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This document describes the Soxhlet method for determining the fat content in cereals. The method involves extracting the fat from the cereal sample using ethyl ether in a Soxhlet apparatus for 2 hours. Then, the sample is dried and weighed to calculate the percentage of fat by the weight difference before and after the process. As an example, the fat percentage found in a sample of chocolate cookies was 0.0706.

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