The fatty acid contents $(\%)$ were determined using gas chromatography. A portion of

extracted fat $($crude fat$)$ from question $3(2\mathrm{.}92mg)$ was transferred to a $13100mm$ test tube

$(2\mathrm{.}92mg$ crude fat$/$tube$)$ and $2mL$ of methanolic $HCl$ was added. The samples were heated

at $50C$ for $2$ hours to complete the methylation of fatty acids $$ creating fatty acid methyl

esters $($FAMES$).$ Following this $0\mathrm{.}075mL$ of internal standard $($containg $1\mathrm{.}5mg$ methyl

C$17$:$0/$mL of hexane$)$ was added to the tube tube$)$ and mixed well. A portion of

the hexane layer was injected into a gas chromatograph for fatty acid analysis. The resultant

chromatograms are presented separately. Use this information to answer the following

questions.

a$)$ Calculate the amount of internal standard $(mgC17$:$\frac{0}{t}$esttube

with the FAMES. What is the area for C$17$:$0$ in the Fettucine Alfredo FAME $>790$

Chromatogram? What is the response factor that will be used to calculate the amounts

of each FAME?

b$)$ Fill in the table on the following page using AREAS from the Fettucine Alfredo

FAME chromatogram. Remember C$17$:$0$ is the internal standard, not a Fettucine

Alfredo fatty acid $($i$.$e don't include it in the list$).$ Show one sample calculation $($use $2$

decimal places for amount$).$ NOTE: Only include areas $100.$

c$)$ Calculate the total fatty acid content $(\%)$ in the $2\mathrm{.}92mg$ of crude fat added to the test

tube.

NOTE: Only include areas $100.$

NOTE: You will need to recalculate the total area $($to calculate AREA $\%)$ because

you are not considering all fatty acids in the chromatogram.

Calculate the total fatty acid content $(\%)$ in the Fettucine Alfredo $(\%$FWB$).$ NOTE: The

FAT on food labels is derived from this value not the crude fat content determined in

question $3.$ This a better reflection of the of the true fat than is the 'crude fat' which includes

more than just 'fat'.

Calculate the amount $(\%$ FWB$)$ of saturated, monounsaturated and polyunsaturated fatty

acids in the Fettucine Alfredo.The fatty acid contents $(\%)$ were determined using gas chromatography. A portion of

extracted fat $($crude fat$)$ from question $3(2\mathrm{.}92mg)$ was transferred to a $13100mm$ test tube

$(2\mathrm{.}92mg$ crude fat$/$tube$)$ and $2mL$ of methanolic $HCl$ was added. The samples were heated

at $50C$ for $2$ hours to complete the methylation of fatty acids $$ creating fatty acid methyl

esters $($FAMES$).$ Following this $0\mathrm{.}075mL$ of internal standard $($containg $1\mathrm{.}5mg$ methyl

C$17$:$0/$mL of hexane$)$ was added to the tube tube$)$ and mixed well. A portion of

the hexane layer was injected into a gas chromatograph for fatty acid analysis. The resultant

chromatograms are presented separately. Use this information to answer the following

questions.

a$)$ Calculate the amount of internal standard $(mgC17$:$\frac{0}{t}$esttube

with the FAMES. What is the area for C$17$:$0$ in the Fettucine Alfredo FAME $>790$

Chromatogram? What is the response factor that will be used to calculate the amounts

of each FAME?

b$)$ Fill in the table on the following page using AREAS from the Fettucine Alfredo

FAME chromatogram. Remember C$17$:$0$ is the internal standard, not a Fettucine

Alfredo fatty acid $($i$.$e don't include it in the list$).$ Show one sample calculation $($use $2$

decimal places for amount$).$ NOTE: Only include areas $100.$

c$)$ Calculate the total fatty acid content $(\%)$ in the $2\mathrm{.}92mg$ of crude fat added to the test

tube.

NOTE: Only include areas $100.$

NOTE: You will need to recalculate the total area $($to calculate AREA $\%)$ because

you are not considering all fatty acids in the chromatogram.

Calculate the total fatty acid content $(\%)$ in the Fettucine Alfredo $(\%$FWB$).$ NOTE: The

FAT on food labels is derived from this value not the crude fat content determined in

question $3.$ This a better reflection of the of the true fat than is the 'crude fat' which includes

more than just 'fat'.

Calculate the amount $(\%$ FWB$)$ of saturated, monounsaturated and polyunsaturated fatty

acids in the Fettucine Alfredo.