although it is not necessary in the determination of fat, it is
recommended that you weigh and record the weights of all the filter bags
prior to filling them in order to calculate the moisture value for the samples.
%
Moisture
=
100
x
((Filter
Bag
Weight
+
Sample
Weight)
‐
(Weight
after
drying
‐
Tin
Weight))
Sample
Weight
2.
Dry all weigh tins in an oven at 102°C±2° for 15 minutes.
3.
Remove weigh tins from the oven and place them in a
Weigh Tin Desiccator or in a Desiccant Pouch.
4.
Allow weigh tins to cool to room temperature.
5.
Weigh and record tin weights (W
4
).
6.
Place an empty filter bag in the Bag Holder in an open position.
7.
Tare the weight of the empty filter bag and the holder together.
8.
Add 1.5 – 2g of sample to the filter bag. Keep all particles away from the
sealing area of the filter bag.
9.
Record the weight of the sample (W
1
) and tare.
10. Set the Heat Sealer dial to 6. (The setting may vary from sealer to sealer.)
Summary of Contents for XT10
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