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The filtrate was then centrifuged for 5 min at G, after which the supernatant was collected and lyophilized. The following demonstrates the difference in the extent of the recovery of saponins as a function of the extraction solvent. Joseph, Michigan USA at setting 10, for a period of 5 minutes.
The total contents of each sample was then transferred to separate respective mL clear jars 55 mm diameter , and the following measurements were Figures 3A-3C are pictures of the materials processed with the respective solvents. Mean half-life after Water extraction: 13 min; Ethanol extraction: 6 min.
Discussion  Although many of the studies use alcohol to extract saponins, the better solvent for the purposes of the present invention appears to be water, because of the greater stability of the foam prepared from water extracted powder.
In addition, it has been observed that the ethanol solution after extraction is much less colored than the water solution.
This appears to indicate that ethanol may extract fewer of the other components in the powdered extract, which in turn, may impede the complete and thorough analysis of the saponins, and thereby avoid additional treatments. Effect of concentration  Concentration of the saponin-containing solution increases as a function of the time that the soapwort is boiled in water. Accordingly, 20 g of powdered soapwort were soaked during one hour in 2 L water ratio 1 : The total mixture was then boiled successively for 10, 15, 20, 25, 30 and 40 minutes, respectively, and 50 g samples were collected after each boiling time.
Each sample was filtered through a coffee filter No.
Joseph, Michigan USA at setting The remaining liquid and the foam were transferred into a mL clear jar 55 mm diameter for measurement.
The results are presented in Table 1, below, and in Figure 4 and the summary tabulation from that figure, following after Table 1. The entire mixture was boiled for 10, 15, 20, 25, 30 and 40 minutes, respectively, and 50 g samples were collected at the end of each boiling time interval. The results are presented in Table 2, below, and in Figure 5 and the summary tabulation from that figure, following after Table 2.
In the present example, the mixture was only boiled until one-half to one-third ie. When processed in this manner, it was found that the filtrate formed the most stable foam, and moreover did not have the bitter taste that is present when the solution is too concentrated. If the solution is boiled until a quarter or a fifth of the initial liquid volume is left, the resulting meringue has an undesirable taste.
Effect of sugar  Sugar is added to stabilize the foam. However, adding syrup made of water and sugar as has been suggested in the Natef recipe , creating a sticky, creamy and much more liquid foam.
When this mixture was baked, the resulting meringue took the form of a plain round flat cake, which is not the desired shape. In accordance with the present method, sugar is added alone and not in a syrup form, so that the addition of the same amount of sugar suggested in the Natef recipe, directly and by itself, and not within a syrup, unexpectedly resulted in the preparation of a meringue that is stable both at ambient temperature and at cooking temperature.
Thus even if it delays the collapse of the foam, it also makes the foam more dense, so that when the foam is baked it does not retain the original extruded shape.
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