Experiment 6 Lipids

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Experiment No. 06
LIPIDS
Learning Objectives
1.
2.
3.
THEORY
Lipids are poorly soluble in water but they dissolve in organic solvents such as benzene and
chloroform. Their functions are to act as metabolic fuel, as stored forms of energy, and as components
of cellular membranes. Lipids are classified into fatty acids, glycerides, spingolipids, and steroids.
Fatty acids are the smallest unit of lipids. They are further divided into saturated and
unsaturated. Saturated or single bonded fatty acids are usually solid at room temperature. Unsaturated
fatty acids contain double bonds and are liquid at room temperature. Fatty acids are long chained
carboxylic acids which, when ionized, cause the formation of H + and RCOO- anion. Fatty acids react with
NaOH producing soaps.
MATERIALS
Palm Oil Vegetable Oil Coconut Oil Olive Oil

Sesame Oil Canola Oil Pork Oil Cottonseed Oil
Linseed Oil Cod Liver Oil Peanut Oil Lard
Margarine Butter Stearic Acid Acetone
Iodine solution Petroleum ether Detergent Test tubes
Erlenmeyer flask Beaker Balance Hot plate
Dropper pipette
PROCEDURE
1. The Solubility of Fats.
a. The following procedure is to be repeated for each of the samples of lipids at your table.
b. Place 5 drops of and oil or a small sample of your lipid into each of three separate test
tubes.
c. To the first tube add 5 ml. of water, to the second 5 ml. of acetone and to the third add
5 ml. of water to which a pinch of soap has been added.
d. Shake each tube well and allow to stand for a few minutes.
e. Observe whether solution or emulsification has occurred. Instead of using soap add a
small quantity of protein to the lipid and water mixture
2. A Test for the Degree of Saturation of Fatty Acids.
a. Add 5 ml. of your liquid lipids into separate test tubes and a control tube with 5 ml. of
water.
Prepared by: RBetonio, KMBeligon, HEEdles,_CAS_DPS_Chemistry Section

BIOCHEMISTRY: AY 2023-2024
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b. To each tube slowly and carefully add the halogen water dropwise, shaking the tube
after each addition. The halogen solution should be added just until it fails to be
decolorized.
c. Record the number of drops needed to bring about full decolorization.
d. Compare your results with those of your neighbors at other tables and order your lipids
in terms of increasing degrees of unsaturation.
3. Extraction of Lipids from Food

1. Accurately weigh 20 g of solid food. Note the nutrition facts of the food.
2. Record the weight of your sample
3. Crush and crumble the food into small pieces and place it in an Erlenmeyer Flask
4. Add 25 mL of petroleum ether to the flask containing the food sample and swirl the flask
for several minutes to get the lipids to dissolve in the petroleum ether.
5. While waiting for the lipids to dissolve, weigh a clean 100 mL beaker.
6. Record the mass of the beaker to the nearest 0.01 g
7. Carefully decant the petroleum ether from the flask containing your food sample to the
weighed beaker. (Pour only the liquid, not the solid portion of the food.
8. Place the beaker on the hot plate and evaporate all petroleum ether.
9. When all pet ether is evaporated,allow the beaker to cool. Put the beaker in an ice
bath.
10. After the beaker is cooled, dry it outside and get the mass of the sample.
11. Calculate the mass extracted from the food sample and determine the weight percent
fat in that food.

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Report Sheet
Experiment # 6
Lipids
Name:_________________________________Date Submitted:_______________
Yr and Sec: ____________________________ Date Performed:_______________
Group No. ____________________________ Score:________________________
DATA
Solubility of Lipids
Sample Lipid Water Acetone Soap
Test for the Degree of Saturation

Sample Lipid Number of drops Color after adding Saturated or
I2 Unsaturated
Extraction of Lipids from Food

Food Sample: _______________________________________-
Mass of Food Mass of Lipid Mass of Mass of Lipid Extracted
Sample and beaker Beaker
Weight percent of lipid in food: ____________________________

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Guide Questions
1. Determine the number of Calories (kcal) of energy derived from fat in 100g your food sample by
multiplying 9 Cal/g fat times the answer for % lipid obtained. How does your result compared to
your data.
2. Note the difference fats tested for unsaturation. List them from the most unsaturated to the
least unsaturated.
3. From your observations, which is the better emulsifying agent, soap or detergent?


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Palm Oil Vegetable Oil Coconut Oil Olive Oil

Prepared by: RBetonio, KMBeligon, HEEdles,_CAS_DPS_Chemistry Section

3. Extraction of Lipids from Food

Prepared by: RBetonio, KMBeligon, HEEdles,_CAS_DPS_Chemistry Section

Test for the Degree of Saturation

Extraction of Lipids from Food

Weight percent of lipid in food: ____________________________

Prepared by: RBetonio, KMBeligon, HEEdles,_CAS_DPS_Chemistry Section

Prepared by: RBetonio, KMBeligon, HEEdles,_CAS_DPS_Chemistry Section

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