Sample tumbling effects

Mixing, wrist shaking, or tumbling combinations offer a simple, effective, but time-consuming and not highly reproducible method of extraction. Sample-to-solvent ratios are similar to Soxhlet ratios. Although sample manipulation is reduced, this technique requires nearly as much time as the Soxhlet method. Shake-flask extraction is low cost. 

Power ultrasound has also been found to be effective in the extraction of protein from meat [58]. Ultrasound disrupts the meat myofibrils and this releases a sticky exudate which binds the meat together. The binding strength, water holding capacity, product color, and yields were examined after treatment either with salt tumbling, sonication, or both. Samples which received both salt treatment and sonication were superior in all qualities. Similar results were obtained from a study of the effect of sonication on cured rolled ham [59]. Ultrasonic treatment enhanced the extraction of myofibrillar proteins leading to an increase in the strength of the reformed meat. 

The chemical shift arises because, due to the effect of the electrons in a molecule, the magnetic field experienced by a nucleus is different to that applied to the sample. In liquids, all that is observable is the average chemical shift, which results from the molecule rapidly experiencing all possible orientations by rapid molecular tumbling. 

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