LIPIDS

Activity 9

Alonzo, Mary Rose R.

Ebias, Jean Michelle Z.
Toribio, Augene Lyn W.
OBJECTIVES
To be able to cite and explain the
different properties of lipids
To able to explain the process of
saponification.
To able to explain each test to
characterize lipids
 II. DATA & RESULTS
a. Solubility Test
SAMPLE SOLVENT USED RESULT EXPLANATION

Cottonseed oil Dist. Water Insoluble It is insoluble

because water is
Polar thus it
won’t react with
Cottonseed oil
which is Non-
polar

Ethyl Alcohol Soluble Even though

Ethyl Alcohol is
Polar yet it is
soluble in
Cottonseed is
because it is weak
polar solvent.
Cottonseed Oil Ether Soluble Even though
Ethyl is Polar yet
it is soluble in
Cottonseed is
because it is a
weak polar
solvent
Chloroform Soluble Chloroform is
also non polar and
makes Cottonseed
oil soluble in it.
5% HCl Soluble Cottonseed oil is
insoluble in
Hydrcholric acid
beacause it can
easily be
separated when
mixed with other
solutions that
have dipoles.
 5% NaOH Insoluble NaOH is a strong
polar thus making
Cottonseed oil
insoluble in it.

Mixture Result Explanation

Cottonseed Oil – Ethyl Ethyl Alcohol did not
Alcohol evaporate and it is
insoluble in Cottonseed
Oil
Cottonseed Oil – Ether Ether evaporated and it is
soluble in Cottonseed Oil
because is a non polar.
 The solubility test is used to determine
if the substance (cottonseed oil) is soluble in
the given solvents such as benzene, ether,
ethyl alcohol, 5% HCl, 5% NaOH and
distilled water.
 The cottonseed oil is a polyunsaturated
fatty acid and it is made up of different
kinds of acid, such as: Linoleic acid, Oleic
acid, Stearic acid, Palmitic acid, Myristic
acid. 54% of the cottonseed oil is made up
of linoleic acid which makes the oil a
lipid.     
b. Test for Unsaturation
Sample Reagents Added Result
Oleic Acid Bromine in CCl4 Formed a colorless
solution.
Palmitic Acid Chloroform Hanus The color changed into
Iodine pink after 15 seconds

Oleic Acid Chloroform Hanus The color changed into

Iodine pink after 15 seconds

Cottonseed oil Chloroform Hanus The color changed into

Iodine light pink after 14
seconds
 c. Acrolein Test
Test Solution Reagents Added Result

Glycerol KHSO4 (s) Pungent

Cotton Seed Oil KHSO4 (s) Pungent Smell

The acrolein test is used to detect glycerol as indicated by the formation

of propenal or acrolein that has the pungent odor. The glycerol was
heated using the dehydrating agent, the KHSO4 to form the acrolein as
an unsaturated aldehyde
d. Rancidity Test
Test Solution Reagents Added Result

Fresh Coconut Oil Phenolphthalein No Reaction

Methyl Orange No Reaction

Litmus Paper
Blue – -Neutral
Red –

Rancid coconut Oil Phenolphthalein No Reaction

Methyl Orange No Reaction

Litmus Paper
Blue – - Neutral
Red –
e. Saponification & Properties of Soap
Name of Test Test Solution Reagents Added Results
E. Saponification Coconut oil 10% KOH Soap produced

F. Properties of Soap
Salting-out Soap solution NaCl A solid soap was
formed and there
was formation of
suds when it was
mixed with water
Formation of Fatty Soap solution 10 % hydrochloric Formation of
Acids acid insoluble white
precipitate.
Insoluble Soaps Soap solution 5% CaCl2 Both had a
  formation of
5% MgCl2 widely spread
insoluble
precipitate
Detergent 5% CaCl2 an insoluble liquid
  layer was formed
5% MgCl2 (cloudy)
 The alkaline hydrolysis of fats is called saponification; a process
that yields to glycerol and the salt of the fatty acid. 1This involves
the reaction of a strong base with the triglyceride. The base that
was used for the saponification process in the experiment is
potassium hydroxide. The sodium salt of the fatty acid is obtained
instead of the fatty acid as one of its products. Even if there is a
formation of a fatty acid during the hydrolysis, the KOH will
neutralize it to form the soap.

      The soap molecule is composed of a hydrophilic and a

hydrophobic end. Its long nonpolar hydrocarbon chain is the
hydrophobic end (water-hating) while the other end is the highly
polar carboxylate salt which is hydrophilic (water-loving).

  In order to put the soap out of the solution, NaCl was dissolved
in the solution. It is used to purify the soap. There were still other
by-products that were formed during the process of saponification
and these by-products are soluble in saltwater. When these by-
products are already dissolved in the saltwater, the soap comes
out of the solution.

The formation of a white mass in the solution is the soap. There is

a need to make sure that there is no more NaCl that is being
dissolved in the soap solution to make sure that the by-products
are already separated from the soap itself.
 g. Liebermann-Buchard Test
Test Solutions Reagents Added Results
Cholesterol chloroform Initially blue then turned
acetic anhydride blue-green
conc. sulfuric acid

There is a presence of sterol/unsaturated steroids In

cholesterol.
 The Liebermann- Burchard is used to detect cholesterol and it
produces a deep green color. The change is gradual because
when the reagents were added, the color became pink then
changed to blue-purple and finally to deep green. A water
molecule is removed from the cholesterol molecule when it is
reacted to conc. sulfuric acid. After the removal of the water
molecule, it is now oxidized to form 3,5-cholestadiene. The product
is then converted to a polymer containing a chromospheres which
results in the green color.
 
 h. Emulsifying Action
Test Solutions Reagents Added Result

2% albumin Cholesterol Turbidity and emulsion

Cholesterol – Lecithin Turbidity and

Emulsion

Emulsion is the mixture of two or more liquids in

which one is present as droplets, of microscopic or
ultramicroscopic size, distributed throughout the other.
Emulsions are formed from the component liquids either
spontaneously or, more often, by mechanical means,
such as agitation, provided that the liquids that are
mixed have no (or a very limited) mutual
solubility. Stable emulsions can be destroyed by
inactivating or destroying the emulsifying agent— e.g., by
adding appropriate third substances or also by freezing
or heating.
Questions
1. Why are fatty acids insoluble in
water?
Fatty acids are insoluble in water
because they are composed mostly
of hydrocarbon chains which are
insoluble in water. The only one
that is soluble in water is the
carboxyl group attached to it. The
longer the chain of the fatty acid
is, the more it gets insoluble in
water.
2. Explain why the cis-form is the
predominant configuration of
unsaturated fatty acids?
Unsaturated fats tend to have a
predominant configuration of cis-
form instead of trans since most
unsaturated fats are liquid at room
temperature, and the said
configuration causes the
unsaturated acid to be in liquid
state.
The double bond is, in the
normal cis configuration,
asymmetric and so forces a kink
bend into the carbon chain. As a
result the unsaturated fatty
acids are unable to pack so
closely together, or crystallize
as readily as straight-chain
saturated fatty acids.
3. Why is the acrolein test a
general test for fats?
It is because when a fat is heated strongly in
the presence of a dehydrating agent such as
KHSO4, the glycerol portion of the molecule
is dehydrated to form the unsaturated
aldehyde, acrolein (CH2=CH-CHO), which has
the peculiar odor of burnt grease. 

A sample is heated with potassium bisulfate,

and acrolein is released if the test is
positive. 

That's why Acrolein test is a test for the

presence of glycerin or fats. 
4. What type of rancidity occurs
in vegetable shortenings? How
can it be prevented?
The type of rancidity which occurs in
vegetable shortenings is autoxidation
which is oxidation requiring only oxygen.
It is a radical-chain process that converts
an R-H group to R-O-O-H group, the
hydroperoxide. The hydroperoxides are
unstable and, under biological conditions,
degrade to short-chain aldehydes and
carboxylic acids with unpleasant rancid
smells.
             
Antioxidants are often added to fat-
containing foods in order to retard the
development of rancidity due to
oxidation. Natural antioxidants include
flavonoids, polyphenols, ascorbic acid
and tocopherols. Synthetic antioxidants
include butylated hydroxyanisole,
butylated hydroxytoluene and
ethoxyquin.
Additionally, rancidification can be
decreased, but not completely
eliminated, by storing oils in a place with
little exposure to oxygen or free radicals,
low temperature, and away from light.
Light and heat warp the structure of fat,
and greatly accelerate its reaction with
oxygen.
5. Explain the
cleansing action
of detergents.
6. Write the structure
of the parent
compound of
cholesterol.
7. Explain the cooperative solvent effect of
lecithin and albumin.
Lecithin is an emulsifier that has a
variety of ingredients. One of its active
components, the lipids consists of long
chain polar lipids. Its emulsifying
properties results from the combination
of a hydrophilic and a hydrophobic group
which helps in the dispersion of oil into
aqueous solution or vice versa, creating
the emulsion. Albumins are water-soluble
proteins with massive polar molecules.
The two having the same effect because
both of them have polar molecules makes
emulsion easier to happen.
Conclusion
 Lipids are fat-like substances thus, they
constitute a large heterogenous group of
unrelated physiological and chemical
substances classified together which also
observes the rule of thumb “like disolves
like”. The carboxyl group (-COOH), a polar
end of the fatty acid contributes to the
polarity of the lipids. Lipids are nonpolar
because of the hydrocarbon chains, thus
making them insoluble in polar solvents like
water. The saturation and unsaturation can
also be distinguished through the bonds in
their hydrocarbon chains, which may be
classified as saturated, monosaturated,
disaturated and polysaturated.
Rancidification is also associated to lipids,
Rancidification is the chemical
decomposition of fats, oils and other lipids.
Rancidity is the state of being rancid,
having a rancid scent . It has two types,
one is Hydrolytic rancidity which occurs
when water breaks larger compounds into
smaller ones. And the other is Oxidatile
rancidity which the double bond of an
unsaturated fatty avid reacts chemically
with oxygen to result to two or more short
molecules. Saponification is a process that
yields glycerol and the salt of the fatty
acid, in short the alkaline hydrolysis of
fats. This involves the reaction of a base
which is potassium hydroxide.
Thank You and Goodbye! :*