Chem 103 - Lipids

ILOILO DOCTORS’ COLLEGE
West Avenue, Molo, Iloilo City

5000 Philippines
CHEM 103
Laboratory Exercises
( A Compilation)
Name:EVIOTA, KATE NICOLE ANIPAN Score: _______________________
Course/ section: DDM 2-C Instructor: MARY ANN B. BENLIRO

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Laboratory Experiment # 4
DETECTING LIPIDS IN FOODS
Objectives:
At the end of this activity, students may able to:
1. Determine the lipids presence in enumerated foods;
2. Considered tests to detect the presence of lipids and
3. Comparative analysis of lipids
Materials:
Water Alcoh Peanut String Milk Chocolate Cheese Mayonnaise Pork Chicken skin
ol butter beans powder powder spread skin
Coffee Oil Test Water

creamer tube glass
Procedures:
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Translucent Spot Test:
1. Take the sample to be tested, press a little in the folds of the bond paper.
2. On folding, if there is the appearance of a greasy spot indicates the presence of oils or fats.
Solubility Test
1. Take three test tubes which contain -ml of given sample solution to be tested.
2. Add water to the first test tube and observe the solution.
3. To the second test tube, add alcohol.
4. To the third test tube add chloroform.
5. Observe the change in solubility of the given sample.
6. If it is soluble in water then fat is absent, if it is sparingly soluble in ethanol then fat is present and
same for chloroform.
Emulsion Test:
Liquid sample
1. Add a few drops of the liquid food sample to a dry test tube.
2. Add ethanol and shake it thoroughly
3. Add deionized water.
Solid sample
1. Crush the food sample and place in a dry test tube.
2. Add ethanol above the level of the sample and shake thoroughly.
3. Allow the solid to settle (about 1-5 sec) to allow the lipid to be extracted.
4. Decant the ethanol into another test tube.
5. Add deionized water to the second test tube
Result and Discussions

Carbon, hydrogen, and oxygen make up the complex molecules known as lipids. Since they comprise
hydrocarbon chains, the majority of lipids in nature—found in both plants and animals—are nonpolar and
hydrophobic. Lipids are soluble in fat or organic solvents but insoluble in water (ether, chloroform,
benzene, acetone). Fats, oils, waxes, and other similar substances are also lipids. Since lipids may be
broken down to provide significant amounts of energy, one of their primary biological purposes is the
storage of energy. The structural elements of cell membranes and a number of the body's messengers and
signaling molecules are also formed by lipids. It is very important since lipids serve as the body's energy
reserve, regulate hormones, deliver fat-soluble nutrients, protect vital organs, and convey nerve
impulses.Carbon, hydrogen, and oxygen make up the complex molecules known as lipids. Since they
comprise hydrocarbon chains, the majority of lipids in nature—found in both plants and animals—are
nonpolar and hydrophobic. Lipids are soluble in fat or organic solvents but insoluble in water (ether,
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chloroform, benzene, acetone). Fats, oils, waxes, and other similar substances are also lipids. Since lipids
may be broken down to provide significant amounts of energy, one of their primary biological purposes is
the storage of energy. The structural elements of cell membranes and a number of the body's messengers
and signaling molecules are also formed by lipids. It is very important since lipids serve as the body's
energy reserve, regulate hormones, deliver fat-soluble nutrients, protect vital organs, and convey nerve
impulses.
A. Translucent Spot Test
Sample Drying Time, sec Light Diffractions Time, sec Observations
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1. Peanut butter As we wait for the
sample (peanut
(nuts) butter) to dry, we
notice the
appearance of a
translucent spot and
it confirms the
presence of fats in
the given sample.
Especially, after 20
minutes as we
5 seconds 5 minutes
2. String Beans After waiting for the
beans to dry, we
noticed that there's
a brown spots was
left after the beans
dry. And there is no
presence of
translucent spot in
1 min 15 mins
this experiment
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3. Mayonnaise After waiting for the
mayonnaise to dry,
we noticed that it
produced oil and
confirmed the
presence of a
translucent spot in
the sample.
5 seconds 10 minutes
4. Pork skin After waiting for the

sample to dry, we
(fried) noticed that it
produced oil and
confirmed the
presence of a
translucent spot in
the sample.
5 seconds 2 minutes
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5. Chicken skin After waiting for the
chicken to dry and
(fried) being utilized in the
light diffraction
experiment, we
noticed that there
was a small
translucent area
that would have
indicated the
presence of fat in
the sample.
5 seconds 3 minutes
6. Coffee cream As we wait for the

coffee cream to dry
and use it in the
light diffraction
time, we noticed
that there is no
presence of
translucent spot
that could confirm
the presence of fat
in the sample.
5 seconds 5 minutes
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7. Choco drinks/ After waiting for the
sample (cocoa
powder powder) to dry, we
noticed that there is
no presence of a
translucent spot
that could confirm
the presence of lipid
in the sample.
5 seconds 5 minutes
8. Powdered We noted that there

was no translucent
Milk area that would
have indicated the
presence of fat in
the sample as we
waited for the milk
powder to dry and
used it in the light
diffraction
experiment.
5 seconds 5 minutes
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9. Cheese spread After waiting for the
cheese to spread to
dry and being
utilized in the light
diffraction
experiment, we
noticed that there
was a small
translucent area
that would have
indicated the
presence of fat in
the sample.
5 seconds 20 minutes
10. Oil After waiting for the

coconut oil to dry
and use the light for
the diffraction time,
the presence of the
translucent spot
that confirms the
presence of lipid is
noticeable.
5 seconds 30 seconds
Translucent objects or a substance is translucent, it is almost transparent, allowing some light through it in
an attractive way. And
The samples that take longer to dry are the cheese spread for 20 minutes, string beans for 15 minutes and
mayonnaise for 10 minutes. The effects of translucent spots in cheese spread are slightly noticeable, in the
mayonnaise, there is a presence of translucent spots that confirms fat. While the effects of translucent
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spots in string beans are not noticeable and this means that there is no presence of fat or lipid in the string
beans.
B. Solubility Test
Sample Water Ethyl Alcohol 70% Observations
1. Peanut The peanut butter

mixed with water
butter (nuts) is immiscible and
does not form a
homogenous
mixture solution.
While the peanut
butter mixed with
70 % ethyl alcohol
is miscible.
Immiscible Miscible
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2. String After 30 mins
observing, the
Beans beans on the
water separate
and some seeds
float while the
beans with
alcohol separate.
The water with
beans become
cloudy while the
beans on the
alcohol is very
clear and they
doesn't mixed
Immiscible Immiscible which is
immiscible.
3. The mayonnaise
and water
Mayonnaise solution were
observed for
about 20-30
minutes and as
seen in the
picture, the
mayonnaise
submerged under
the water.It
revealed that
mayonnaise and
water is an
immiscible
mixture.
Immiscible Immiscible
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4. Pork skin Though there
were 2 solvents
used, the results
were the same.
Since the pork
skin was
submerged and
has a fat content,
its oil released
was not mixed
with either water
or alcohol
solvents. Hence,
both mixtures
were immiscible.
5. Chicken The chicken skin

showed similar
skin results with the
pork skin. The
chicken fats did
not mix well with
the water and
alcohol solution.
As seen in the
photos, the oil
only floated
above the water
hence,
immiscible.
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6. Coffee With the water as
the solvent mixed
cream with coffee
cream, it revealed
that they were an
example of a
homogeneous
mixture meaning,
miscible. While
with the alcohol
as the solvent
mixed with the
coffee creamer, it
revealed that
they were an
Miscible Immiscible example of a
heterogeneous
mixture. Since the
coffee creamer
stayed at the
bottom of the
alcohol hence,
immiscible.
7. Choco The same

observation and
drinks/ results were
revealed with the
powder coffee creamer,
the choco powder
with water were
miscible. While
alcohol and choco
powder were
immiscible
Miscible Immiscible
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8. Powdered The powdered

milk in water is
milk miscible since it
forms a
homogeneous
solution. And
when the
powdered milk
was mixed in a
70% ethyl
alcohol, the
powder subside
and the water
remains on top
and this means
that the
powdered milk in
Miscible Immiscible
a 70% ethyl
alcohol is
immiscible.
9. Cheese After a while of

observation,
spread cheese spread
and water is a
positively
miscible mixture
as shown in the
left picture. While
the alcohol and
cheese spread is
obviously
immiscible since
the cheese
spread stayed at
the bottom of the
alcohol solvent.
Miscible Immiscible
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10. Oil For obvious
reasons, water
and oil are
naturally
immiscible
because polar
and nonpolar
molecules do not
mix as revealed in
the left photo.
Same with the
alcohol and oil
mixture, they did
not mix as shown
in the right
photo. Hence,
both solutions are
immiscible.
Solubility is defined as the maximum amount of a substance that will dissolve in a given amount of
solvent at a specified temperature. The solubility properties of lipids are acetone, chloroform, toluene, and
benzene also known as the “ fat-solvents”.
The samples that are miscible with water are cheese spread, powdered milk, cocoa powder, coffee cream
and the only sample that is miscible in alcohol is peanut butter.
The samples that are immiscible with water are oil, chicken skin, pork skin, mayonnaise, string beans and
peanut butter. And the samples that are immiscible with alcohol are oil, cheese spread, powdered milk,
choco drink, chicken skin, pork akin, mayonnaise, string beans and coffee cream.
C. Emulsion Test
Sample Ethanol and Water Observations
Time
Emulsion,
( sec)
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1. Peanut 2 Light brown
with
butter
with residues in
(nuts) ethanol; water
is
colorless.
Sticky
High- Ethanol Low-water
2. String 3
beans The beans with

water become
brown; the
alcohol is very
clear
High- Ethanol High-water
3. 3 cloudy effect
after poured in
Mayonnaise water
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4. Pork skin 2 The pork skin is
immiscible and
the solution
appears to be
cloudy.
5. Chicken Just like pork

skin, the
skin chicken skin is
immiscible and
the solution
appears to be
cloudy.
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6. Coffee 4 The coffee
cream with the
cream ethanol and
water leaves a
color whige
residue. And it
dissolves
quickly.
7. Choco 3 dissolved
quickly in water
drinks/ tailed with
brown color
powder
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8. Milk 3 immediately
dissolved which
powder turned the
water white
9. Cheese 3 Yellowish
brown with
spread
ethanol; after
poured in
water it turned
sticky
10. 2 immiscible in
ethanol which
Coconut Oil produced small
packets of oil
and after
poured in
water it
diffused for a
moment but
turned into a
Low - Ethanol Low - water layer after a
second or two.
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Emulsions basically consist of a dispersion of two liquids that are immiscible with each other. One of the
liquids acts as the dispersion medium and the other will act as the dispersed phase. In simple words,
emulsions are colloids in which both the dispersed phase and dispersion medium are liquids. Non-
emulsifiers are classes of chemicals used to break emulsions which prevent oil and water from mixing,
speeding up the process of separation.
Conclusions:
Lipids were present in mayonnaise, pork skin, chicken skin, cheese spread, peanut butter, and coconut oil.
It is because of the shortened drying time and translucent characteristics of lipids that the conversion of
liquid oils into solid fats yields trans fats and also saturated fats, which means that it is a lipid.
Lipids can be detected using the Translucent Spot Test, where food item samples are found translucent. In
fact, paper fibers are translucent. Due to the effects of diffuse reflection and refraction, paper does not
appear transparent. Each time light contacts cellulose fibers, it is refracted. The maximum amount of light
returns to you, which makes the paper white.
Now, if you fill up all of this area with a fluid (by submerging paper in such fluid) and this fluid has a
refractive index similar to the fibers, the light will not be much refracted when it passes from the fluid to
the fiber (Snell's Law) as lipid has a refractive index that is closer to fibers than water. Light will not
scatter as much as a result; the majority of light will travel through it, making the paper more transparent.
The paper will be more transparent the smaller the difference between the reflectivity.
In a solubility test which found that miscible solutions are liquid dissolves completely in another
liquid, we determined that different food samples were miscible. And we also note that some
samples were not capable of being mixed to form a homogeneous substance; oil and water
which is known to be immiscible.
The present activity found out that lipids are fatty, waxy, or oily compounds that are soluble in organic
solvents and insoluble in polar solvents such as water.
Therefore, we concluded that we were able to detect the presence of lipids in various food items using the
translucent test, solubility test and emulsion test as each test portrays characteristics of lipids which would
emerge after being tested.
Recommendations:
We strongly recommend conducting other tests to detect lipids in other food items and be aware of
the presence of lipids which need to be minimized the foods intake that can complicate health conditions.
And we also commend doing this type of activity since the students will be able
understand how to determine the lipid in a food sample.Through this activity with different tests to do.
The translucent spot test, solubility and emulsions will be able to help the students to have a deeper and
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visual understanding about fats or lipids. And by doing the activity with the correct procedures and good
results, the students should listen carefully to their laboratory instructor to avoid errors, especially injuries
while doing the activity.
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MOVs:
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References:
Link:
Lipids In Foods (slideshare.net)
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Fats (slideshare.net)
Lipids in Food - an overview | ScienceDirect Topics
Test For Fats - Biology Practicals for Class 12 With Viva Questions (byjus.com)
Fat Tests - Food Science - Revision World
https://www.youtube.com/watch?v=wpCtf2aqjs8
https://youtu.be/pG7N0lXSGe8
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ILOILO DOCTORS’ COLLEGE

West Avenue, Molo, Iloilo City

Name:EVIOTA, KATE NICOLE ANIPAN Score: _______________________

Course/ section: DDM 2-C Instructor: MARY ANN B. BENLIRO

Coffee Oil Test Water

Result and Discussions

A. Translucent Spot Test

Sample Drying Time, sec Light Diffractions Time, sec Observations

2. String Beans After waiting for the

noticed that there's

a brown spots was

left after the beans

dry. And there is no

4. Pork skin After waiting for the

6. Coffee cream As we wait for the

8. Powdered We noted that there

10. Oil After waiting for the

1. Peanut The peanut butter

5. Chicken The chicken skin

7. Choco The same

8. Powdered The powdered

9. Cheese After a while of

High- Ethanol Low-water

beans The beans with

High- Ethanol High-water

High- Ethanol High-water

High- Ethanol High-water

5. Chicken Just like pork

High- Ethanol High-water

High- Ethanol High-water

High- Ethanol High-water

High- Ethanol High-water

Lipids In Foods (slideshare.net)

Lipids in Food - an overview | ScienceDirect Topics

Fat Tests - Food Science - Revision World

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