LAB # 5

IDENTIFICATION OF BIOCHEMICALS IN FOOD

TEST FOR LIPIDS

Date: ____________________________

Another word for "fat." A lipid is chemically defined as a substance that is insoluble in water and soluble
in alcohol, ether, and chloroform. Lipids are an important component of living cells. They serve as a source
of fuel and are an important constituent of the structure of cells.

The emulsion test is a method to determine the presence of lipids using wet chemistry. The procedure is
for the sample to be suspended in ethanol, allowing lipids present to dissolve (lipids are soluble in
alcohols). The liquid (alcohol with dissolved fat) is then decanted into water. Since lipids do not dissolve
in water, when the ethanol is diluted, it falls out of solution to give a cloudy white emulsion.

Add ethanol to the solution you want to test, and add water. A colour change to cloudy white shows that
lipids are present. Another lipid test is the Grease Spot Test. This test is performed on fats - lipids which
are solid at room temperature.

The working principle is that most grease or fat have a high boiling point. So, they are non-volatile. In
room temperature, the spot of water can absorb enough heat from the air and evaporized. But the spot
of grease can never absorb enough heat to evaporized. When the liquid is inside the sheet of paper, it
diffracts light. So, light can pass from one side of the paper to another side. This gives the phenomenon
of "translucent". When there is no liquid in the paper, there is no diffraction. So, light cannot pass it
through.

Aim

To test for lipids in different foods

Material/Apparatus

Ethanol
Test tubes
Food items
Brown paper bag
Water
Test tube rack
Measuring cylinder
Pipette
Procedure

Grease spot test

1. Using a pipette put a small drop of oil on a piece of brown paper
2. Use a finger and create a small circle by spreading drop of oil
3. Using a pipette put a small drop of water on the same piece of brown paper
4. Using a different finger rub drop of water to create a small circle
5. Leave brown paper for 10 ten minutes then observe for translucent spot
6. Repeat steps 1 and 2 for each food (rub solid foods directly unto brown paper)

Emulsion test
1. Place 1 ml of the food sample into a test tube or on watch glass
2. Add 2 ml of ethanol and shake mixture
3. Add 1 ml of water and shake mixture again
4. A white emulsion indicate the presence of fat

Results (copy this table into your lab book and insert observations)

FOOD OBSERVATION
Emulsion test Grease spot test
Margarine *
Cheese
Sausage
Cookie *
Sugar
Salt
Potato*
Oil *
Shallot
Garlic *
Eddoe *

* Perform grease spot test on these foods

Discussion questions

1. Which food samples contained lipids?

2. Which of the two tests is more conclusive and why?