The quantitative determination of the fat content of the foodstuff is performed by means of extraction with a solvent. The "free fat" is determined directly via extraction. The "total fat content" contains, with the exception of the "free fat", also the "bound fats" that are dissolved by acid digestion (hydrolysis).

The fat is often naturally encapsulated in the cell matrix of the foodstuff or chemically bound.

• For 4 or 6 sample positions
• Connection-ready complete devices
• Including all necessary accessories
• Cooling water distribution with condenser console and hoses
• Condenser rack with drip gutter
• Beaker (600 ml)
• Individually adjustable heating positions with control lamps
• Mains connection with control lamp