12 Vol. 31, No 1, 2007 In food, cereals and feed, fat often occurs in the form of phospholipids, and glyco- lipids or lipoproteins. These bound forms of fat are not recovered by standard sol- vent extraction procedures, and must first be released by means of acid hydrolysis. Acid hydrolysis is usually performed by boiling a sample in 3-4 M hydrochlo- ric acid. After filtration and rinsing of the filter cake, the residue is dried and can th

Join for free to read