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    Bio462 - Experiment 7

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    This document contains questions and answers about lipids and fatty acids. It defines triglycerides as glycerol bonded to three fatty acid chains. It classifies various foods as containing saturated or unsaturated fats based on their chemical structures. It describes several chemical tests used to detect the presence of lipids or fats in food samples, including solubility tests in water and chloroform, a translucent spot test using filter paper and light, an acrolein test identifying an aldehyde, Huble's test examining degree of unsaturation, and a Sudan IV test where the dye separates into an oil layer.

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    Bio462 - Experiment 7

    Uploaded by

    using forme
    292 views3 pages
    This document contains questions and answers about lipids and fatty acids. It defines triglycerides as glycerol bonded to three fatty acid chains. It classifies various foods as containing saturated or unsaturated fats based on their chemical structures. It describes several chemical tests used to detect the presence of lipids or fats in food samples, including solubility tests in water and chloroform, a translucent spot test using filter paper and light, an acrolein test identifying an aldehyde, Huble's test examining degree of unsaturation, and a Sudan IV test where the dye separates into an oil layer.

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    BIO462_EXPERIMENT 7

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    This document contains questions and answers about lipids and fatty acids. It defines triglycerides as glycerol bonded to three fatty acid chains. It classifies various foods as containing saturated or unsaturated fats based on their chemical structures. It describes several chemical tests used to detect the presence of lipids or fats in food samples, including solubility tests in water and chloroform, a translucent spot test using filter paper and light, an acrolein test identifying an aldehyde, Huble's test examining degree of unsaturation, and a Sudan IV test where the dye separates into an oil layer.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    292 views3 pages

    Bio462 - Experiment 7

    Uploaded by

    using forme
    This document contains questions and answers about lipids and fatty acids. It defines triglycerides as glycerol bonded to three fatty acid chains. It classifies various foods as containing saturated or unsaturated fats based on their chemical structures. It describes several chemical tests used to detect the presence of lipids or fats in food samples, including solubility tests in water and chloroform, a translucent spot test using filter paper and light, an acrolein test identifying an aldehyde, Huble's test examining degree of unsaturation, and a Sudan IV test where the dye separates into an oil layer.

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    You are on page 1of 3

    1.

    Suggest and draw a molecule that contains three fatty acid chains bonded to a

    glycerol molecule? (2 marks)

    Glycerol + 3 Fatty acid Triglycerides

    H O H O

    H – C – OH HO – C – R’ H – C – O – C – R’

    H – C – OH + O O

    H – C – OH H O – C – R’’’ H – C – O – C – R’’

    H O O

    HO – C – R’’ H – C – O – C – R ’’’

    2. Does the chemical structure below is saturated or unsaturated fats? Give a reason for

    your answer. (2 marks)

    Saturated fats. This is because the carbon chain is ‘saturated’ with all the hydrogen atoms it
    can hold.

    3. Classify the food item below either saturated or unsaturated fat. (5 marks)

    No Food Item Saturated/ Unsaturated fat


    .
    1 Meat Saturated fat
    2 Tuna Unsaturated fat
    3 Almonds seed Unsaturated fat
    4 Olive oil Unsaturated fat
    5 Cheese Saturated fat
    Solubility Test

    Table 1: Solubility in water and chloroform of two food samples

    No. Food Water Chloroform


    1 Sample A Immiscible Miscible
    2 Sample B Miscible Miscible

    4. Based on Table 1, describe the solubility of Sample A in water and in chloroform.

    (2 marks)

    The sample immiscible in water indicate the presence of oil or fat in it. The sample miscible
    in chloroform which indicate there is presence of oil or fat.

    5. Make a conclusion on Sample A? (1 mark)

    Sample A is a lipid.

    Translucent Spot Test

    6. Describe how the lipid in the food products such as Desi ghee, vegetable ghee or

    refined oil can be detected just using a filter paper? (2 marks)

    The filter paper is placed in front of the lightning candle and move them over the flame. The
    light will be partly visible only on translucent spot formed by the sample due to the diffraction
    of light. The translucent spot indicates the presence of oil or fat.

    Acrolein Test

    7. Describe the reactions involve during the Acrolein test. (4 marks)

    When oil or fat is strongly in presence of dehydrating agent like potassium bisulphate, the
    glycerol portion of the molecule is dehydrated to form an unsaturated aldehyde, acroline
    which has a pungent irritating odour.
    Huble’s Test

    8. What is the main purpose of Huble’s test? (1 marks)

    The test is used to detect the degree of unsaturation in oil or fat.

    9. Explain the function of Huble’s reagent in the experiment. (3 marks)

    To see the reaction of violet color on the sample. If the violet color fades away, it indicates
    the fat oil is unsaturated but if the oil or fat is saturated, the violet color of iodine does not
    fade away.

    Sudan IV Test

    10. In the Sudan IV test, how is the distribution of the dye with respect to the separated

    water and oil? (2 marks)

    In the second test tube that has oil and water, there is clearly dark red layer whereas the first
    test tube that has only water, the Sudan IV has deposited uniformly. The Sudan IV is put two
    drops in each test tube.

    11. What observation indicates a positive test for lipid in Sudan IV Test? (2 marks)

    The Sudan IV which is mixed with oil and the colour turns to red.

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