Ether Extraction
The following photos are provided as a visual supplement to the
AOAC-approved Ether extraction method (which can be
found by clicking the back button then clicking on Fat Content of Raw Milk).
We
hope you find them useful!
-Seattle Lab Staff
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| Pipetting of 10 mls well-agitated milk at 104 F into mojonnier flasks. | Pre-weighing of evaporating dishes that have been heated, cooled, and dessicated. | ||
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| Addition of ether to flasks containing NH4OH, EtOH, indicator, and sample. (This is an explosion-proof fume hood.) | Tightly-stoppered flasks containing sample and reagents | Shaker table used to agitate samples following each ether addition. | |
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| Flasks ready to centrifuge for 30 seconds after addition of petroleum ether and before decanting. | Pouring off of organic phase (clear) being careful not to pour aqueous phase (pink) into evaporating dishes. | Evaporation of ether in the fume hood on a heated surface. | |
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| Allow to evaporate until all of the ether is gone and only fat remains in the dishes. | Transfer to 100oC oven for 30 minutes. | Cool dishes in a dessicator to room temperature. | |
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| Weighing of dish with fat residue. | |||
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| Discard residual flask contents down the drain with running water (or according to local regulations). |
Fill flasks with HOT soapy water and soak. |
Rinse thoroughly and air dry. |
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