In the previous question, you indicated that it is not likely that the Soxhlet extraction was used to extract fats from biscuits. Why do you think so?

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It is not right that biscuits contain only readily extractable storage fats. In the first part of this case you learned that biscuits contain fats that are occluded in the food matrix, due to baking procedures. These occluded fats are not completely extracted by the Soxhlet extraction. So it is not likely that the Soxhlet extraction was used.

You are right that biscuits contain mainly structural fats. However the Soxhlet provides an incomplete extraction when the amount of structural fats is high. Besides this, in the first part of this case you learned that biscuits contain occluded fats in the food matrix, due to baking procedures. These occluded fats are not completely extracted by the Soxhlet extraction. So it is not likely that the Soxhlet extraction was used.

You are right that biscuits contain occluded fats. However, the Soxhlet extraction provides an incomplete extraction when the amount of structural fats or occluded fats is high. So it is not likely that the Soxhlet extraction was used.

Biscuits are high in structural and occluded fats. The Soxhlet extraction provides an incomplete extraction when the amount of structural fats or occluded fats is high. So it is not likely that the Soxhlet extraction was used.

You are right, it is not likely that the Soxhlet extraction was used to extract fats from biscuits. Biscuits are high in structural and occluded fats. The Soxhlet extraction provides an incomplete extraction when the amount of structural fats or occluded fats is high.

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Because the Soxhlet extraction is incomplete when the amount of structural fats is high.

Because the Soxhlet extraction is incomplete when the amount of occluded fats is high.

Because, other, fill in

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.

I changed my opinion, now I think that Soxhlet is the most accurate method because biscuits contains structural fats that can be easily extracted by the Soxhlet extraction.

I changed my opinion, now I think that Soxhlet is the most accurate method because biscuits contain occluded fats and the Soxhlet extraction is strong enough to extract these fats.

I changed my opinion, now I think that Soxhlet is the most accurate method because biscuits contain only readily extractable storage fats.

I changed my opinion, now I think that Soxhlet is the most accurate method because, other, fill in