Experiment No.

8
Lipid Tests
Name: ________________________________________ Date Submitted: ___________________
Year and Sec: __________________________________ Date Performed:___________________
Group No. Score:

Theory

These organic compounds are nonpolar molecules, which are soluble only in nonpolar solvents and
insoluble in water because water is a polar molecule. In the human body, these molecules can be
synthesized in the liver and are found in oil, butter, whole milk, cheese, fried foods and also in some
red meats. Lipids are a family of organic compounds, composed of fats and oils. These molecules
yield high energy and are responsible for different functions within the human body. Lipids are the
polymers of fatty acids that contain a long, non-polar hydrocarbon chain with a small polar region
containing oxygen. Lipids can be classified into two main classes: Saponifiable and Nonsaponifiable
lipids. A saponifiable lipid comprises one or more ester groups, enabling it to undergo hydrolysis in
the presence of a base, acid, or enzymes, including waxes, triglycerides, sphingolipids and
phospholipids whereas a nonsaponifiable lipid cannot be disintegrated into smaller molecules through
hydrolysis, which include cholesterol, prostaglandins, etc.
Materials:
Spam Coke Coconut Oil Milk
Gelatin Butter Paper Bag Potato Honey Starch

PROCEDURE

1. Prepare 9 pieces of small paper bags cut into small squares.

2. Smear each sample onto each piece of paper bag.
3. Let it stand for 10-15 minutes until it dries up.
4. If the paper becomes translucent or clear (almost see through) then the sample is a
lipid.
DATA
Sample Observation + or –

1. Butter Butter smeared on a paper made a translucent and +

greasy result.

2. Coconut Oil Once the paper is thoroughly dried, the coconut oil +
creates a translucent appearance on the paper.

3. Spam After the paper dried up, it showed slight pretence of +

translucency.

4. Coke When the paper is properly dried, Coke did not make -
the paper translucent in the given time.

5. Potato After the paper dried up, it didn't showed a -

presence of translucency.
 6. Honey After the paper dried up, it didn’t show sign of -
translucency and oil accumulation.

7. Starch The paper stayed opaque as the starch dried, with a -

slight presence of starch still noticeable on the dry
paper.

8. Milk The milk did not make the paper translucent nor -
transparent.

9. Gelatin The gelatin form a gel-like structure and leave no -

spot on the paper.

20
GUIDE QUESTIONS

1. Describe lipids.
– Lipids are diverse chemical compounds made up of fatty substances and serve as
concentrated sources of energy. These biomolecules are insoluble in water but can
dissolve in organic solvents like ether, benzene, and chloroform. They are compounds
made of long-chain fatty acids and alcohols

2. What are the major functions of lipids?

– Lipids function as fuel molecules, signaling molecules, and components of
membranes, hormones, and intracellular messengers.
– It serves as a source of energy and acts as an insulating material to regulate
the body temperature within normal levels.
– Lipids are essential in the creation of vitamins and the production of hormones
and steroids, playing a crucial part in growth, development, sexual
differentiation, and reproduction.
– Lipids serve as a messenger molecule that communicates between cells.
– Lipids play a crucial role as main energy sources in animals and seeds with
high lipid content.
– Lipids are substances that are converted into bile acids, helping with the
absorption of lipids in the digestive process.

3. What is the difference between fats and oils?

– Saturated fatty acids, which are found under the skin or around organs, make
up the majority of fats. They are more stable than oils, have a higher melting
point, and are solid at room temperature. In contrast, oils are viscous liquids
made mostly of unsaturated fatty acids and found in plant seeds or fruits. At
room temperature, oils are liquids with a lower melting point and lower stability.

4. Explain the difference between saturated and unsaturated fats.

– Saturated fats are solid at room temperature and have single bonds between
carbon atoms, meaning each carbon atom is bonded to the maximum number
of hydrogen atoms possible. They are typically found in animal products like
meat and dairy, as well as in some plant oils like coconut and palm oil.
 – Unsaturated fats are liquid at room temperature and have one or more double
bonds between carbon atoms, leading to fewer hydrogen atoms bonded to the
carbon chain. They are found in higher amounts in plant-based oils like olive,
canola, and sunflower oil, as well as in fatty fish. Unsaturated fats can be further
categorized into monounsaturated fats (with one double bond) and
polyunsaturated fats (with multiple double bonds).

1. Butter

2. Coconut Oil

3. Spam

4. Coke

(only looked translucent because of the

backlight)
5. Potato

6. Honey

7. Starch

8. Milk

9. Gelatin