NAME: Andres, Reano Zendrix Date:_ 09-08-21

SCORE:___________
Lab. teacher: Clarissa T. Balolot___ Course& Section___________ Grp. No. 1
ACTIVITY NO. 6
REACTION OF LIPIDS
Introduction

Lipids are hydrophobic biomolecules that

perform critical roles in living organisms. While
long-term energy storage is the key purpose of lipids,
they are also essential for protection, insulation, and
lubrication. They also serve as the starting point for
certain hormones and are an important component of
cell membranes.
Lipids are classified into four basic classes.
These are triglycerides, and while they differ in many
ways, they all have one thing in common: they are all
insoluble in water.
Triglycerides are made up of fats and oils.
Animals employ fats (such as lard and butter) as
insulation, protection, and long-term energy storage
since they are the most ubiquitous lipids found
naturally and are solid at room temperature.
Triglycerides comprise two types of subunit
molecules at the molecular level: glycerol and fatty
acids. A fatty acid is composed of three major
components: a chain of carbon and hydrogen atoms
known as the "hydrocarbon chain," a methyl group at
one end, and an acid group at the other. Saturated and
unsaturated fatty acids exist. The distinction between
saturated and unsaturated fatty acids is that one has a
single carbon to carbon link while the other has one
to several double bonds. Saturated fatty acids are
found in animal fats, which are solid at room
temperature, but vegetable oils have one or more
double bonds and are liquid at room temperature.
Many reactions of the body are catalyzed by
enzymes, which are proteins that accelerate specific
chemical reactions. When fats and oils come into
contact with humid air at room temperature,
oxidation and hydrolysis reactions occur, causing
them to turn rancid and emit a distinctive odor. The
release of volatile fatty acids caused by the
hydrolysis of ester bonds is one cause of the odor.
Butyric, caprylic, and capric acids are released by
butter, for example. One such enzyme is lipase,
which functions in the hydrolysis of fat. Lipase acts
on fatty acids by breaking down triglycerides into
two components: glycerol and free fatty acids.

Objectives: At the end of the activity, the student can:

1. List some chemical properties of lipids.
2. Identify the best solvents for lipids.

3.Test the different components of lipids.

4. Differentiate rancid from fresh oil using different indicators.

Reagents:
- 5 ml Coconut oil - 1 ml diethylether
- 1 ml-5% HCl - few crystals KHSO4
- 1 ml-5% NaOH - drops albumin
- 1 ml ethyl alcohol - 1 g cholesterol
- 1 ml benzene - 1 ml acetic
- 1 ml CCl4 anhydride
- 1 ml distilled water - 1.5 ml conc. H2SO4
- 5 ml chloroform - 1 ml glycerol,
- blue and red litmus palmitic acid
paper - 2 ml oleic acid
- 3 drops - 3 ml- 0.05M
phenolphthalein KMnO4 solution
- 3 drops methyl - 3 ml-10% Na2CO3
orange
BRING: bile solution, soap solution

Materials:
- 10 ( 20ml Test - 10 ml graduated
tubes) cylinder
- test tube rack - evaporating dish
- test tube brush - platform balance
- test tube holder - alcohol lamp
- 6 dropper - spatula

Chemical Safety Notes:

 1.All waste must be placed in the organic
waste containers (which have a pink label) in one
of the fume hoods.
2.Take care when working with boiling water.
If any of the reagents where to:
3.Inhalation - Seek fresh air. If victim’s
breathing is difficult, administer oxygen. If
breathing is absent, give artificial respiration and
seek medical attention immediately.
4.Eye Contact - Remove contact lenses if
present. Immediately flush eyes with plenty of
water for at least 15 minutes, seeking medical
attention immediately.
5.Skin Contact - Flush skin with plenty of
water and cover irritated skin with an emollient.
Remove contaminated clothing. In case of
serious skin exposure, use an anti-bacterial
cream and quickly seek out medical attention.
6.Ingestion—Do NOT induce vomiting.
Loosen any tight clothing. Never give anything
by mouth to an unconscious person. Seek
medical attention as soon as possible.
Schematic Diagram:
Results:

Test Treatment Result

Solubility of
coconut oil in:
a.Distilled water Immiscible
b.5% HCl Immiscible
c.5% NaOH Immiscible
d,diethyl.Ether Immiscible
 e..Ethyl Alcohol
Immiscible but it is
miscible if boiling
f.Chloroform Miscible
g.CCl4 Miscible
Translucent
spot
Coconut oil Produced translucent spot
Glycerol
Did not produce
translucent spot
Acrolein Test Coconut oil Produced pungent odor
Glycerol Produced pungent odor
Oleic acid
Did no produce pungent
odor
Unsaturation Coconut oil Brown solution appears
Oleic acid Brown solution appears
Palmitic acid
Pink solution appears
Rancidity
Fresh oil Colorless solution
with phenolphthalein

With methyl orange Red solution

With
a.Red litmus paper a. Red solution
b.Blue litmus paper
b. Blue solution
Rancid oil
with phenolphthalein Colorless solution
 With methyl orange Red solution
With
a. Red litmus paper
a. Red solution
b.Blue litmus paper b. Blue to red solution
Emulsified wherein lipids
Emulsification
Coconut oil are present and milky
with bile
white

Emulsified wherein lipids

With albumin
are present and milky
white

Emulsified wherein lipids

are present and milky
With soap solution
white

Liebermann- Dark-green solution was

Burchard
formed
The mixture is divided into
two layers. The red is on
Salkowski the top layer, and the green
is on the bottom layer.

Generalization:
On the surface, life is composed mainly of lipids.
Lipids are molecules that make up fats and oils found in
plants and animals. Lipid molecules can be broken down
into two main categories: triglycerides (triacylglycerols)
and phospholipids, both of which contain hydrophobic
tails (hydrophobic meaning “water-averse”) because they
like to return to their natural state which is liquid at body
temperatures. Based on the data from the table, we were
able to determine and to observe the solubility of lipids in
polar and nonpolar solvents and to compare saturated and
unsaturated fats in their chemical reaction with bromine.

Question Guide:
1. Give a generalization of solubility of lipids.

The word "soluble" is used to describe

something that can be dissolved by its liquid
solvent. It's not the same as solvents since it can be
mixed but it takes time for this to happens. Lipids
are amphiphilic molecules. Solubility is the degree
to which a solute will mix with a solvent. Lipids
are not soluble in water because they are
hydrophobic or do not like to mix with water. They
are more soluble in lipids, oils, and fatty acids that
they compose. Lipids are amphiphilic molecules.
Amphiphilic molecules share both hydrophobic
and hydrophilic properties. They are composed of
two portions, one part that is hydrophobic and the
other part is hydrophilic. The parts are nonpolar or
have very weak polarity because of the presence of
hydrogen bonds, which are very weak dipoles that
 form between water molecules. The only way that
they can be dissolved in water, is by decreasing
their polarity.
2. Define
a. Emulsification

Emulsification is the process of blending two or

more liquids that are otherwise immiscible. To
make an emulsion, one liquid is dispersed in the
other by mechanical mixing, shaking, stirring, or
some other efficient agitation. Based on the context
of this experiment, an emulsion is made of two
immiscible liquids that are finely divided into
droplets. These droplets are dispersed in the
external phase, also called the oil phase, which is
usually water. The internal phase, also called the
w/o or water phase, surrounds each droplet, and is
composed of a single dispersed liquid.
b. Rancidity

Rancidity is a fundamental aspect of food

preservation. At the molecular level, rancidity is
caused by undesirable reactions between molecules
in fats and oils that give rise to off-flavors and
odors. In the case of fats, this reaction leads to
single or multiple oxidation products including
aldehydes or ketones (propyl gallate, 4-
undecanone, 3-methylbutanal), hydroperoxides (4-
hexenal), and acrolein (2-propanone).
 3. What is the importance of the acrolein test? Write a balance equation for this test.

The acrolein test is important because it

measures the amount of acrolein in a material.
Acrolein is produced when polyunsaturated fats are

oxidized by the action of oxygen, especially at

elevated temperature.
Equation:

4. Differentiate the two types of rancidity.

Rancidity is the flavor of old oil. With edible

oils, it is usually not what we want when cooking.
There are two main types of rancidity: hydrolytic
and oxidative. Hydrolytic rancidity takes place
when an oil reacts with water or moisture in the air.
Oxidative rancidity happens when oils react with
oxygen in the air to produce free radicals, which
break down fats to create aldehydes and ketones,
giving them a stale taste.
 5. What is the reaction of phenolphthalein and methyl orange in acid-base solution?

Acid Base
Phenolphthalein
Colorless Pink
Methyl orange
Red Yellow
6. What is the importance of emulsification in digestion of lipid?

Emulsification plays a crucial role in the digestion

of fats found in animal diets. When cholesterol and
fats in our bodies separate (at different rates) and
mix to produce fatty acids, we acquire a lot of
triglycerides, or "bad" cholesterol (from which we
get heart disease). We can attain total fat
elimination and no longer have triglycerides if we
stop eliminating these fatty acids during digestion.
It's a chemical process, and our bodies can remove
a lot of fat with very little energy, which is why
"fat free" can mean more than just calories.
7. What is the positive result and the importance of Liebermann-Burchard and
Salkowski tests?

Test Positive result Importance

Liebermann-
Burchard
The formation of a It is used for the
green or green-blue detection of
color after a few cholesterol. It's one of
minutes is positive. the most commonly
used tests to determine
lipids and lipid levels
 in general. In a clinical
situation, it determines
whether or not
someone will
experience
hypercholesterolemia
and cardiovascular
disease in later life.
Salkowski
Positive on this test The salkowski test is
exhibits two particularly important
distinct layers in a when performing a
test tube; upper lipid analysis. It is not
layer gets blueish a quantitative lipid
red to violet color, analysis.
while the bottom
layer becomes
yellow to green,
with greenish glow
being visible.