LIPIDS another part.

Secondary
 A family of substances that are messengers, such as prostaglandins
insoluble in water, but soluble in and thromboxane, mediate the
nonpolar solvents and solvents of hormonal response.
low polarity.  Four (4) types of Lipids
 Immiscible in water (1) Simple Liquids – fats, oils, and
 It is a heterogeneous group of water waxes.
insoluble (hydrophobic) organic (2) Complex Lipids – phospholipids,
molecules that can be extracted sphingolipids, and glycolipids.
from tissues by nonpolar solvents. (3) Steroids – cholesterol, steroid
 It provides the hydrophobic barrier hormones
that permits partitioning of the (4) Prostaglandins, Leukotriene,
aqueous contents of cells and and Thromboxane
subcellular structures.
 It plays three (3) major roles in TERMS
human biochemistry (functions): o Polar – water dissolves on a
(1) They store energy within fat substance.
cells – energy stored in the form of o Nonpolar – equal sharing or
fats has much greater importance, it distribution of valence electrons,
produces more than twice as much pairs.
energy. o Hydrolysis - water has been
(2) They are parts of membranes removed, then a new product is
that separate components of formed.
aqueous solutions from each other o Fat – a mixture of triglycerides
– the body needs insoluble containing a high proportion of
compartments for the membranes long-chain, saturated fatty acids.
that separate compartments o Oil – a mixture of triglycerides
containing aqueous solutions, containing a high proportion of
whether they are cells or organelles long-chain, unsaturated fatty acids
within the cells. Lipids provide these or short chain, saturated fatty acids
membranes. Their water insolubility o Waxes – are mixtures of ethers and
derives from the fact that the polar esters derived from higher
groups they contain are much monobasic alcohols and higher fatty
smaller than their alkane-like acids.
(nonpolar) portions. These nonpolar o Phospholipids – are complex
portions provide the water- representative of phosphate-
repellent, or hydrophobic property. substituted esters of diverse organic
(3) They serve as chemical alcohols (glycerol, sphingosines, and
messengers – Primary messengers diols).
such as steroid hormones, deliver o Sphingolipids - containing the
signals from one part of the body to organic aliphatic amino alcohol
 sphingosine or a substance
structurally similar to it.
o Glycolipids – are complex lipids
containing a carbohydrate
component.
o Cholesterol – most abundant
steroid in the human body.
o Steroids – third major class of lipids.
o Prostaglandins, Thromboxanes,
and Leukotrienes – are derived
from arachidonic acid. They have a
wide variety of effects on body
chemistry. Among other things, they
can lower or raise blood pressure,
cause inflammation and blood
clotting, and induce labor. In
general, they mediate hormone
action.
o Prostraglandins – has 20 carbons,
causes pain during menstruation,
hormonal imbalance.
Solubility Test
 In the Solubility Test, it is the
preliminary test which detects the
presence of all lipids.
 This test detects the solubility of
lipids in various solvents to check
whether it is miscible or immiscible
in polar or non-polar solvents.
 It is based on the property of lipid to
dissolve in different solvents.
 Lipids are readily miscible in non-
polar solvents like chloroform,
partially soluble in a polar system
like ethanol and immiscible in a
polar solvent like water.
 For a positive result, lipids are
soluble in non-polar solvents.
 A non-polar solvent contains bond
atoms with similar electronegatives.
While for a negative result, lipids are
insoluble in a polar solvent.
 A polar solvent have large dipole
movements, they contain bonds
between atoms with different
electronegatives.
Unsaturation Test
 In the Test for Unsaturation, it is
used to detect the presence of
unsaturated fatty acids or the
amount of double bond in a liquid
sample.
 All the neutral fat contains
glycerides or fatty acids.
 The double bond found in the
structure of unsaturated fatty acids
which becomes saturated by either
taking up bromine or iodine.
 If the lipids are more unsaturated
fatty acids or more double bonds,
that means it will take more iodine.
 For a positive result, the outcome
will be a pink color that will
disappear by the addition of
unsaturated fatty acids. While for
the negative result, the outcome is
that the pink color will not
disappear.
 Saturated – breakage of double or
triple bond. All valence electrons
are used up.
 Unsaturated – Double bonds, not all
valence electrons are used. Attract
between 2 carbon atom. Molecule is
bulky, when it passes through our
vessels, it forms breakage. Sigma, pi
bond.
 Unsaturated can be turned into
saturated, in order to do this, there
must be a breakge of the pi bond,
 and will have to pass certain
reactions.
Acrolein Test
 In the Acrolein Test, it is used to
detect the presence of glycerol and
fats.
 This test is based on the
“Dehydration Reaction”, where the
water molecules removed from the
glycerol by the addition of reagent
potassium hydrogen sulphate.
 The reaction between glycerol and
potassium hydrogen sulphate
results in the formation of
“Acrolein” that is characterized
physically by the release of the
pungent smell.
Rancidity Test
 Rancidity is a term generally used to
denote a condition of unpleasant
odors and flavours in food resulting
from the deterioration in the fat or
oil portion of a food.
 In the Rancidity Test, in knowing
whether an oil is rancid, it is by the
development of unpleasant smells
in fats and oils
that are often accompanied by the
changes in their texture and
appearance
Saponification
 In the Saponification test, it is a test
based on the “Saponification
reaction”, where the triglycerides of
lipid react with an alkali NaOH
(Sodium Chloride) and produce soap
and glycerol in the presence of
ethanol.
 This reaction also refers to as
“Alkaline hydrolysis of ethers”
 It is the base-promoted of
hydrolysis of fats and oils producing
glycerol and mixture of fatty acid
salts called soap.
 For a positive result, a froth must
appear in the test tube.
 While for the negative result, there
is an absence of froth in the test
tube.
Properties of Soap
 For the Salting Out, it is used to
investigate the effect of a NaCl on
soap solubility.
 It is to get the soap out of the
solution by salting out, when added
sodium chloride (NaCl – Salt) to the
solution until saturation; separated
soap in the form of insoluble and
floats above the surface.
 The NaCl solution provides Na+ and
Cl- ions that bond to the polar water
molecules and help separate the
water from the soap. This process is
called salting out the soap.
 For Insoluble soaps, it is used to
investigate the effect of different
cations on soap solubility.
 Working calcium, magnesium, lead
or iron ions to the deposition of
soap and make it insoluble in water,
where some of these ions replace
the sodium or potassium ions are
present in the soap.
 Due to the hard water, it contain
significant quantities of Ca2+, Mg2+,
and some Fe3+ that react with the
charged ends of the soaps to form
insoluble salts of fatty acids.
  The insoluble salts of fatty acids
Mg2+ and that Ca2+ and Mg2+ form
with soap anions cause white
precipitate to form.
 According to Wikipedia, due to their
opposite polarity, water by itself
cannot penetrate grease or oil.
However, when grease or oil (non-
polar hydrocarbons) are mixed with
a soap-water solution, the soap
molecules work as a "bridge"
between polar water molecules and
non-polar oil molecules.
Soap molecules are amphipathic
and thus have both properties of
non-polar and polar at opposite
ends of the molecule.
The oil is a pure hydrocarbon so it is
non-polar.
 The non-polar hydrocarbon tail of
the soap dissolves into the oil.
That leaves the polar carboxylate
ion of the soap molecules are
sticking out of the oil droplets, the
surface of each oil droplet is
negatively charged. As a result, the
oil droplets repel each other and
remain suspended in solution (this is
called an emulsion) to be washed
away by a stream of water. The
outside of the droplet is also coated
with a layer of water molecules.
 This is also similar to a micelle which
works with the same principles- the
center of the micelle would contain
the oil.
Emulsification Test
 In the Emulsification Test, it is used
to detect the presence of lipids.
 Emulsification is the process which
stabilizes the water and oil
emulsion, by the help of emulsifying
agents.
 The lipid or oil in water appears on
the top of the water because of the
high surface tension of water which
gets together to form a separate
layer.
 The emulsifying agents emulsify the
lipid by which the lipid appears as
the tiny droplets suspended in the
solution.
 For a positive result, it gives a
permanent or stable emulsion of
lipid and water.
 While for the negative result, the oil
in water emulsion will form at the
top, due to the high surface tension
of water.
 
QUESTIONS
1. Why are fatty acids insoluble
in water?
- Fatty acids are insoluble in
water since there are more
hydrocarbons which are more
hydrophobic than the carboxyl
group which is soluble in
water. The longer the chain of
the fatty acid becomes, the
more soluble it gets.
2. Explain why the cis-form is the
predominant configuration of
unsaturated fatty acids?
- Cis-form configuration is
more predominant in
unsaturated fatty acid since
most of the fatty acids are in
 liquid form, and most of these hand-in-hand, they are able to
liquid form unsaturated fatty hold polar substances through
acids has this configuration. their hydrophilic molecules,
thus making the immiscibility
3. What type of rancidity occurs of the two substances positive.
in vegetable shortenings? How
can it be prevented?
- The type of rancidity that
occurs in vegetable shortenings
is the oxidation rancidity. In
this ‘oxidation rancidity’, the
oxygen molecules interact with
molecules of the oil which
causes damage or changes to
the substance. The easiest way
to prevent this from happening
is to to store these vegetable
shortenings in a dark, cool
place where it is less exposed
to oxygen.

4. Show the structure of the

parent compound of
cholesterol.

5. Explain the cooperative effect

of lecithin and albumin.
- Lecithin and albumin are
good emulsifiers because they
both have a non-polar and a
polar portion which helps
reduce the immiscibility of two
substances. When they work