Extraction Yield (Solid)
Compute the yield of a solid-liquid extraction, Y = (extract mass / sample mass)·100%, the fraction of raw material extracted by the solvent. It is used in processes such as the extraction of oils, caffeine, pectin, dyes and bioactive compounds from plant matrices. The yield assesses extraction efficiency and guides the optimization of solvent, temperature, time and solid-liquid ratio. Enter the extract mass and the sample mass.
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Rendimento de extração (sólido)
Na extração sólido-líquido, um solvente é posto em contato com uma matriz vegetal ou animal para 'arrancar' compostos de interesse — óleos de sementes, cafeína do café, pectina da casca de frutas cítricas, corantes (urucum, açafrão), antioxidantes, óleos essenciais, princípios ativos. O rendimento R = (massa de extrato / massa de amostra)·100% mede quanto da matéria-prima foi efetivamente extraído. É a métrica central para otimizar o processo: testa-se o efeito do tipo de solvente (polaridade casando com o composto-alvo), da temperatura (mais quente extrai mais, mas pode degradar termolábeis), do tempo de contato, da razão sólido-líquido e da granulometria (moer mais aumenta a área de contato). Técnicas modernas — extração assistida por ultrassom, micro-ondas, fluido supercrítico (CO₂) — buscam maior rendimento com menos solvente e menor degradação. Cuidado: rendimento alto não basta — também importam a seletividade (não arrastar impurezas) e a qualidade do extrato. Informe a massa de extrato e a massa de amostra.
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Distribution Coefficient (Extraction)
Compute the distribution (or partition) coefficient of a liquid-liquid extraction, KD = concentration in the extract / concentration in the raffinate, the ratio of how the solute distributes between the two immiscible phases at equilibrium. A high KD means the solvent extracts the solute well, requiring fewer stages and less solvent. It is the central parameter of extractor design and solvent choice. Enter the extract and raffinate concentrations.
Cheese Yield (Van Slyke Formula)
Estimates how many kilograms of cheese come out of 100 kg of milk using the Van Slyke formula: 93% of the milk fat is added to the casein content, 0.1 point is discounted as loss to the whey, the sum is multiplied by 1.09 to include the salt and ash retained in the curd, and all of it is divided by (1 minus the cheese moisture). The result is the theoretical yield, the reference against which the real plant loss is measured: a gap above half a point between the theoretical figure and the vat balance is almost always fat escaping into the whey or curd cut at the wrong moment. Note that moisture sits in the denominator and dominates the result — the same milk yields 11.2 kg in a soft cheese at 45% moisture and only 9.5 kg in a hard cheese at 35%, and that difference is water, not solids, so a high yield on its own does not mean a better process. The classic Van Slyke form was adopted, with the 0.93 fat retention coefficient and the 1.09 factor; dairies usually recalibrate both numbers for their own process, and for milk standardised by ultrafiltration the formula underestimates the yield. Enter the milk fat, the milk casein and the target cheese moisture.
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The results provided by this tool are for general informational and educational purposes only and do not constitute professional, financial, medical, legal, tax or accounting advice. Always confirm important decisions with a qualified professional and official sources.