THE PD REPORT MUST INCLUDE THE UNDERLINED ITEMS:

i. Date
ii. Topic
iii. Title
iv. Problem statement;
v. Hypothesis (plausible and testable)
vi. An appropriate Aim related to the hypothesis;
vii. List of Materials and Apparatus to be used;
viii. Clear and concise step-by-step Procedure;

a. observations to be made or measurements to be taken;

b. precautions to be taken;
c. method of controlling variables
ix. Control of the Experiment
x. Variables: controlled, manipulated, responding
xi. Display of Expected Results; (supplemented with a table of results, and diagram - if
necessary)
xii. Treatment of results
xiii. Scientific Principles (Discussion) Expected results based on background/theoretical
knowledge

xiv. Possible Limitations/Precautions/ Source of error/Assumptions

Student's Name: Catherine Smith
Pool: F
Date: October/4/2022
Topic: Nutrition
Title: Saturated vs. Unsaturated Fats

Problem Statement: Foods high in fats have always been considered bad for the diet. However,
in recent times the type of lipids (saturated vs unsaturated fats) are taken into consideration. For
example, an avocado that has a high lipid content is considered good for the diet. Plan and design
an experiment to compare the type of fats in two high lipid foods where one is considered good
for you and the other not.

Hypothesis: Lipids that are saturated will show a colour change of brown to clear when iodine
solution is added

Aim: To compare the type of fats in two high lipid foods where one is considered good for you
and the other not.

Apparatus and Materials: Test tube, test tube rack, crushed avocado, melted butter, distilled
water, Iodine solution, dropper, Gloves, filter paper, filter funnel, stirring rod

Method:
1. Place avocado on a clean tile; use a pestle and mortar to crush it.
2. Transfer the crushed avocado into a test tube and add 10ml of distilled water.
3. Using a stirring rod, stir the mixture until it appears evenly distributed.
4. Filter the mixture using a funnel and filter paper, collecting the solution in another test
tube and labelling it ‘A’.

5. Using the dropper, place 2-3 drops of iodine solution in test tube A.
6. After adding the iodine, carefully shake the mixture.
7. Note the observations and record them in the table provided.
8. Ensure that the butter is melted into a liquid then pour it into a test tube.

9. Place 10ml of distilled water into the test tube and stir the mixture until it appears evenly
distributed. Filter the mixture, collect the solution into another test tube and label it ‘C’.
10. Repeat steps 5 to 7 for the mixture in test tube C.
11. Add 10 ml of distilled water to a test tube labelled ‘B’ to use as the control of the
experiment. Repeat Steps 5 to 7 for the mixture in test tube B.
Observations:
- In this experiment, the avocado mixture saw a brown to clear colour change and proved
to contain unsaturated fats which are said to be healthy for your body. The butter mixture
saw no change in colour (remained brown in colour) and proved to be a saturated fat.

Control of the Experiment:

- Test tube B

Controlled Variables:
- The amount of distilled water used in the experiment (10ml)

Manipulated Variables:
- The type of food sample used for each test tube

Responding Variables:
- The colour change seen after the iodine solution was added to each test tubes

Expected Results:
A TABLE OF RESULTS SHOWING THE COLOUR CHANGE SEEN WHEN FOOD
SAMPLES WERE TESTED FOR SATURATED OR UNSATURATED FATS
Sample Colour Change

Test tube A Brown to clear

Test tube B No change

Test tube C Remains brown

Biological Principles:
- A lipid is an organic compound that is insoluble in water. They include fats, oils etc.
Saturated fats lack double bonds between the individual carbon atoms, while in
unsaturated fats there is at least one double bond in the fatty acid chain. Saturated fats are
usually solid at room temperature and mainly come from animal sources, while
unsaturated fats are usually liquid at room temperature and come from plant sources.

- To test for the degree of lipid saturation iodine is added to the substance. The iodine will
attach itself to one of the double bonds which causes decolorization of the iodine. As for
 unsaturated fats, the iodine will be able to integrate itself into the weaker double or triple
bonds, therefore losing its colour making the unsaturated fats turn clear.

Precautions:
- Ensure that the food samples used are fresh and not spoiled.

Limitations:
- The amount of lipids present in each sample cannot be determined in the experiment.

Source of Error:
- If the amount of iodine used was too little or too much it could affect the colour seen at
the end of the experiment.

Assumptions:
- Whenever an unsaturated fat is tested using iodine, the colour change seen will always be
from brown to clear.