Pulido, Nathaniel Karl Enin T.

November 28, 2020

BSN 1-A

“Lab Activity Lipids”

Solubility Test Principle: Method: Observation:

- Solubility test is - Solubility test is ● Take the Check the solution
the preliminary based on the sample of lipid in for whether lipid is
test which detects property of lipid to three different test soluble or
the presence of all dissolve in tubes by labelling insoluble.
lipids. This test different solvents. it as A, B and C.
detects the Lipids are readily
solubility of lipid in miscible in non- ● Then add
various solvents polar solvents like different solvents
to check whether chloroform, like water, ethanol
it is miscible or partially soluble in and chloroform in
immiscible in a polar solvent three different test
polar or non-polar like ethanol and tubes.
solvents. immiscible in a
polar solvent like ● Shake the tubes
water. and allow it to
stand for 1
minute.

Interpretation of Result: Positive Negative Result:

Result:

1
 Lipids are Lipids are
SOLUBLE in INSOLUBLE in a
non-polar polar solvent i.e.
solvent i.e. water.
chloroform and
partially soluble
in ethanol which
can solubilize
upon heating.

● What are the differences between fats and oils?

-The main difference between Fats and Oils is that fats are usually derived from
animals, whereas oils are usually derived from plants.
Fats and oils are very important for every human body. It is mainly essential for
daily dietary plan. Fats and oils are totally different from each other. In simple terms,
fats are animal fats whereas oils are vegetable oils. The other difference is fats tend to
be solids at room temperature; on the other hand, oils tend to be liquid at room
temperature. Remember, on the daily basis the two terms can be used interchangeably
because both, fats and oils contain 9 calories per grams.

- Fats and oils can be considered as essential macronutrients of the animal body. Both
fats and oils are made up of carbon (C), hydrogen (H), and oxygen (O). The
combination of these elements forms chains of molecules called fatty acids. Individual
fatty acids can be either saturated or unsaturated molecules. The combination of fatty
acids determines whether the final chain is saturated or unsaturated. The main
difference between fats and oils is that fats are composed of high amounts of saturated
fatty acids which will take a solid form at room temperature whereas oils are composed
of mainly unsaturated fatty acids which will take a liquid form at room temperature.

● What causes rancidity in fats and oils? How can it be prevented?

Oxidation of fats, generally known as rancidity, is caused by a biochemical

reaction between fats and oxygen. In this process the long-chain fatty acids are
degraded, and short-chain compounds are formed. One of the reaction products is
butyric acid, which causes the typical rancid taste.

Oxidised lipids will form volatile reaction products that cause rancidity. Many
measures can be taken to prevent the onset of oxidation. The use of natural or synthetic

2
antioxidants is one of the most efficient ways to avoid the formation of rancid food
products.

● What purpose does cholesterol serve in the body? What can we do to reduce
serum cholesterol?

Cholesterol main function is to maintain the integrity and fluidity of cell membranes

and to serve as a precursor for the synthesis of substances that are vital for the
organism including steroid hormones, bile acids, and vitamin D.

The liver produces enough cholesterol to meet all of the body’s needs. Any
cholesterol consumed in foods and drinks, known as dietary cholesterol, is excess. This
extra, unnecessary cholesterol is more likely to build up in the bloodstream. Changing
the diet is the most effective way to reduce levels of unhealthy cholesterol and increase
levels of healthy cholesterol. Saturated and trans fats should account for no more than
between 5 and 6 percent of a person’s daily intake of calories If a person consumes
2,000 calories per day, they should only take in between 11 and 13 grams of saturated
fat each day. A person can also achieve and maintain healthy cholesterol levels by
making changes to their lifestyle.

● What is the clinical importance of the quantitative determination of cholesterol

in blood?

Elevated levels of cholesterol increase the risk for coronary heart disease

(CHD). Cholesterol is measured to help assess the patient's risk status and to follow the
progress of patient's treatment to lower serum cholesterol concentrations.

REFERENCES/SOURCES

N, S. (2019, December 12). Qualitative Analysis of Lipids - Definition & Methods.

Retrieved November 27, 2020, from https://biologyreader.com/qualitative-analysis-
of-lipids.html?
fbclid=IwAR0a7AzsmCMysfFSDnyIyBBBnQsrN8ooGto6fKHw77gdNOmGtyGKww
QcTyI

Alsalami, F. (2019, January 19). What are the different between Fats and oils?
Retrieved November 27, 2020, from
https://www.researchgate.net/post/What_are_the_different_between_Fats_and_oil
s

Mansvini Misra Follow. (2014, August 23). Rancidity - oxidation of oils and fats.
Retrieved November 27, 2020, from
https://www.slideshare.net/mansvinimisra33/rancidity-oxidation-of-oils-and-fats

3
Oils & Fats: Food Technologies: Kemin South Asia. (2020, March 25). Retrieved
November 27, 2020, from https://www.kemin.com/in/en/markets/food/market-
segments/oils-fats

Zampelas, A., & Magriplis, E. (2019, July 18). New Insights into Cholesterol Functions:
A Friend or an Enemy? Retrieved November 27, 2020, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6682969/

Serum cholesterol: What to know and how to manage levels. (n.d.). Retrieved
November 27, 2020, from https://www.medicalnewstoday.com/articles/321519

(n.d.). Retrieved from

https://www.cdc.gov/nchs/data/nhanes/nhanes_03_04/l13_c_met_lipids.pdf