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Lipids

This document discusses lipids and provides qualitative tests to identify them. It defines lipids, their importance, classification, and associated disorders. Key properties of fatty acids and triacylglycerols are outlined. Phospholipids and cholesterol are described along with their functions. Three qualitative tests - solubility, translucent spot, and Acrolein - are used to detect the presence of lipids in samples. Huble's test identifies saturated versus unsaturated lipids based on color change.

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139 views5 pages

Lipids

This document discusses lipids and provides qualitative tests to identify them. It defines lipids, their importance, classification, and associated disorders. Key properties of fatty acids and triacylglycerols are outlined. Phospholipids and cholesterol are described along with their functions. Three qualitative tests - solubility, translucent spot, and Acrolein - are used to detect the presence of lipids in samples. Huble's test identifies saturated versus unsaturated lipids based on color change.

Uploaded by

maggan donna
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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DATE: BLOCK:

GROUP NUMBER BIO 024 LABORATORY


PHINMA UNIVERSITY OF PANGASINAN
COLLEGE OF ALLIED HEALTH SCIENCES
DEPARTMENT OF NURSING

ACTIVITY NO. 11 - LIPIDS

I. DISCUSSION:
Lipids (Importance and Characteristic of Lipids & Classification) In of
Lipids
Disorders Associated with Lipids and Lipoproteins
Fatty Acids (Classification, Physical Properties, & Chemical Reactions)
Triacylglycerol (Classification and Nomenclature & Physical and
ChemicalProperties)
Phospholipids
Cholesterol
Qualitative Tests for Lipids

II. QUESTION:

1. What are the general characteristics of Lipids?


-They are insoluble in water but soluble in one or more solvents of low polarity
-They are esters of fatty acids
-They are utilized by living organisms

2. What is the importance of Lipids?


-As a source of energy
-As essential component of cellular structure especially cell membranes

3. Give examples of disorders associated with Lipids and Lipoproteins.


-Lipid metabolism disorders, such as Gaucher disease and Tay-Sachs disease, involve
lipids. Lipids are fats or fat-like substances. They include oils, fatty acids, waxes, and
cholesterol. If you have one of these disorders, you may not have enough enzymes to
break down lipids. Or the enzymes may not work properly and your body can't convert
the fats into energy. They cause a harmful amount of lipids to build up in your body.
Over time, that can damage your cells and tissues, especially in the brain, peripheral
nervous system, liver, spleen, and bone marrow. Many of these disorders can be very
serious, or sometimes even fatal.

4. Identify the properties of Fatty acids and Triacylglycerol.


-PHYSICAL PROPERTIES OF FATTY ACIDS (SATURATED FATTY ACIDS)
*As the number of carbon atoms increases, the melting point becomes higher
*As the melting point increase with the number of carbon atoms, the fatty acid becomes
more solid at room temperature
*Short chain fatty acids are volatile fatty acids

-PHYSICAL PROPERTIES OF FATTY ACIDS (UNSATURATED FATTY ACIDS)


*Unsaturated fatty acids are unstable and reactive due to the presence of the double
bonds in their molecules
*The fatty acids become more soluble in solvents of low polarity
*The melting point decreases
*The fatty acids become liquid at room temperature
*The boiling point becomes lower

PHYSICAL PROPERTIES OF TRIACYLGLYCEROL


* Triacylglycerols are simple lipids synthesized by esterification of glycerol with three
molecules fatty acids. It is the storage form of fat, stored in adipose tissue. They are
hydrolyzed in the gut by lipases to free fatty acids and monoglycerides.
*They are non polar, hydrophobic, insoluble in water and soluble in organic solvents
*Specific gravity is less than water. Therefore fats and oil float in water
*They serve as solvents for other fats. Example: Fat soluble vitamins A, D, E, K
*The saturated fatty acids have higher melting points than unsaturated fatty acids of
corresponding length
*Short chain fatty acids and unsaturated fatty acids results in fats with low melting point
and liquid at room temperature and are termed oils
*Long chain fatty acids produces triglycerides which are semisolid at room temperature
since they possess high melting points.
5. What are the functions of Phospholipids and Cholesterol?
-It participates in cellular metabolism and blood coagulation
-They are also important substrate for a number lipoprotein metabolizing enzymes

III. QUALITATIVE TESTS FOR LIPIDS

A. SOLUBILITY TEST

RESULT:
SOLVENT TUBE 1 (Clarified butter) TUBE 2 (Vegetable oil) TUBE 3 (Linseed oil)

Water INSOLUBLE INSOLUBLE INSOLUBLE

Ethanol SOLUBLE SOLUBLE SOLUBLE

Chloroform SOLUBLE SOLUBLE SOLUBLE

CONCLUSION:
-The preliminary test that detects the presence of all lipids. Solubility test detects
lipid solubility in various solvents to check wheather it is miscible or immiscible in
polar or non polar solvents

B. TRANSLUCENT SPOT TEST

RESULT:
SAMPLE RESULT

Clarified butter TRANSLUCENT

Vegetable oil TRANSLUCENT

Linseed oil TRANSLUCENT

CONCLUSION:
A translucent spot test is also preliminary test for the lipids, which is
characterized by a translucent and greasy spot. The lipids will form a greasy or
translucent spot due to their greasy texture, and penetrate the filter paper

C. ACROLEIN TEST

RESULT:
SAMPLE RESULT

Clarified butter A pungent irritating odor of acrolein produced

Vegetable oil A pungent irritating odor of acrolein produced

Linseed oil A pungent irritating odor of acrolein produced

CONCLUSION: Acrolein test is used to detect the presence of glycerol or fat. The
glycerol portion of the molecule is dehydrated to form an unsaturated aldehyde,
acrolein that has a pungent irritating odor

C. HUBLE’S TEST

RESULT:
SAMPLE RESULT

Cotton seed oil The violet color persists indicating that the
given fat or oil is saturated

Linseed oil The color fades indicating that the given fat or
ol is unsaturated
CONCLUSION: Huble’s reagent reacts with an alcoholic solution of iodine that
contains some mercuric chloride. During the reaction, the violet color of iodine fades
away if the oil or fat is unsaturated. If the oil or fat is saturated, the violet color of iodine
does not fade away

REFERENCES:

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