NAME: BATAC, JOSHUA KYLE C.

BLOCK: 16
DATE: BIO 024 LABORATORY

PHINMA UNIVERSITY OF PANGASINAN

COLLEGE OF ALLIED HEALTH SCIENCES
DEPARTMENT OF NURSING
ACTIVITY NO. 11 - LIPIDS

I. DISCUSSION:
Lipids (Importance and Characteristic of Lipids & Classification) In of Lipids
Disorders Associated with Lipids and Lipoproteins
Fatty Acids (Classification, Physical Properties, & Chemical Reactions)
Triacylglycerol (Classification and Nomenclature & Physical and ChemicalProperties)
Phospholipids
Cholesterol
Qualitative Tests for Lipids

II. QUESTION (2points each):

1. What are the general characteristics of Lipids?

Are a remarkably diverse class of fat-soluble, water-insoluble (hydrophobic) molecules that
function as hormone precursors, hormone sources, and energy-storing agents. Triglycerides
(neutral fats), phospholipids, steroids, and eicosanoids are the four primary categories of
lipids. They are the only class of biological macromolecules that are not polymers because
they are not produced from repeating monomers.

2. What is the importance of Lipids?

Because they supply energy, essential fatty acids, and fat-soluble vitamins—which are often
linked to fats—they are vital for a diet. They also improve the taste, palatability, and satiety of
the diet.

3. Give examples of disorders associated with Lipids and Lipoproteins.

Disorders pertaining to the metabolism of lipids and lipoproteins are frequently linked to
obesity, the metabolic syndrome, and diabetes.
4. Identify the properties of Fatty acids and Triacylglycerol.
They are soluble in organic solvents but insoluble in water, hydrophobic, and non-polar.
Compared to water, it has a lower specific gravity. This is why fats and oils float on water.
Saturated fatty acids have higher melting points than unsaturated fatty acids of the same
length.

5. What are the functions of Phospholipids and Cholesterol?

By stopping the buildup of fat in the liver, phospholipids are beneficial. It is essential to the
movement and elimination of cholesterol from cells. Through the interaction of proteins, it
creates the structural elements of the cell membrane.

III. QUALITATIVE TESTS FOR LIPIDS

A. SOLUBILITY TEST

RESULT (1 point each cell):

SOLVENT TUBE 1 (Clarified butter) TUBE 2 (Vegetable oil) TUBE 3 (Linseed oil)

Water The clarified butter The vegetable oil The linseed oil didn’t
didn’t mix with water didn’t mix with water mix with water and it
and it went to the top. and it went to the top went to the top.

Ethanol The mixture turned clear Vegetable oil turned It turned clear when
after the clarified butter clear after being mixed ethanol was added to
was combined with with ethanol and linseed oil and heated
ethanol and heated in a heated in a Bunsen in a bunsen burner.
Bunsen burner. burner.

Chloroform After mixing chloroform Chloroform was added Chloroform was

to clarified butter, the to vegetable oil, and added to linseed oil,
solution became clear. the mixture turned and the mixture
clear. turned clear.
 CONCLUSION (2 points): As a result, it is evident from testing the solubility of lipids that
they are soluble in organic solvents such as ethanol or alcohol as well as chloroform but
insoluble in water.

B. TRANSLUCENT SPOT TEST

RESULT (1 point each cell):

SAMPLE RESULT

Clarified butter Formation of transluclent spot

Vegetable oil Formation of translucent spot

Linseed oil Formation of translucent spot

CONCLUSION (2 points): Both its boiling point and refractive index are high.

C. ACROLEIN TEST

RESULT (1 point each cell):

SAMPLE RESULT

Clarified butter Pungent, irritating smell

Vegetable oil Pungent, irritating smell

Linseed oil Pungent, irritating smell

CONCLUSION (2 points): The smell is from burning glycerol.

D. HUBLE’S TEST
RESULT (1 point each cell):
SAMPLE RESULT

Cotton seed oil Color violet precipitate does not fade

Linseed oil Color violet precipitate does not fade

CONCLUSION (2 points): Compared to linseed oil, less unsaturated

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