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Experiment 4: EXTRACTION AND PROPERTIES OF LIPIDS

Score:

BSA 2-4
Course/Year Date performed Date submitted

Thursday - 7:00- 10:00am

Laboratory class schedule Laboratory Instructor/Professor

POST-LAB ACTIVITY
RESULTS

Table 1. Physical characteristics of the extracted lipid samples (3 pts)

Lipids Observation/Characteristics
Pork lipids It is yellowish in color, also has an oil phase on the top with bubbles at the
corners. It has no odor as well.
Peanut lipids It has yellow to brown color, has a heavy to thick consistency, and a peanut
odor.
Lecithin Isolated lecithin is light yellow in color, unpleasant odor and has a high viscosity

Exploratory Question/s:

1. Is there a difference between the properties of pork lipids and peanut lipids? If yes, account for the
difference in the observe properties. [3 pts]

Yes, since peanut lipids are an unsaturated double-bonded fat that mostly comes from plants. On
the other hand, pork lipids are a kind of saturated fat that is present in pig meat but does not contain
double bonds.

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Table 2. Solubility of different lipid samples with various solvents. [3 pts]

Solvents Vegetable oil Peanut lipids Pork lipids

Water Insoluble Insoluble Insoluble

Dilute HCl Insoluble Insoluble Insoluble
Dilute NaOH Insoluble Insoluble Insoluble
Cold ethanol Insoluble Insoluble Insoluble
Hot ethanol Insoluble Insoluble Insoluble
CHCl3 Soluble Soluble Soluble
Ether Soluble Soluble Soluble
CCl4 Soluble Soluble Soluble

Exploratory Question/s:

2. In which solvent(s) are the lipid samples most soluble? Least soluble? Explain the reason behind the solubility
behaviour of the lipid samples.[3 pts]

In the sample solvents that lipids were subjected, the most soluble solvent that was observed
during the experiment is the hot ethanol. The hot ethanol is the most soluble solvent because it
dissolves/solubilizes upon heating. While the water is the least soluble because it forms a layer in which
oil may be seen floating on the surface due to its properties. Water is a polar solvent and lipids are
nonpolar.

Table 3. Spotting effect of lipids compared to other substances [3 pts]

Samples Observation
Vegetable oil Due to light diffraction, a translucent spot is generated on the filter paper, and the light
is visible to a translucent spot formed by the sample.
Ethanol It became translucent as ethanol enters the air gaps, allowing light to penetrate our
eyes. The translucent patch will then vanish as the ethanol evaporates and the fibers are re-
immersed in air.
Ether It is the same as ethanol since the structures of both are related to alcohols and water.
As a result, the transparent spot will vanish.

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Exploratory question/s:

3. Which of the sample left a spot? Why? [3 pts]

The vegetable oil sample left a mark. Because vegetable oil is nonvolatile, it produces grease
marks because it has a very high boiling point and does not evaporate easily. Whereas a transparent spot
in filter paper appears as a result of light diffraction to a clear spot bordered by the example. The filter
paper is constructed of fibers with small pockets of air between them. When oil, grease, or fat comes into
touch with paper, small droplets of it fill all the crevices between the fibers.

Table 4. Acidity of oil samples [2 pts].

Observation
Red litmus paper Blue litmus paper
Fresh vegetable oil No change No change
Rancid vegetable oil No change Turned red

Exploratory question/s

4. Is there a difference between the reaction of fresh oil and rancid oil with litmus paper? Explain why or why not.
[3 pts]

Fresh vegetable oil did not modify or no changes occurred to the blue and red litmus paper. On
the hand, rancid vegetable oil showed changes that turned the blue litmus paper to red. This simply
explains that oils do not respond to either acidic or alkaline environments because they are non-aqueous
liquids they will only result in turning the litmus paper into translucent. The majority of vegetable oils are
therefore weak acids with a pH of neutral. Since vegetable oils don't react with non-aqueous solutions, it
will also not react to neither the blue nor the red litmus paper,Additionally, despite the fact that they are
weak acids, pH readings cannot accurately describe their acidity.

The rancid oil, on the other hand, caused a reaction with the blue litmus paper, indicating that it
is more acidic or has a lower pH. Furthermore, it's possible that the rancid oil's exposure to the
atmosphere, which allowed it to experience aerial oxidation, is what caused the variations in how it
reacted with the blue litmus paper.

Table 5. Degree of unsaturation of various lipid samples [2 pts]

Samples No. of Drops of Br2/CCl4

Pork lipid 4 drops
Peanut lipid 4 drops

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 Fresh vegetable oil 4 drops
Rancid vegetable oil 4 drops
Lecithin 4 drops

Exploratory
5. Compare the amount of bromine in CCl3 used for each sample? What conclusion can you make based in the
number of drops of bromine in CCl4 used for each oil? What is the principle involved in this test? [4 pts]

Numerous droplets of bromine in unsaturated oil will continue to emit an orange hue even after mixing.
But if more bromine is added to saturated oil, it will merely become colorless since bromine cannot react with non-
double bonds. Thus by adding bromine to saturated oil, the oil will become colorless. In contrast, the orange color
of the bromine solution did not change when bromine was added to an unsaturated mixture. In conclusion, the
unsaturation levels of the lipids were assessed using bromine. Finding out whether a substance has alkene or alkane
functional groups is a qualitative test. Alkenes and bromine can react to form dibrominated compounds. As a result,
each side of the double bands is given a double bond and a bromine. In the dark, alkenes also interact with bromine
water in a second process that results in the decolorized solution as a byproduct.

Table 6. Presence of phosphate in lipid samples [3 pts]

Samples Reaction with Ammonium Molybdate

Pork lipid changed into a vivid yellow precipitate
Peanut lipid turned into bright yellowish precipitate
Lecithin a vivid dark yellow precipitate is formed

Exploratory question/s

6. Which of the following samples tested contain phosphate? [3 pts]

Phosphate was found in all of the examined samples. The formation of a yellow precipitate layer of
ammonium phosphomolybdate indicates the presence of phosphate ions. Phosphates were discovered even though
the peanut lipids and lecithin were a different shade of yellow than the dazzling yellow. Furthermore, the pig lipids
tested positive due to the high quantity of phospholipids in its bilayer membranes. The membrane of peanut lipids is
largely made up of phospholipids.

7. Among the tested samples, which is negative (if there is any) for phosphate? Explain why is the samples tested
negative for phosphates. [3 pts]

This section contains no tested negatives.

Table 7. Presence of cholesterol in lipid samples. [2 pts]

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 Samples Reaction with Ammonium Molybdate
Pork lipid A blue-green precipitate formed
Peanut lipid Turned into yellowish precipitate

Exploratory
8. Which of the samples tested contain cholesterol? Explain why the samples tested positive (if there is any) for
cholesterol? [3 pts]

Cholesterol combines with high concentrated acids, similar to a normal alcohol, and the result is colored
substances will not detect the presence of cholesterol in Liebermann-Burchard or anhydride reactions. Anhydride is
used as a solvent and dehydrating agent, and vitriol is used as a dehydrating and chemical agent. Pork has
cholesterol in the test.

9. Between the tested samples, which is negative (if there is any) for cholesterol? Explain why is the sample
tested negative for cholesterol. [3 pts]

The samples include cholesterol; however, pigs have the most cholesterol, whereas peanuts have only a trace.
"Dehydration reaction" using potassium bisulfate in which water molecules are removed from glycerol by adding the
reagent potassium hydrogen sulphate.
The interaction of glycerol and potassium hydrogen sulphate creates "Acrolein," which is recognized by the release
of a strong odor.
Observation Potassium bisulfate is an inorganic compound with the chemical formula KHSO4 that is a water-
soluble white salt of sulfuric acid.

Reaction with potassium bisulfate:

Observation: The odor or fragrance of the mixture after heating is irritating, akin to the scent of strong
chemical scent, acetone or nail polish.

10. To what substance is the odor due when oil is heated with potassium bisulfate? What is the reaction involved
in this test? [3 pts]

When the oil was gradually heated and potassium bisulfate was added, the odor of the mixture was similar to
that of acetones or nail polish. The presence of pungent irritating odor simply indicates the presence of oil, and when
the reaction occurs after the potassium bisulfate was added, it forms acrolein, which is the reason for the strange
odor. Chemical reactions responsible for the release of acrolein include heat-induced dehydration of glycerol,
retro-aldol cleavage. A chemical process that produces water called “dehydration reaction” also known as the
condensation reaction. To remove water molecules from glycerol, a chemical reagent known as potassium bisulfate
was utilized in the experiment. Acrolein with a strong, unpleasant odor was formed as a result of the interaction
between glycerol and the reagent.

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Biology Class | Free Online Biology Tutorials, Lecture Notes & Videos for Life Science Students

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https://www.easybiologyclass.com/difference-between-animal-fats-and-plant-fats-oils/

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