Two whole star anise pods, around 3.5g is ground in a mortar and pestle as shown in Figure 3 and the ground material is kept in a 100mL 2-neck round bottom flask. Water is then added and distillation ...

FOR the determination of the volatile fatty acids in cheese, it is usual to subject the acidified cheese mush to a normal steam distillation at constant volume. In this laboratory, it is the ...