Please offer a reaction diagram demonstrating how 10.0 grams of ground nutmeg can be converted into dried fat. 100 mL of a 9:9:2 mixture of water, ethanol, and ethyl acetate makes up the solvent mixture. To make structures simpler, the fatty acid chain can be represented by the letter "R".

After 60 minutes of refluxing with a reflux device, the solution was isolated using suction filtration.  The recovered dried fat was 2.98 grams.

Please provide a reaction scheme showing the extraction of dried fat from 10.0 grams of ground nutmeg. Solvent mixture is composed of 100 mL of 9:9:2 ethanol:ethyl acetate:water. "R" may be used as an abbreviation for the fatty acid chain to simplify structures.

Solution was allowed to reflux with reflux apparatus for 60 mins, then isolated using suction filtration. ========> 2.98 grams of dried fat was recovered.

In order to isolate the protein, seeds were ground and extracted with water. The proteins in the extract were precipitated with hydrochloric acid and the pellet isolated by centrifugation was discarded. The supernatant was heated to 70°C to remove heat-labile proteins, then lyophilized (freeze-dried). The lyophilized powder was dissolved in a small amount of ammonium acetate buffer at pH = 5 and the sample was loaded onto a Sephadex G-251 gel filtration column. The elution profile showed four peaks. Most of the BN protein eluted in the first peak. a. On what basis is separation achieved on the Sephadex gel filtration column? b. Compare the BN protein to other proteins found in the B. nigra seeds.