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Reciprocal and Orbital Shaker
The Werner Schmid method is ideal for the determination of total fat in wet food samples.
Wet material e.g. fish or meat is weighed into a test tube and hydrochloric acid added. After boiling in a water bath and then cooling, alcohol and mixed ethers are added to dissolve the fat. The glassware is clamped on a Gerhardt LS500 shaker and shaken.
After shaking the layers separate and the ether layer that contains all the fat removed.
More ethers are added to the original glassware and shaken again. The ether is removed again and added to the first extract.
This is repeated and the combined three extracts are dried and weighed.
The weight is then compared to the starting weight of the sample to determine % Total Fat.
For more information on Total Fat by Acid Hydrolysis – Click here.
For more information on Gerhardt Reciprocal shaker – Click here.
For more information on Gerhardt Soxtherm Rapid Soxhlet system – Click here.
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