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Journal of Thai Traditional & Alternative Medicine Vol. 5 No. 3 September - December 2007 Ú¯Û

A B

Fig. 3A Extracted bovine fat in dichloromethane layer
3B Purified bovine fat

A B

Fig. 4A Extracted buffalo fat in dichloromethane layer
4B Purified buffalo fat

Table 1 Physical properties of extracted animal fats

Type of fat Color Physical appearance Odor

Pig fat Opaque white White semi-solid with low viscosity Fresh meat smell
Bovine fat White-yellow White solid
Candle-like texture Nearly odorless with slight meaty smell
mixed with yellow droplets of oil
Buffalo fat Overall white White solid Slightly stronger odor than bovine fat
Candle-like texture

period. purified buffalo fat was a 1:3 ratio (10.43 ± 0.40% yield)
followed by a 1:2 ratio (9.30 ± 0.26% yield) and a 3:2
Determination of the optimum extracting ratio ratio (8.71 ± 0.02% yield), respectively (Table 2).
between fat and dichloromethane However, another crucial factor used for choosing the

According to this study, the ratio of fat and optimum ratio was the yield of waste product which
dichloromethane that resulted in the highest yield of should be as low as possible. According to the study,