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A Soxhlet extractor is a piece of laboratory apparatus [1] invented in 1879 by Franz von Soxhlet. [2] It was originally designed for the extraction of a lipid from a solid material. Typically, Soxhlet extraction is used when the desired compound has a limited solubility in a solvent , and the impurity is insoluble in that solvent.
Extraction in chemistry is a separation process consisting of the separation of a substance from a matrix. The distribution of a solute between two phases is an equilibrium condition described by partition theory.
Soxhlet extraction This has been a standard extraction method with organic solvents since its creation over a century ago. This technique consists of placing the MIP particles into a cartridge inside the extraction chamber, and the extraction solvent in poured into a flask connected to the extractor chamber.
The Soxhlet extractor was invented by Franz Soxhlet in 1879 for the lipid extraction from milk powder [9] and is one of the most common semi-continuous methods for lipid extraction from solid food samples. The sample is dried, ground to a fine powder and placed on a porous thimble inside the extraction chamber.
2: Still pot (extraction pot) - still pot should not be overfilled and the volume of solvent in the still pot should be 3 to 4 times the volume of the soxhlet chamber. 3: Distillation path 4: Soxhlet Thimble
In Soxhlet extraction, a hot solvent is infused onto some powdered material, such as ground seeds, to leach out some poorly soluble component; the solvent is then automatically distilled out of the resulting solution, condensed, and infused again.
The extraction cell is filled with the solid sample to be examined and placed in a temperature-controllable oven. After adding the solvent, the cell is heated at constant pressure (adjustable between 0.3 and 20 MPa) up to a maximum temperature of 200°C and kept at constant conditions for a while so that equilibrium can be established.
Soxhlet is also known as the first scientist who fractionated the milk proteins in casein, albumin, globulin and lactoprotein. Furthermore, he described for the first time the sugar present in milk, lactose. The Soxhlet solution is an alternative to Fehling's solution for preparation of a comparable cupric/tartrate reagent to test for reducing ...