In the previous question you indicated that it is NOT likely that Alkaline hydrolysis was used to extract fats from biscuits.. Why do you think so?

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Not right. It is not likely the Alkaline hydrolysis was used. Alkaline hydrolysis (e.g. the Röse-Gottlieb method) is especially developed for milk analysis. It disrupts bonds between proteins and fats when fats are being emulsified. This method is too mild to extract occluded fats.

You are right. It is not likely that Alkaline hydrolysis was used to extract fats from biscuits. Alkaline hydrolysis (e.g. the Röse- Gottlieb method) is especially developed for milk. It disrupts bonds between proteins and fats when fats are being emulsified. This method is too mild to extract occluded fats.

Because this method is too mild to extract occluded fats.

I changed my opinion, now I think this method was used because this method is strong enough to extract the structural fast in biscuits.

Because this method is especially developed to extract emulsified fats.

Because, other, fill in

I changed my opinion, now I think this method was used because this method breaks down bonds between fats and proteins.

I changed my opinion, now I think this method was used because this method is strong enough to extract the occluded fats in biscuits.

I changed my opinion, now I think this method was used because, other, fill in

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Figure out which method was used for this analysis. Below you can find information on frequently used methods. Take your time to study the information and answer the questions.