BSN1 A23- GROUP FOUR

TASK COMPLETED BY EACH MEMBER: (For both carbohydrates and lipids experiment)

Name of Groupmate Task Completed

1.
2.
3.
4.
5.
6.
7.

8.
9.
10.

I. SOLUBILITY PROPERTY OF ANIMAL OIL and PLANT OIL in DIFFERENT SOLVENTS and
SOLUTIONS. (Josue & Ocenar, PhD, 2014)

OBSERVATIONS and RESULTS

VISUAL OBSERVATION OF SOLUBILITY

Test tube #1: distilled water + animal oil

Test tube #2: distilled water + plant oil

Test tube #3: acetone + animal oil

Test tube #4: acetone + plant oil

Test tube #5: ethanol + animal oil

Test tube #6: ethanol + animal oil

 Test tube #7: diluted HCI + animal oil

Test tube #8: diluted HCI + plant oil

Note: You may use the suggested terms for approximate solubility. However, in a normal observation, the term
soluble, slightly soluble and insoluble may be practically used.

TERMS Parts of solvent required for one part of

solute
Very soluble Less than 1 part
Freely soluble 1 to 10 parts
Soluble 10 to 30 parts
Sparingly soluble 30 to 100 parts
Slightly soluble 100 to 1000 parts
Very Slightly soluble 1000 parts to 10,000 parts
Practically insoluble or insoluble More than 10,000 parts

DOCUMENTATION: photos of the experiment (in order of the procedure, if possible) and results
with captions based on the observations.
Your DISCUSSION here! (include citation from your references to support claim)
-
Your CONCLUSION here! (What can you conclude in your experiment?)
-
POST LABORATORY QUESTIONS:
1. What is animal oil/fat used for?
 Animal fats are usually consumed as semi-solid in the form of milk (milk), butter
(butter), lard (lard fat), schmaltz, dripping (dipping fat), or more often as fillers in
factory-made meat, pet foods and fast food products. There are two types of
animal fats: edible and inedible. Not all types of animal fats are edible. This is
because not all types of edible fats are used for human consumption. Certain
qualities are required for feed, pet food, or in the oleo chemical sector.

2. Why are animal fat not used in cooking?

 Experts in nutrition and animal science have warned against using animal fats as
a safer alternative to vegetable oils (Okeh, 2022) since fats are more prone to
health risk. Reusing used oil can be the reason of heart attack. Saturated fats and
oils have a long-standing, though perhaps unsubstantiated, association with
cardiovascular disease. It is said to be healthier to avoid saturated fats.
3. What is the difference between fats and oils?
 Many people confuse fats and oils, but they are actually the same substance.
They have the same chemical structure and properties. The only difference is
that fats are solid at room temperature, while oil are still liquid at room
temperature.
4. What are essential fatty acids? Give examples.
 These polyunsaturated fatty acids are known as essential fatty acids (EFA), and
they can be found in a variety of plant and animal foods, including salmon,
vegetable oils, certain nuts, and seeds.(PUFA) are essential for health but cannot
be produced by the body, so they must be obtained through food. These
includes:

 Linoleic acid (LA)- a nutrient that is vital (indispensable) that has double
bonds at its ninth and twelfth carbons from the carbonyl functional
group.
 Omega-6 fatty acid- Omega-6 fatty acids support the reproductive
system, preserve bone health, promote the growth of skin and hair, and
control metabolism
 Alpha-linolenic acid (ALA)- Many seeds and oils, such as flaxseed,
walnuts, chia, hemp, and many pop ular vegetable oils, contain ALA.
 Omega-3 fatty acid- Omega-3s are nutrients that you can obtain through
food or supplements and that support the growth and upkeep of a
 healthy body. They are essential to the composition of each cell wall you
possess.

5. What is the implication of inadequate essential fatty acids in a person’s diet?

 It is said that the implication of inadequate EFA can lead to dry scaly rash,
decreased growth in infants and children, increased susceptibility to infection,
and poor wound healing.

6. Explain the health risk and benefits pf saturated, monounsaturated, polyunsaturated

fatty acids and trans fat.

 Saturated
(Benefits)
It forms the basis of your cell membranes and has been shown to improve
HDL cholesterol levels, reduce stroke risk, improve brain health and resist
high-temperature cooking. Coconut products, including unsweetened
coconut flakes and coconut are just some examples of highly nutritious foods
concentrated in saturated fat that may positively affect health.

(Health risk)
Eating foods high in saturated fats in combination with a high- carbohydrate
diet has been shown to indirectly increase the risk of heart disease. Saturated
fats are a type of dietary fat and are one of the most unhealthy fats. They are
usually solid at room-temperature. Saturated fats can cause weight gain. High-fat
foods like pizza, breads and fried foods are high in saturated fat.

 MONOUNSATURATED FATS
(Benefits)
Monounsaturated fat helps to reduce the amount of bad cholesterol in your
blood, which can reduce your chances of developing heart disease and strokes. It
also provides essential nutrients for the growth and maintenance of your body’s
cells. They can also help you lose weight, reduce your risk of developing heart
disease, and reduce inflammation.
 (Health Risk)
Consuming high amounts of monounsaturated fat (MUFAs) in your diet has
been linked to an increased risk of gallstone disease. Unlike oleic acid,
uncommon MUFAs have been linked to a higher risk of heart disease.

 POLYUNSATURATED FATS
(Benefits)
Polyunsaturated fats, or PUFAs, play an important role in nerve function and
blood clotting. PUFAs are essential for brain health, muscle strength,
and blood vessel health. The body needs PUFAs to function, but it cannot
produce them on its own.
(Health Risk)
In addition to sugars, polyunsaturated fats play a role in the development
or exacerbation of a variety of diseases, including cancer, inflammatory
disorders, asthma, and type 2 diabetes. They also contribute to
atherosclerosis and endothelial disorders

 TRANS FAT
(Benefits)
Trans fat boosts the immune system, reduces body fat, and slows or
prevents tumor growth in various types of cancer

SKILL BUILDING ACTIVITIES: Freaky Fats

INSTRUCTIONS: Fill in the blank spaces with the appropriate terms to complete the
sentences. Solve the hidden message by entering the boxed letters in the spaces at the
bottom of the page.

1. L
2. L
3. L
4. L
5. L
6. L
7. L
8. L
9. L
10. L
 II. SOAP and SAPONIFICATION

Task 1: Schematic diagram in making soap

Task 2: Answers for the research questions

1. What is soap?

2. Explain saponification in your own understanding.

3. By real observation, red litmus paper will turn blue and blue litmus paper, what do
you think it implies?

4. Why is it advised to add common salt while preparing the soap? What is salting
out?

5. Aside from soap, what else is the by-product of saponification?

6. What is an acrolein test?

7. If the product of saponification is subjected to a test for unsaturation, what does

high iodine value indicate in relation to the degree of unsaturation of the lipid?

III. QUALITATIVE TEST FOR BRAIN LIPIDS

Task for students:
Considering that you have isolated a brain lipid from an animal source like fish or calf, with the following
test (that you will be conducting in the laboratory next semester), what positive test results will be
expected and what principle when characterizing extracted lipids is involved? Tabulate your answer and
be ready for a short assessment.

TEST PRINCIPLES and RESULT

1. SALKOWSKI’S TEST

2. LIBERMANN-
BURCHARD TEST

3. MOLISCH TEST
4. KRAUT’S TEST

5. NINHYDRIN TEST

6. ACROLEIN TEST