In the previous question, you indicated that it is 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 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 biscuits contain only readily extractable storage fats.

Because biscuits contain structural fats, that can be easily extracted by the Soxhlet extraction.

Because biscuits contain occluded fats and the Soxhlet extraction is strong enough to extract these fats.

Because, other, fill in

I do not longer think it is likely that this method was used because the Soxhlet extraction is incomplete when the amount of structural fats is high.

I do not longer think it is likely that this method was used because the Soxhlet extraction is incomplete when the amount of occluded fats is high.

I do not longer think it is likely that this method was used 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.