“…For instance, apparent phospholipid content (P X 32) and "refining loss" (total lipid minus neutral oil) was 0.32 mg/g of meats and 23 mg/g of meats, respectively, for hexane extraction at room temperature and 10.34 mg/g of meats and 28 mg/g of meats, respectively, for acidic hexane at room temperature. Since free fatty acid amounts are constant, regardless of solvent acidity (5), then extraction of an additional, "strongly bound" neutral oil was accompanied by a disproportionate amount of phospholipid. This would happen if neutral and polar lipids of membranes were extracted.…”