Xt202000826@wmsu@edu - PH: Activity No. 5 Reaction of Lipids

NAME:Gantalao, Johanna Marie R.
Date: 15/10/20 SCORE:__________

Lab. teacher:Prof. Salina Alfad Course & Section: BSN-1B Grp. No.3
Email Address: xt202000826@wmsu@edu.ph Contact No.09366765703
Place of Residence: Putik, Zamboanga City
ACTIVITY NO. 5
REACTION OF LIPIDS
Results:
Test Treatment Result
Solubility of
a.Distilled water Immiscible
coconut oil in:
b.5% HCl Immiscible
c.5% NaOH Immiscible
d,diethyl.Ether Miscible
e..Ethyl Alcohol Slightly Miscible
f.Chloroform Miscible
g.CCl4 Miscible
Positive Result:
The coconut oil will form a translucent
Translucent spot. The appearance of translucent spot
Coconut oil
spot confirms the presence of fats in the given
sample
Positive Result:
The Glycerol will form a greasy spot
Glycerol because of the greasy texture. It will not
wet the paper and the spot of the lipid
appears as the translucent spot.
Positive:
Acrolein Test Coconut oil
Pungent Odor
Positive:
Glycerol
Burning Grease Odor
Positive:
Oleic acid
Pungent Odor
Negative:
Unsaturation Coconut oil
Light purple to pink colored solution
Negative:
Oleic acid
Light purple to pink colored solution
Palmitic acid
Fresh oil
Rancidity
with phenolphthalein
With methyl orange
With
a.Red litmus paper
b.Blue litmus paper
Rancid oil
with phenolphthalein
With methyl orange
With
a. Red litmus paper
b.Blue litmus paper
Coconut oil
Emulsification
with bile
With albumin
With soap solution

Liebermann-
Green to Deep Green Color
Burchard
The top layer assumes a lighter brown

Salkowski color, while the lower layer assumes brown
to a very dark brown color, but does not
show any green fluorescence.
NAME:Gantalao, Johanna Marie R. Date: 15/10/20 SCORE:__________

Lab. teacher:Prof. Salina Alfad Course & Section: BSN-1B Grp. No.3
Email Address: xt202000826@wmsu@edu.ph Contact No.09366765703
Place of Residence: Putik, Zamboanga City
ACTIVITY NO. 5
REACTION OF LIPIDS
Question Guide:
1. Give a generalization of solubility of lipids.
Lipids are all insoluble in polar solvents like water but highly soluble in the non-polar
or weakly polar organic solvents, including ether, chloroform, benzene, and acetone.
In fact, these four solvents are often referred to as "lipid-solvents" or "fat-solvents".
Lipids are non-polar organic compounds. The physical properties of fatty acids, and
of compounds that contain them are largely determined by the length and degree of
unsaturation of the hydro carbon chain. The nonpolar hydrocarbon chain accounts for
the poor solubility of fatty acids in water. Solubility of a substance depends on a
simple rule of thumb “like dissolves like” this statement indicates that a solute will
dissolve best in a solvent that has similar chemical structure to itself. The overall
solvation capacity of a solvent depends primarily on its polarity.
2. Define
a. Emulsification
Emulsification is the process by which a system comprising of two immiscible liquids
(usually oil and water), one of which is dispersed as small droplets within the other, is
produced. To emulsify is to force two immiscible liquids to combine in a suspension
—substances like oil and water, which cannot dissolve in each other to form a
uniform, homogenous solution. Although oil and water can’t mix, we can break oil
down into teeny-tiny droplets that can remain suspended in the water. An emulsion
happens when small droplets of one solution (the dispersed solution, which is often
oil based) are dispersed throughout another (the continuous solution, which is often
water based).
b. Rancidity
Rancidity is a chemical change that results in an unpleasant odors and taste in a fat.
The oxygen of the air attacks the double bond of fatty acids to form the peroxide
linkage. Peroxidation of lipids exposed to oxygen is responsible not only for
detoriation of foods (rancidity), but also for damage to tissues in-vivo, where it may
be a cause of cancer, inflammatory diseases, atherosclerosis, ageing, etc.
The iodine number of the fatty acid is thus reduced ( due to the reduction of double
bonds) following the release of free fatty acid and glycerol.
Lead or copper catalyzes rancidity. Exclusion of oxygen or the addition of antioxidant
like Vit-C and E delays the process.
3. What is the importance of the acrolein test? Write a balance equation for this test.
It is considered as a significant test because it is an qualitative test for the presence of
glycerol, either free or esterified, based upon its oxidative dehydration to acrolein when
heated with solid potassium hydrogen sulfate. Acrolein test on lipids is very important
especially in determining any presence of glycerol or fat in the specimen. When fat is
treated strongly in the presence of a dehydrating agent like potassium bisulphate
(KHSO4), the glycerol portion of the molecule is dehydrated to form an unsaturated
aldehyde, acrolein that has a pungent irritating odour.
Equation:
4. Differentiate the two types of rancidity.

Oxidative rancidity is associated with the degradation by oxygen in the air. The double
bonds of an unsaturated fatty acid can be cleaved by free-radical reactions involving
molecular oxygen. Oxidation primarily occurs with unsaturated fats.
While on the other hand, Hydrolytic rancidity develops when triglycerides in particular
are hydrolyzed and free fatty acids are released; the process sometimes requires a
catalyst. It is also the reason short-chain fatty acids, such as butter fats, are
odorous.Hydrolytic rancidity develops when triglycerides in particular are hydrolyzed
and free fatty acids are released; the process sometimes requires a catalyst. It is also the
reason short-chain fatty acids, such as butter fats, are odorous.Hydrolytic rancidity
develops when triglycerides in particular are hydrolyzed and free fatty acids are released;
the process sometimes requires a catalyst. It is also the reason short-chain fatty acids,
such as butter fats, are odorous.What is the reaction of phenolphthalein and methyl
orange in acid-base solution?
Acid Base
Phenolphthalein Colorless Light Pink to Purple
Methyl orange Red-Orange Yellow
5. What is the importance of emulsification in digestion of lipid?

Emulsification is important for the digestion of lipids because lipases can only
efficiently act on the lipids when they are broken into small aggregates.
6. What is the positive result and the importance of Liebermann-Burchard and
Salkowski tests?
Test Positive result Importance

Liebermann- When chloroform solution of It is a test used for the detection of
Burchard steroid is treated with aceptic cholesterol. It is not only used as a
anhydride and concentrated qualitative test for it but also for its
sulphuric acid,deep green quantitative estimation in blood,
colour is formed.
Salkowski When chloroform solution of It is used to detect cholesterol in a
steroid is treated with solution. It is an important test used
concentrated sulphuric acid, to detect cholesterol depending on the
brownish color is formed. colors (distinct and clear colors) that
The reaction is positive when yield from the reaction of cholesterol
the top layer assumes a with concentrated sulfuric acid
lighter brown color, while the
lower layer assumes brown to
a very dark brown color, but
does not show any green
fluorescence.

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NAME:Gantalao, Johanna Marie R.

Date: 15/10/20 SCORE:__________

Test Treatment Result

b.5% HCl Immiscible

c.5% NaOH Immiscible

e..Ethyl Alcohol Slightly Miscible

With methyl orange

With methyl orange

With soap solution

The top layer assumes a lighter brown

NAME:Gantalao, Johanna Marie R. Date: 15/10/20 SCORE:__________

4. Differentiate the two types of rancidity.

5. What is the importance of emulsification in digestion of lipid?

Test Positive result Importance

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