SOLUBILITY TEST

OBSERVATION
DISTILLED WATER WITH Insoluble, oil on top
COTTONSEED OIL

ETHANOL WITH Soluble, clear appearance

COTTONSEED OIL

ETHER WITH Soluble, clear appearance

COTTONSEED OIL

BENZENE WITH Soluble, clear appearance

COTTONSEED OIL

CHLOROFORM WITH Soluble, clear appearance

COTTONSEED OIL

5% SODIUM HYDROXIDE Insoluble, formation of bubbles on top

WITH COTTONSEED OIL

RANCIDITY TEST
OBSERVATION
PHENOLPHTHALEIN METHYL ORANGE pH
FRESH COCONUT OIL No reaction Orange color, no Slightly acidic, pH 4
reaction
RANCID COCONUT OIL No reaction Orange color, no Slightly acidic, pH 5
reaction
ANSWERS TO QUESTIONS FOR RESEARCH
1. The main difference between fats and oils is that fats are composed of high amounts of
saturated fatty acids which will take a solid form at room temperature whereas oils are
composed of mainly unsaturated fatty acids which will take a liquid form at room
temperature.
2. Oxidation rancidity is one of the major reasons that cause oils and fats to rancid. During
the process, oxygen molecules interact with the structure of the oil and damage its
natural structure in a way that can change its odor, its taste, and its safety for
consumption. Fat is oxidized and decomposes into compounds with shorter carbon
chains such as fatty acids, aldehydes, and ketones all of which are volatile and
contribute to the unpleasant odor of rancid fats. Oxidative rancidity leads to the
formation of both unpalatable and toxic compounds. The best method used to prevent
food item from rancidity is the addition of antioxidants. Antioxidants are added to fat-
containing foods in order to retard the development of rancidity due to oxidation.
Another method for preventing rancidity of food is the proper storage, keeping away
from the action of oxygen. 
3. In our bodies, cholesterol serves three main purposes: It aids in the production of sex
hormones, It’s a building block for human tissues. and it assists in bile production in the
liver. reducing serum cholesterol focuses on eating foods that are low in cholesterol and
saturated fats, getting regular exercise, and managing your weight are
all associated with lower cholesterol levels and lower risks of cardiovascular disease.
4. Measuring your LDL (“bad” cholesterol), HDL (“good” cholesterol), and triglycerides will
give you a number called your total blood cholesterol, or serum cholesterol. Your serum
cholesterol levels can help your doctor figure out your risk for developing heart
disease in the next 10 years and can help you stay in control of your health.
References:
https://pdfcoffee.com/lab-report-for-lipids-pdf-free.html

https://www.researchgate.net/post/What_are_the_different_between_Fats_and_oils

https://www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-
introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100

https://www.healthline.com/health/high-cholesterol/why-is-cholesterol-needed#5-Things-You-Didnt-
Know-About-Cholesterol

https://www.healthline.com/health/serum-cholesterol