A sausage sample was found to contain 65% moisture, based on fresh weight. The sausage was dried in an oven until its moisture content was 10% . A 2.0 g portion of the dried sausage was extracted with the Soxhlet method to determine the amount of crude fat.
A clean Soxhlet flask weighed 115.0 g. After refluxing for 3 hours using petroleum ether, the solvent was removed by evaporation on the hot plate then completely dried in an oven. The cooled flask was reweighed and gave a weight of 116.5 g .
Calculate the percentage crude fat in the original sausage (wet weight basis). (5 marks)
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