Equipments

 Analytical balance (at least 1 mg sensitivity).

 Electrical drying oven to be operated at 105ºC± 1ºC.
 Soxhlet extraction unit comprising:
- Round bottom flask, 150 mL
- Soxhlet extractor with 60 mL siphoning capacity and condenser.
- Cellulose extraction thimbles (28 x80 mm)
- Heat source
- Desiccator with silica gel desiccant 

Reagents
 Petroleum Ether(boiling point: 40-60ºC)

Method

1. Weighs 2-3g of the food sample and put into extraction thimble.
2. The thimble was placed inside the Soxhlet Apparatus.
3. A dry pre-weighted solvent flask was connected beneath the apparatus and added
required quantity of solvent before the condenser was connected.
4. The heating rate was adjusted to give a condensation rate of 2-3 drops and extracted for
about 16 hours.
5. After completing the extraction, the thimble was removed and reclaim ether using the
apparatus.
6. Complete the removal of ether on a boiling bath and dry flask at 105ºC for 30 mins.
7. Cooled into a desiccator and weighed.

Calculation
In order to calculate the % crude fat, this equation is used:

weight of fat flask ∧residue

% crude fat= x 100
weight of the sample