Specifically, the extraction and gravimetric analysis of the fats from a common commercial confection was performed by several groups of undergraduates, and the extraction recoveries were evaluated. Under the extraction conditions used, complete extraction required 400-700 mL of supercritical carbon dioxide, applied to a 1.0 g sample of candy in several extraction steps.
Data relating extraction recovery to the volume of carbon dioxide used for extraction is shown.
SFE is shown to be a versatile addition to the undergraduate instrumental analysis laboratory, requiring a minimum of training and supervision. Finally, SFE can be extended to myriad physical and analytical measurements in the undergraduate laboratories. Examples derived from the current analytical literature are proposed. Determination of Crude Fat in Food Products by Supercritical Fluid Extraction and Gravimetric Analysis J. Chem. All rights reserved.