contain, although they are not a precise way to

measure liquids.
• Beakers come in a wide range of sizes.
FUNCTIONS OF COMMON LABORATORY
EQUIPMENT

ERLENMEYER/CONICAL FLASK
PIPET AND GRADUATED CYLINDERS

• It was named after its inventor in 1861.

Glass or plastic • Glassware used to heat and store substances.
Used to measure liquid volume. • It has a narrow neck and expands toward its base, that
Graduated in ml. allows easy mixing and swirling of the flask without
too much risk of spillage
There are several markings up
and down the length of the container with specific • The narrow opening also allows for the use of a
increments. rubber or glass stopper. It can easily be clamped to
a ring stand as well as heated or shaken
• Graduated cylinders varies in sizes. The smaller they mechanically.
are in diameter, the more specific the volume
measurements will be.
FLORENCE FLASK
• Also known as a boiling flask, it has
PIPETTES
a round bottom and a long neck.
•It is used to hold liquids and can be
easily swirled and heated.
•It can also easily be capped by rubber
or glass stoppers.
VOLUMETRIC FLASK

•Has a large variety of pipettes designed to

accomplish specific goals.
•Measures an exact volume of liquid and placing it into
another container.

BEAKER
• Glass or plastic
• Used to stir, heat (if glass) and
measure liquid volume in ml.
• It is used for mixing, stirring, and heating chemicals.
•A round flask with a long neck and flat bottom.
•It is used to measure an exact volume of liquid.
•There is a small line on the neck that indicates how
far to fill the bottle (use the bottom of the meniscus).
•They come with special caps that will not let anything
in or out.

• Most beakers have spouts on their rims to aid in

pouring and markings to measure the volume they
BURETS
•A glass tube that is open at the top and comes to a
narrow pointed opening at the bottom.
•Right above the bottom opening is a stopcock that can
be turned to
control the amount of liquid being released.
RING STAND
•The ring stand is used to suspend burets, beakers, flasks,
crucibles, etc. above other containers
WATCH GLASS
•A is just a round piece of glass that is slightly
concave/convex (think of a lens).
•It can hold a small amount of liquid or solid.
•They can be used for evaporation purposes and also can
function as a lid for a beaker.
CRUCIBLE
•A small clay cup made of a material that can withstand
extreme temperatures.
•They are used for heating substances and come with
lids.
TONGS & FORCEPS •Used for
grabbing things that should not be
touched by hand
•Some tongs are specially made to
hold beakers, others to hold test
tubes, and so on. There are also general tongs
•Forceps are used to grab small things like sold
chemicals that are broken into chunka, so they can be
safely handled and added to containers
SPATULAS & SCOOPULAS
•They are typically used to
scoop a chemical out of its
original container onto a
weigh boat so that it can be
weighed on a balance.
FUNNEL
•aids in pouring liquids into small
openings without spilling them.
•They can be made of plastic or
glass and can have either a short
stem or a long stem, depending on
what they are needed for.
•There are several sizes that can be chosen from based
on the amount of liquid that needs to go through them
quickly.
TEST TUBE
•used to mix, heat or store
substances.
•used to hold small samples.
•A glass tube with one end open
and the other end is closed and
rounded. assessment
•They are primarily used for qualitative and
comparison.
•When a large number of samples need to be tested
and compared, test tubes are used to make this easier
and they are also easily capped with a rubber or glass BUNSEN BURNER
stopper.

•A common piece of laboratory equipment that produces

TEST TUBE RACK a single open gas flame, which is used for heating and
sterilization.

BALANCE

•used to hold test tubes.

FILTER PAPER

•Used to measure an object's mass to a very high degree

of precision.

AUTOCLAVE

•Special paper used to separate solids from liquids.

WASH BOTTLES
•Used to rinse various pieces of laboratory glassware.
•A pressure chamber used to sterilize equipment and
supplies by subjecting them to high pressure
saturated steam 15pound per square inch (psi) at 121
"C for around 15-20 minutes depending on the size of
the load and the contents.
•Moist heat sterilization Used to sterilize culture
medin, discard, and other equipment.

DROPPERS HOT PLATE/STIR PLATE

•used to heat and stir substances.

•Small glass tubes with narrow tips on one end and a
rubber bulb on the other.
•They suck up liquid that can then be squeezed out in WATER BATH
small drops.
•These can be used to add an indicator to a solution
about to be titrated.
•A device that maintains water at a constant
temperature.
•It is used in the incubations.

BIOLOGICAL SAFETY CABINETS

• An enclosed, ventilated laboratory workspace for

safely working with materials contaminated with
pathogens.

LABORATORY SAFETY RULES ARE A

MAJOR ASPECT OF EVERY
BIOCHEMISTRY LAB.
•Each student in biochemistry laboratory must follow
specific safety rules and procedures.

LABORATORY SAFETY RULES

PROTECTIVE CLOTHING
•Gloves are essential.

•Lab coats/gowns are required.

•Safety glasses (goggles) may be required to avoid
splashes.

DO NOT WEAR:
Jewelries
Loose or Baggy clothing
2. LABORATORY PERSONNEL SHOULD NOT
WEAR SANDALS
3. AVOID TOUCHING OBJECTS (E.G., PENCILS,
CELL PHONES, DOOR HANDLES) WHILE
WEARING GLOVES.

4.PENCILS, LABELS, OR ANY OTHER

MATERIALS SHOULD NEVER BE PLACED IN YOUR MOUTH.
5.CAUTION MUST BE TAKEN WHEN USING GAS BURNERS. BE SURE GAS BURNERS ARE
TURNED OFF WHEN FINISHED.
6. LONG HAIR MUST BE TIED BACK OR
COVERED TO MINIMIZE FIRE HAZARD OR CONTAMINATION OF EXPERIMENTS.
7. DO NOT EAT FOOD OR DRINK WATER IN THE LAB. DO NOT USE LAB GLASSWARE AS
FOOD OR WATER CONTAINERS.
8. PROTECT YOUR HANDS SAFETY:
Wash hands every lab

9. ELECTRICAL SAFETY:
•unplug electrical equipment after use.
•keep all electrical cords and wires away from water
10-CHEMICAL SAFETY:
•never touch, taste or smell a chemical unless instructed
to do
•never mix chemicals unless instructed to do so.

• keep lids on chemical containers when not in use.

11. DO NOT ENGAGE IN PRACTICAL JOKES IN THE
LAB.
13. WIPE THE BENCH TOPS DOWN WITH
DISINFECTANT BOTH BEFORE YOU BEGIN
YOUR WORK AND AFTER YOU HAVE COMPLETED
YOUR
15. REPORT ALL ACCIDENTS, NO MATTER
HOW MINOR IT IS TO YOUR INSTRUCTOR.
16. DISPOSE OF WASTE PRODUCTS
ACCORDING TO INSTRUCTIONS.
LAbORATORY SAFETY EQUIPMENT
SAFETY SHOWER
EYE WASH
FIRE BLANKET
FIRE EXTINGUISHER

LABORATORY SAFETY SYMBOLS

Lipids
- The word lipid is derive from a Greek word
“lipos” which means fat
-Biological lipids are chemically diverse group of
organic compounds which are insoluble in
water.
-The are soluble in non-polar solvents such as –
ether, chloroform or benzene
-Lipids are hydrophobic in nature due to the
predominance of hydrocarbon chains (-
CH2+CH2) in their structures
- Unlike proteins, nucleic acids and
polysaccharides, lipids are not polymer
-They are chief storage form of energy, they
provide 6-fold as much energy as an equivalent
mass of glycogen
-Fats and oils are principle stored forms of
energy in many organism
-Lipids participate in oxidative phosphorylation
-Neutral lipids upon hydrolysis yield glycerol
and fatty acids
-Many lipids molecules are amphipathic
-In aqueous environment lipid molecules
associate by non-covalent interactions to form
supramolecular structures such as monolayers,
micelles, bilayers and vesicles
Definition
-Lipids may be regarded as organic substances
relatively insoluble in water, soluble in organic
solvents, potentially related to fatty acids and
utilized by living cells.
Function of Lipids
-They serve as storage from of metabolic fuel
(fatty acid, triacyglycerol)
-they serve as transport form of metabolic fuel
(free fatty acid, triglyceride and cholesterol
ester)
-they provide the structural components of
membranes (phospholipids, glycolipids,
galactolipids, sphingolipids)
-They have protective functions in bacteria,
plants, insects and vertebrates, serving as the
outer coating between the body of organism
and the environment.
-It serve as pigment (carotene) hormones
(vitamins A&D)m signaling molecules
(eicosanoids, phosphatidylinositol, steroid
hormones) cofactors (vitamin E, K and liquid
quinones) detergent (bile salt)
-Classification of Lipids
A. Simple lipids or Homolipids
-these are esters of family acid with various
alcohols
B. Compound lipids or Heterolipids
-these are esters of fatty acids with alcohol and
possess additional groups
C. Derived lipids
-these are the substances derived from simple
and compound lipids by hydrolysis
Simple Lipids
-The simple lipids includes fats, oils and waxes.
These simple lipids are derivatives of lipid-like
substances call fatty acids
 Fatty Acids
- are long chain carboxylic acids (generally
greater than about 12 carbons) that have no
solubility in water
-the hydrophilic –COOH group is referred to as a
polar head and the hydrophobic hydrocarbon
portion is referred to as a nonpolar head
- are simplest form of lipids
-these are monocarboxylix straight, unbranched
hydrocarbon chains containing even number of
carbon atoms (between 4 – 36)
-Fatty acids are also known as acyl group when
it is a part of ester
-Fatty acids are amphipathic in nature
-The fatty acids may be free or esterified with
glycerol to form triglycerides\
Types of Fatty Acids
- they contain only one bond per fatty acid.
 Saturated Fatty Acids
- saturated fatty acids have no double
bonds in the chain or contain any single
chain
-their general formula is CH3-(CH2)n-COOH
where in specifies the number of methylene
groups between the methyl and carboxyl
carbons
-They have higher melting points
-They are solid as room temperature
Examples : lauric, myristric, palmitic acid,
etc.
 Unsaturated Fatty Acids
-These fatty acids contain one or more
double bonds along the length of the
hydrocarbon chain
-They are liquid at room temperature
-have low melting point
-commonly used system for designating the
position of double bond in unsaturated acid
is the delta numvering system
-Example: linoleic acid, oleic acid,
palmitoleic acid
-In the naturally occurring unsaturated fatty
acid the double bond are in cis
configuration and trans fatty acid are
produced by fermentation in the rumen of
dairy animals and are obtained from dairy
products and meat
o Types of Unsaturated Fatty Acids
1. Monounsaturated Fatty Acid
-the double bond is between C-9 and C-10

2. Polyunsaturated Fatty Acid of PUFAs

- they contain two or more double bonds along

the length of the hydrocarbon chains

-PUFA are also known as the essential fatty

acids

Example : Linoleic and Linolenic Acid

Compound lipids

-these are fatty acids esterified with alcohol ;

but in addition they contain other groups

-Depending on these extra groups, they are sub-

classified as :

a. Phospholipids containing phosphoric acids

b. Non phosphorylated lipids

Derived lipids

-derived lipids are the substances derived from

simple and compound lipids by hydrolysis

-these includes fatty acids, alcohols,

monoglycerides and diglycerides, steroids,
carotenoids