More realistically the principal components of meat are fat

Reference no: EM13345657

This experiment separates meat into an acetone-soluble part and an acetone-insoluble part. The calculations are based on the principal components of meat being fat (acetone soluble) and protein (acetone insoluble or fat-free meat in report sheet). More realistically, the principal components of meat are fat, protein, and water. Water is acetone soluble. Based on this information, the calculations correctly calculate what quantity, % fat or % fat-free meat? Is the incorrectly calculated quantity over or under estimated?

Reference no: EM13345657

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