INTRODUCTION
Within the introduction section of your report, address the following questions:
• Describe the background and aims of these practical sessions.
• Why is it important to analyse foods with respect to protein and fat content?
• What are the principles behind the Kjeldahl method, Bligh and Dyer method and Soxhlet method? (i.e. on what chemical steps do they rely in order to analyse for fat or protein?)
RESULTS AND DISCUSSION
During the lab sessions, please record all of your data in the iPad forms. A class spreadsheet will be provided on CloudDeakin for you to calculate class averages for protein and fat content of your particular food type. Please make sure that you only compare the final values (%Fat (final) or %Protein), DO NOT compare weights, conversion factors, %Nitrogen, etc. Analyse the results to use in your results and discussion section. You must also answer the questions presented below.
(i) Nitrogen and protein determination by the Kjeldahl method
In your results and discussion, present the following class data:
• Individual data, class mean data and NIP values for the nitrogen and protein content of your food type. Discuss any differences.
• Please include all your calculations in an appendix at the end of this report. This appendix is NOT factored into your word count however, it will be used to ensure the accuracy of your working and also to provide feedback to you
In your results and discussion, address the following questions:
• What are the limitations of the Kjeldahl method determining the protein content of food?
• Compare all results to the NIP values, and explain why the results achieved in within the practical classes are similar/ different to those listed on the product packaging (Hints: Are different methods used? lack of experience leading to errors by those analysing).
(ii) Determination of Fat Content by Modified Bligh and Dyer Method
In your results and discussion, present the following class data:
• Individual data, class mean data and NIP values for the fat content of your food type, as determined using the Bligh and Dyer method. Discuss any differences.
• Please include all your calculations in an appendix at the end of this report. This appendix is NOT factored into your word count.
In your results and discussion, address the following questions:
• What limitations are associated with the Bligh and Dyer method for the determination of fat in foods? Where in the procedure may experimental error introduce inaccuracies?
(iii) Determination of Fat Content by Soxhlet Method
In your results and discussion, present the following class data:
• Individual data, class mean data and NIP values for the fat content of your food type, as determined using the Soxhlet method. Discuss any differences.
• Please include all your calculations in an appendix at the end of this report. This appendix is NOT factored into your word count.
In your results and discussion, address the following questions:
• Compare the results of the Soxhlet and the Bligh and Dyer methods carried out in this laboratory class. Do the results agree? How would you explain the fact that different results for fat content can be found for the same food samples using two different methods? (Hint: consider the polarity of the solvents used in each method).
• Compare all results to the NIP values, and explain why the results achieved during the practical classes are similar or different to those listed on the product packaging (Hints: Are different methods used? lack of experience leading to errors by those analysing).
can you use Australia journal authors on Reference,and you need to use this website to do research
” http://www.elsevier.com/journals/food-chemistry/0308-8146/guide-for-authors ”
” http://air.deakin.edu.au/public/media/Find+food+chemistry+information+on+ScienceDirect/0_34uugkq7 ”
“http://air.deakin.edu.au/public/media/Find+food+chemistry+information+on+Web+of+Science/0_b47o7t97 ”
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