Exp. 4 Lipid Extraction and Lipid Tests

Exercise no.
4
LIPID EXTRACTION AND LIPID TESTS
I. INTRODUCTION
Lipid, any of a diverse group of organic compounds including fats, oils,

hormones, and certain components of membranes that are grouped together because they
do not interact appreciably with water. One type of lipid, the triglycerides, is sequestered
as fat in adipose cells, which serve as the energy-storage depot for organisms and also
provide thermal insulation. Some lipids such as steroid hormones serve as chemical
messengers between cells, tissues, and organs, and others communicate signals between
biochemical systems within a single cell. The membranes of cells and organelles
(structures within cells) are microscopically thin structures formed from two layers of
phospholipid molecules. Membranes function to separate individual cells from their
environments and to compartmentalize the cell interior into structures that carry out
special functions. So important is this compartmentalizing function that membranes, and
the lipids that form them, must have been essential to the origin of life itself.
In this experiment, the acetone is used to extract invisible fats, since lipids are
relatively insoluble in water but soluble in organic solvents. When the extraction is
complete, the students will be able to see, touch and smell the lipids in the petri dishes
and be able to determine if it saturated or unsaturated fatty acids. The cocoa butter found
in the chocolate chips is a saturated fat and will be solid at room temperature. The oils
used to fry the potato chips and peanuts are unsaturated and will be liquid at room
temperature.
II. OBJECTIVES:
At the end of the experiment, each student will be able to:
1. To determine the solubility of coconut oil, olive oil, and vegetable oil in various
reagents (water , ethanol,CCl4, and ether.)
2 To determine the presence of lipid using several tests such as solubility, translucent
sport test, acrolein test, and Hubl's test.
III. MATERIALS:
3-petri dish, 15-test tube, test tube brush, test tube holder, test tube rack,
Bunsen burner/alcohol lamp, triple beam balance, 1-25ml graduated
cylinder 50ml acetone, 5ml ethyl alcohol, 1ml CCl4, 1ml ether, 1g KHSO4,
oleic acid, Sudan IV dye
Chocolate chips, potato chips, cashew nuts, coconut oil, olive oil,
vegetable oil
IV. PROCEDURE
Lipids extraction:
1. Weigh 50ml beaker in 0.01g sensitivity using analytical balance.

2. Place the chocolate chips, potato chips, and cashew nuts in different beaker. Add
acetone just enough to submerge the food to be tested. And weigh.
3. Add a small amount of acetone to each dish (enough to submerge the foods to be
tested).
4. Place each beaker in a well-ventilated area to hasten its evaporation rate for 10-
15minutes.
5. Test the extractions in the paper towel (or brown paper) if they are lipids. If the
paper towel (brown paper) will become greasy to touch and transparent, it is
lipids.
6. Try to smell your food sample when the acetone already dried up.
7. Record your answer in the Data table for extraction of lipids.
Food Weight (g) Weight (g) Weight (g) Weight (g) Weight (g) % lipid
of petri dish of petri dish of of petri with lost from extraction
with raw Raw food dry food food
food
Chocolate
chips
Potato chip
Cashew nuts
(Weight of beaker with raw food) - (weight of beaker) = weight of raw food
(Weight of beaker with the raw food) – (weight of beaker with the dry food) = weight lost from the food
Weight loss from food

Weight of raw food x100 = % lipid extracted
FOOD Describe what you see in the paper towel

Chocolate chips The paper towel has a lot of oil marks on it.
Potato chip A little oil mark was discovered on the paper towel.
Cashew nuts The cashew chip is pale yellow in color.
TESTING FOR THE PRESENCE OF LIPIDS:
A. Solubility and Density of oil samples

1. Note the color of coconut oil, olive oil, and vegetable oil.
2. Test the solubility of each oil in the following solvents: water, ethyl alcohol,
carbon tetrachloride and ether. Shake well.
3. Note their relative densities using hygrometer (the liquid with lesser density
stays above the liquid with greater density). Which solvent is oil soluble?
Which solvent is less dense? More dense?
color density SOLUBILITY

water Ethyl CCl4 ether
alcohol
coconut oil Not Soluble Soluble Soluble
Soluble
Olive oil Not Soluble Soluble Soluble
Soluble
Vegetable Not Soluble Soluble Soluble
oil Soluble
B. Acrolein Test
1. Put a pinch of KHSO4 and two drops of coconut oil in a small tube.
2. Heat gently at first and then vigorously.
3. Note the odor and name of the compound responsible for the odor.
4. Repeat the above procedure using oleic acid, instead of coconut oil.
5. Explain the results.
In the Acrolein test, potassium bisulphate was added with the lipid samples and then the
mixture was heated directly in a burner. All of the lipid samples specifically the clarified butter,
vegetable oil, and linseed oil has a pungent irritating odor of acrolein. Meaning it smells like a
sharp and strong smell.
C. Grease Spot Test
Place a small amount of vegetable oil on a clean sheet of bond paper.

Observe.
In this grease spot test, the observation of a small amount of vegetable oil on a clean sheet of
bond paper that the vegetable oil is an oil so it can leave a grease in the paper. And it will
remain of grease spot on it.
D. Dye Test
1. To 3 ml of water in a test tube, add a minute amount of Sudan IV dye.

2. Shake thoroughly then observed.
Positive Sudan IV test results are anticipated to contain two parameters: Layers:
There should be two layers showing. The presence of two layers suggests the
presence of water-insoluble chemicals. Colors: The top layer should be red.
3. Add 1 ml of vegetable oil.

4. Shake again and let it stand for 2 minutes. Observed.
Oil floats on top of water because it is less thick. Because food coloring is water-
based, it will dissolve in it. When food coloring is added to oil, it does not mix.
Because the food-colored droplets are heavier than the oil, they sink to the bottom
when you add it to the water.
V. RESULTS AND OBSERVATIONS:
1. How can you tell that the dark wet spot on the paper is fats not water?
Take a sheet of paper and place one drop of oil next to a drop of water to test this.
Both regions seem moist and transparent at first, but after a while, the water
evaporates and the patch dries, leaving the fat spot visible. The viscosity of water
and oil is one of the most noticeable differences. Because oil is thicker, it has a
higher viscosity. Water, on the other hand, is easily absorbed due to its lightness.
It readily penetrates the surface of the paper towel.
2. Rank from the most to least the percentage of lipid extracted from all three foods.
Look at the nutrition facts label on three food rank them. Did your ranking agree
with the ranking of the product label?
3. Determine which lipids contained and unsaturated fatty acids in this experiment,
based on your descriptions of the fats in the Petri dish.
The lipid contained in the experiment is a Triglycerides. To test on the off chance that a lipid
is immersed or unsaturated iodine is included. In the event that the iodine changes from brown
to clear the lipid is unsaturated. On the off chance that the iodine does not alter colors the lipid
is soaked. To test for the degree of lipid immersion iodine is included to the unsaturated lipid.
VI. CONCLUSION
A lipid is any of many chemical molecules that are insoluble in water. They contain fats, waxes,
oils, hormones, act as energy storage, protection insulation. Lipids are a group of hydrophobic
meaning fear of water. This activity demonstrates how the presence of lipids is beneficial, such
as determining the outcomes of solubility, translucent sport test, acrolein test, and Hubl's test in
certain samples. It will measure numerous substances, such as fats, using lipids.

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Exercise no.

Lipid, any of a diverse group of organic compounds including fats, oils,

1. Weigh 50ml beaker in 0.01g sensitivity using analytical balance.

Weight loss from food

FOOD Describe what you see in the paper towel

TESTING FOR THE PRESENCE OF LIPIDS:

A. Solubility and Density of oil samples

color density SOLUBILITY

C. Grease Spot Test

Place a small amount of vegetable oil on a clean sheet of bond paper.

1. To 3 ml of water in a test tube, add a minute amount of Sudan IV dye.

3. Add 1 ml of vegetable oil.

V. RESULTS AND OBSERVATIONS:

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