The collaboration has recently started with the production of coconut flour. To deliver a consistent product, a required quality analysis is required. After drying the flour, the fat content of the flour is checked. After this, 10 mg is dissolved in 25 ml of water. Subsequently, an extraction is carried out with an equal volume of petroleum ether. After extraction, the volume of the organic phase is determined. The decrease in volume is a measure of the moisture content.

A. When measured correctly, the volume of the organic phase after extraction was found to be 27 ml. Determine the fat content in ml fat per mg flour of the sample used according to the above method.

B. Marjam has commented that this method is flawed because there is no guarantee that all the coconut fat has been further extracted. She does further research and concludes that the Kd is equal to 14.3. Use this information to determine the fat content of the previously mentioned sample again.

C. If more were extracted, after how many extractions would the fat content be less than 0.05 ml/mg?