• Commonly called fats and oils

• Contains carbon, hydrogen,

and oxygen
• Insoluble in water but soluble
in organic solvent
• Includes fats, oils, waxes,
sterols, and triglycerides
• Oily to touch
 4

❑ Grease – spot test

❑ Solubility
❑ Emulsification
 5

Lipids derived from glycerol and

sphingosine produce translucent spots
on a fabric provided the lipid is in
liquid form.
However, semi-solid lipids must be
mildly heated before testing due to its
high degree of saturation.
 6

- Amount of carbon, hydrogen,

nitrogen, phosphorous, and oxygen and
its structural position.
 7

Lipids that contain high hydrocarbon

are relatively non polar and are
insoluble in water.
The pH of the solvent affects the ionic
character of lipids.
 “ 9

○ To identify lipids based on their physical

properties
 “ 11

Spatula Test Tube Holder Aspirator Pipette

Test Tube Brush Dropper Graduated Cylinder Filter Paper

 “ 12

Test Tube Rack 12 Test Tubes Stirring Rod 9 Test Tube Stopper
 “ 14

Ethyl Alcohol Corn Oil Linseed Oil Lemon Oil

Acetone Distilled water Cooking Oil Ether

 “ 15

Lecithin Dilute HCl Oleic Acid Cottonseed Oil

Coconut Oil Cholesterol Dilute NaOH

 “ 17

a. Firstly, Dissolve 0.1 Gram lecithun in 1 ml ether in a test tube.

 “ 18

In another test tube, dissolve 0.1 gram

cholesterol in 1 ml of acetone.
 “ 19

Drop of cooking oil Drop of water Drop of lecithin Drop of Drop of acetone.
solution cholesterol

Let the filter paper to dry and Observe the formation of translucent spots on
the mark where the sample is located.
 “ 20

In test tube 1 place In the tube 2, place 1 In the tube 3, place 1 In the tube 4, place 1
1 ml of ether; ml of ethyl alcohol ml of acetone ml of distilled water
 “ 21

In the tube 5, place 1 In the tube 6, place 1 Add 10 drops of

ml of hydrochloric ml of dilute NaOH lemon oil in each test
acid tube

Repeat the procedure using 10 drops each of oleic acid, cottonseed oil,
corn oil, linseed oil and coconut oil instead of lemon oil.
 “ 22

Add 6 ml of distilled water to 0.1 g lecithin in In test tube 2, mix 1 ml of coconut oil and 5 ml
the first test tube to prepare lecithin of distilled water.
suspension.
 “
In test tube 3, place 1 ml of coconut oil, 5 ml distilled water and 3 ml
of the lecithin suspension prepared in the previous procedure.

Stopper test tube 2 and 3. Shake it thoroughly.

 25

Grease – Spot Test

Sample substance Observation

Cooking oil Formation of translucent spot

Water No translucent spot

Lecithin solution Formation of translucent spot

Cholesterol solution No translucent spot

Acetone No translucent spot

26
 Solubility Test
Solvent Lemon oil Oleic oil Cottonseed Corn oil Linseed oil Coconut
oil oil
Ether Miscible Miscible Miscible Miscible Miscible Miscible

Ethyl Slightly Miscible Immiscible Immiscible Immiscible Immiscible

Alcohol miscible
Acetone Miscible Miscible Slightly Slightly Slightly Slightly
miscible miscible miscible miscible
Distilled Immiscible Immiscible Immiscible Immiscible Immiscible Immiscible
Water
Dil. HCl Immiscible Immiscible Immiscible Immiscible Immiscible Immiscible

Dil. NaOH Slightly Immiscible Immiscible Immiscible Immiscible Immiscible

miscible
28
29
 Emulsification

Test Tube Observation

Coconut oil and distilled water Immiscible

Coconut oil, distilled water, and Miscible because of the emulsifying

lecithin agent
31
1.) How would you classify the solvents used in
the solubility tests? Classify each as polar or non-
polar?
Polar Solvents Non – Polar Solvents

Ethyl Alcohol Ether

Acetone

Distilled Water

Dilute HCl

Dilute NaOH
 2.) Describe the result when lecithin suspension
34

was added to the mixture of coconut oil and distilled

water. What structural feature of lecithin molecule
is responsible for the result?

Lecithin is one of the most often used as amphoteric emulsifies. When lecithin
was added to the mixture of coconut oil and water, the two liquids became
miscible with one another, even though one is polar and the other is non-polar
(they’re supposed to be immiscible). Lecithin has the stable formation of oil in
water and water in oil emulsions by reducing the interfacial surface tension
between immiscible liquids. Lecithin is also amphiphilic- they attract both water
and fatty substance (and so are both hydrophilic and lipophilic). This structural
feature of lecithin is responsible for the mixing of coconut oil and distilled water.
 “
The objective of the experiment is to successfully identify lipids
36
based on their physical properties with the samples we have and through
three different tests which are the Grease – Spot Test, Solubility Test and
Emulsification Test.
For the Grease – Spot Test, cooking oil and lecithin solutions formed
a translucent spot therefore, it can be labelled as lipids. Cholesterol is a lipid
but it does not have fatty acids and glycerol – and this is the primary reason
why it did not formed a translucent spot.
For solubility test, all the lipids dissolved in non-polar solvent but
not in polar solvent and for emulsification test, the lecithin was used as an
emulsifying agent to mixed coconut oil and distilled water.
At the end of the experiment, we have recognized that there are
different properties of lipids that can be used to tell apart it from any other
biochemical substances.
 Concepts
Insoluble - incapable of Glycerol - also
being dissolved in a liquid called glycerine or glycerin, is a
and especially water. simple polyol compound. It is a
colorless,
Translucent - permitting
odorless, viscous liquid that is
light to pass through but sweet-tasting and non-toxic.
diffusing it so that persons, The glycerol backbone is found
objects, etc., on the opposite in those lipids known
side are not clearly visible. as glycerides.
 39
Saturation - the degree or Emulsifying Agent - a compound or
extent to which something is substance that acts as a stabilizer for
dissolved or absorbed compared
emulsions, preventing liquids that
with the maximum possible,
ordinarily don't mix from separating.
usually expressed as a
percentage.
Immiscible - the property where two
Emulsification - is defined as a substances are not capable of
process of dispersing one liquid combining to form
(containing the bioactive compounds) in a a homogeneous mixture.
second immiscible liquid, by applying
electrostatic, or hydrophobic, or hydrogen Solubility - chemical property referring
to the ability for a given substance, the
bonding interactions between the
solute, to dissolve in a solvent.
bioactive compounds and an
encapsulating material
 40

Values Time
Hard work management

Understanding

Accuracy Honesty
Food Industry: “
Fats and oils are very important raw materials and functional ingredients
for several food products such as confectionery, bakery, ice creams,
42

emulsions, and sauces, shortenings, margarines, and other specially

tailored products.
Fats and oils are important ingredients in a variety of foods. They confer
desirable characteristics on several foods, contribute to tenderness to
shortened cake, and by aerating batter, fats aid in establishing texture in
cakes; they also add flavor to foods and influence the order in which
components of flavor are released when foods are eaten, besides
having a lubricating effect and producing a sensation of moistness in the
mouth. They are a medium for transferring heat to foods
Medicine:
“ 43

Functional lipids such as omega-3 and omega-6 fatty

acids, conjugated linoleic acids, medium chain
triglycerides, and phytosterols have many beneficial
effects on human health such as in obesity, bone health,
and in treating and managing depression, blood
pressure, cardiovascular health, etc.