BUCHI Hydrolysis Unit B-411 - Manual (Page 13)

4 Description of function
13 B-411/E-416 Operation Manual, Version E
4 Description of function
This chapter explains the basic principle of the instrument, shows how it is structured and gives a
functional description of the assemblies.
For Weibull-Stoldt fat determination in food and animal feed, the product must be hydrolyzed to make
the fat accessible for extraction.
Thus a reproducible fat determination is possible.
The hydrolysis also frees fat-like substances which are mechanically surrounded by different constitu-
ents (carbohydrates and protein substances in undamaged cells or starch membranes).
This is also true for colloid-disperse fractions (protein) which, as a result of surface forces, coat the fat
drops (milk, cream, cheese) and for certain fat fractions which are bound, chemically or adsorptively to
other components (phosphatide-protein complexes in yeast, eggs, germs, etc.).
4 .1 Overview over the instrument
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a Operation panel
b Suction tube
c Glass sample tube
d Sample aspiration tube
e Lift device
f Digestion vessel
g Upper insulation plate
Fig. 4.1: Instrument overview