The purpose of the experiment was to demonstrate whether or not the products that claim to be low in fat are really what they claim. An average of the percentages of fat found was then made for each kind of Pringles. Petroleum ether is mixed with chips to extract the fat. The second part of our experiment was to determine the number of siphons that needed to be done in order to get all the fat out of the sample used. Another part of that experiment was to test whether the mass of the thimble containing the chips could change while it was drying. All experimental trials showed that the fat-free Pringles have substantial fat in them. However, the experiment is still considered effective since the goal was to compare two products and both products were tested in the same way, which means that they should have the same percentage of error. The experiment was then started (the heat was turned on) and 8 siphons were done. This was then put into the Soxhlet apparatus and the experiment was started. Label 1 100mL beaker with the following: Potato Chips. To do so, a pastry containing a known amount of fat was prepared. These two masses were added together to give the total mass of the thimble containing the chips. When they were done, the heat was turned off and the thimble was removed and left in the fume hood to dry out. Determination of Fat in Potato Chips Obtain between 5 and 10 g of potato chips. We expected the Soxhlet apparatus to be more effective, since our informational sources all agreed to give more dissolving power to ether than to an hexane:isopropanol solution. If such a thing had occurred, it would have been either because of humidity or because of any other factor. If the low in fat Pringles claim to be reduced in fat, they will then have a lower fat content of at least 25% compared to the regular Pringles. Break into dime sized pieces with your fingers. 2. Considering that taking 25% off the regular fat content gives a fat content of 25.61%, the average for the low fat Pringles is significant since it is 3.66% lower than the required amount. The first part of our experiment was to determine how efficient the Soxhlet method was. To do this, chips were bought (Yum Yum Riplet sour cream & onion flavour deluxe) and crushed into small pieces the same way as with the pastry. 1. *To determine the percentage of the fat in potato chip (Pringles original flavor) Pringles Original Flavor Petroleum Ether Extraction of Fat from Potato Chips. Since the Soxhlet apparatus was found to be only about 95% effective, the fat contents obtained may be a little below the actual fat contents of the product. To be able to know the amount of fat put into the pastry, it was prepared with lard (pure fat), taken in the chemistry laboratory and which had been previously weighed, water and flour. The thimble was taken out and left to dry as with the pastry experiment. Then we came to the final part of our experiment, which was to take a normal version of a product (Pringles) and to compare it to its low-fat version. Among these is found the amount of fat found in the product. The pastry was weighed and crushed into small pieces with a mortar and pestle. With this graph, it was then possible to find the number of siphons needed in order to get all of the fat out of the samples by finding the value at which the curve levels off. 2. All foods that we find on the market have nutrition information written on. Break into dime-size pieces with your fingers. This was the point of interest of our experiment. Add 5 g of crushed potato chips to the flask and determine the mass of the flask and crushed chips. The ether, being very non-polar, dissolves the fat in the substance and allows it to pass through the filter and out of the sample. The two averages were then compared and conclusions about that product were made. Considering that taking 25% off the regular fat content gives a fat content of 25.61%, the average for the low fat Pringles is significant since it is 3.66% lower than the required amount. The way this was done was to put a known amount of chips in a beaker and to leave it at the same place as the thimble for a similar period of time so that it would be possible to know if the mass of these chips would change. 3. Other substances that were high in fat tended to be in the form of a gel or a cream, which would tend to block the pores of the thimble, preventing the extraction of the fat. And if they are, the significance of the difference in the amount of fat was being determined. Repeat steps 2−9 in Part 1. The next week, when the thimble containing the pastry was completely dry, it was weighed. Chips were chosen as a substance because they contain very high levels of fat, but also because they were easy to crumble and they were solid. The method followed was the same as with the pastry. This percentage of error with the lard was minimised by meticulous scraping, but there still remained a certain amount in the containers when transfers were made during the making of the pastry. Determine the mass of a clean, dry 250 mL Erlenmeyer flask. It was discovered that the average fat content of the regular Pringles chips was 34.14% and that the average fat content of the reduced fat Pringles was 21.95%. The fat was extracted by using a Soxhlet apparatus which functions by dripping pure ether through a fat-containing substance. The thimble was weighed, as well as the chips. Two kinds of Pringles were therefore taken (low fat and regular) and the fat was extracted from several samples of each of them (three of each) using the same method as previously explained. Place them in a small plastic bag and crush them. Even the test that was conducted to test the efficiency of the Soxhlet apparatus had a good degree of error since lard was used and lard has a tendency to stick to whatever container it is put in. Weigh out 5g of potato chips. If the change in the mass had been significant enough, this would have meant that it would have had to be taken into account when finding the mass of the fat extracted from the sample. After separating the solvent mixture from the chips, the petroleum ether is allowed to evaporate, leaving behind the fat, which can then be weighed. It was discovered that the average fat content of the regular Pringles chips was 34.14% and that the average fat content of the reduced fat Pringles was 21.95%. When the extraction is complete, you will be able to see, touch, and smell the lipid in the Petri dishes and be able to determine if it contains saturated or unsaturated fatty acids.

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