Comparing the fat content between a typical salami and walnuts: solvent extraction with the Soxhlet method.
The students from the secondary school Ginori Conti (Florence, Italy) enjoyed the experimental activity to determine the fat content of two typical foods: salami and walnuts.
They applied a standard official protocol by extracting the fat in a Soxhlet extraction system with heat and hexane as a solvent. They show the method employed and the difference between the white solid saturated fat in the salami against the yellowish and liquid unsaturated and more healthy fat of the walnuts.
Have a read at the details of the method in the link provided.
