Colegio de San Juan de Letran

College of Business Administration and Accountancy

Nutrition and Dietetics Area
Experiment 2
Ethanol Emulsion Test
Objectives: At the end of this experiment, the students will be able to:
1. Determine which food items form a white cloud emulsion
2. Determine which food items contain lipids
Introduction: Lipids are one of the most important components of natural
foods and many synthetic compounds and emulsions. They are
organic compounds found in living organisms that are insoluble in
water but soluble in nonpolar organic solvents. Like carbohydrates, it
contains carbon, hydrogen, and oxygen but in different proportions
and structural arrangements.
At least 8% of the human body is composed of these
compounds. Lipids can be classified according to its specific
biochemical function in the body. Primarily there are five types:
energy-storage lipids like triacylglycerols; membrane lipids like
phospholipids, sphingolipids, and cholesterol; emulsification lipids
like bile acids; messenger lipids like steroid hormones and
eicosanoids; protective-coating lipids like biological waxes.
One of the food tests performed to check the presence of
lipids in a substance is the Ethanol Emulsion Test. Other lipid tests
include the Grease Spot Test and the Sudan Stain Test.
Attire: Lab gown / Apron
Gloves
Laboratory goggles
Mask
Materials: 70% Ethyl Alcohol
Distilled Water
Vegetable oil (Coconut / Palm / Canola / Soybean / Corn)
White sugar
Cornstarch
Disposable Cups (Clear) / Drinking Glasses (Clear)
Pen and Paper for labelling
Procedure: 1. Prepare the materials needed for the experiment:
a. Vegetable oil preparation
- Add a few drops of vegetable oil to your disposable
cup / glass container
b. White sugar
- Mix 1 tsp of sugar with 100 ml of water until dissolved
- Add a few drops of this sugar solution to your cup /
container
c. Cornstarch
- Mix 1/4 tsp of cornstarch with 500 ml of water until
dissolved
- Add a few drops of this cornstarch solution to your
1
 Colegio de San Juan de Letran
College of Business Administration and Accountancy
Nutrition and Dietetics Area
cup / container
2. Add 2 ml (40 drops for droppers OR ½ tsp for measuring
spoons) of ethyl alcohol to each of the container with
vegetable oil, sugar solution and cornstarch solution.
3. Mix the different solutions thoroughly.
4. Add 2 ml of distilled water to the solution.
5. Record and observe the changes

Warning: Food items mixed with the ethanol solution is NOT edible.
Items used in the experiment must be properly disposed afterwards.
Post- 1. What were the changes observed for each solution?
Laboratory 2. Which of the food items formed a layer of cloudy white
Guide suspension?
Questions 3. Why do lipid-containing food products form a cloudy
suspension when mixed with ethanol and water?
4. What are the biomolecules present in food items that did not
form the white suspension?
Assessment Laboratory report
tool:
Font type and size: Times New Roman, 12
Spacing: 1.5

Contents:
Cover page (with Letran logos)
Introduction
Materials and Methods (with pictures)
Results (with pictures)
Discussion
Conclusion
References
Deadline: September 4, 2021, Saturday