Name: Ivan Joseph M.

Palo
Aug 3, 2015

Date performed:

Psalmer John Perez

Aug 10, 2015

Date submitted:

Carrey Lei I. Purificacion

Gerardo Ranieses III
Reinalynne Joyce M. Rosarda
Section: DVM 2-1

Laboratory Report
Experiment No. 4
Lipids

Abstract
The experiment entitled Lipids was performed to determine the solubility of
carbohydrates in different solvents. It was mixed with water, acetone and stearic
acid to determine whether which is the most effective solvent. We also extract an
amount of lipid in fried chicken to determine the percentage of lipid in food
samples.
Introduction
Lipids are molecules that contain hydrocarbons and make up the building
blocks of the structure and function of living cells. Examples of lipids include fats,
oils, waxes, certain vitamins, hormones and most of the non-protein membrane of
cells. Lipids are not soluble in water but soluble to organic solvents such as
chloroform and methanol. Lipids are molecules that can be extracted from plants
and animals. The primary role of lipids in the body is to provide energy for muscles
and body processes.

Methodology

In the solubility of fats, the students placed 5 drops of the sample in 3 (three)
different test tubes. In the first test tube, 5 mL of water was added, in the
second tube, 5 mL of acetone and in the last test tube, they put 5 mL of water to

which a pinch of soap is added. After that it was put it in a test tube rack and
observed what happened.

In the test for the degree of saturation of fatty acids, they add 5 mL of liquid lipids
in different test tubes and a control tube with 5 mL of water. To each test tube, the
halogen was slowly and carefully added dropwise, shaking the tube after each
addition. The halogen solution was added until it fail to decolorized.

In the last experiment, the extraction of lipids from food, the

solid food (20 g) was weigh accurately. The sample food was crushed
and crumbled into small pieces and later put in an Erlenmeyer flask.
And then the sample food in the Erlenmeyer flask was added 25 mL
of petroleum ether and swirled the flask for some minutes to dissolve
the lipids in the petroleum ether. While waiting on the lipids to
dissolve, they weigh a clean beaker and
recorded its weight. After that the
petroleum ether from the flask containing
the
sample was carefully decanted. And then the beaker
was
placed in a hot plate and let all the petroleum ether be
evaporated. After the petroleum ether evaporated, they
let the
beaker cooled and put it in an ice bath. When the
beaker
was cooled, the samples mass was recorded.

Data

Solubility of Fats

Sample Lipid

Water

Acetone

Water with
Stearic Acid

Sesame oil

Insoluble

Insoluble

Insoluble

Pork oil

insoluble

Insoluble

Insoluble

Canola

Insoluble

Insoluble

insoluble

Corn

Insoluble

insoluble

Insoluble

Butter

insoluble

insoluble

Insoluble

Chicken

Insoluble

Insoluble

Insoluble

Vegetable

Insoluble

insoluble

insoluble

Linseed

Insoluble

Insoluble

Insoluble

Palm

Insoluble

Insoluble

Insoluble

Margarine

insoluble

insoluble

Insoluble

Test for the Degree of Saturation

Saturated or
Unsaturated

Sample Lipid

Number of
Drops

Color after
adding I2

Sesame oil

Red

Unsaturated

Linseed

Red

Unsaturated

Butter

Red

Saturated

Vegetable

Red

Unsaturated

Palm

Red

Unsaturated

Chicken

Red

Saturated

Pork

Red

Saturated

Corn

Red

Unsaturated

Canola

Red

Unsaturated

Margarine

Red

Saturated

Mass of Beaker

Mass of Lipid
Extracted

Extraction Of lipids
Food Sample: Chicken Joy from Jollibee

Mass of Food
Sample

Mass of Lipid
and Beaker

20 g

153.5 g

Weight Percent of lipid in food:

152.5 g

1.3 g