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Lab Activity 5 Lipids

Lab Activity 5 Lipids. Alaa Baraka IUG March2013. Lipids. Lipids are Biomolecules that contain fatty acids or a steroid nucleus. Soluble in organic solvents but not in water. Named for the Greek word lipos , which means “fat.” Extracted from cells using organic solvents.

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Lab Activity 5 Lipids

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  1. Lab Activity 5Lipids Alaa Baraka IUG March2013

  2. Lipids Lipids are • Biomolecules that contain fatty acids or a steroid nucleus. • Soluble in organic solvents but not in water. • Named for the Greek word lipos, which means “fat.” • Extracted from cells using organic solvents.

  3. Classification of Lipids • Simple Lipids • A. Neutral fats - Triglycerides • B. Waxes • 2. Conjugated Lipids (polar lipids) • A. Phospholipids - contain a phosphoric acid molecule and a fat molecule. • B. Glycolipid- contain a carbohydrate and a fat molecule. • C. Sulfolipids - contain a sulfate radical. • D. lipoprotein • 3. Derived Lipids • A. Fatty acids • B. Glycerol • C. Cholesterol and other steroid (Vit. D) • D. Vitamins A, E, K

  4. Examples • Butter • Ghee • Lard • Tallows • Vegetabels oils • Phospholipids • Sphengolipids • Terpenoids • Steroids

  5. Fatty Acids Fatty acids Are long-chain carboxylic acids. Typically contain 12-18 carbon atoms. Are insoluble in water. Can be saturated or unsaturated. 5

  6. Lab Activity: • Solubility in Polar and Non-polar Solvents • Emulsification • Lecithin as Emulsifying Agent • Rancidity • Acid Value Determination

  7. 1. Solubility in Polar and Non-polar Solvents • Reagents • Olive oil (vegetable oil), butter (animal fat), • stearic acid (saturated fatty acid), oleic acid (unsaturated fatty acid), • Solvents: dilute acid and alkali solutions, cold alcohol, hot alcohol, benzene, chloroform, ether and carbon tetrachloride. • Procedure 1. Add a few drops of the liquid fat or 0.1 g of the solid fat in labeled test tubes. 2. To each test tube add a 1 ml of solvent and write down your observations. 3. Repeat the experiment with a different solvent and make your observations. 7

  8. 2. Emulsification Reagents • Neutral olive oil, 0.5 % Na2C03, Rancid olive oil Procedure 1. Shake up a drop of neutral olive oil with a little water in a test tube, the fat becomes finally divided forming an emulsion, upon standing fat separates and rises to the top. 2. To 5 ml water in a test tube add 2 to 3 drops of 0.5 percent Na2CO3. Introduce a drop of neutral olive oil and shake, the emulsion is not permanent and is not so transitory. 3. Repeat step 2 using rancid olive oil. In this case the alkali combines with the free fatty acids to form soap and the soap being an emulsifying agent, it emulsifies the fat. 8

  9. 3. Lecithin as Emulsifying Agent Lecithin (phosphatidylcholine) is present in nerve, brain and other tissues of animals, plants. Egg yolk contains lecithin. Lecithin has a polar head (ionic) and 2 nonpolar hydrocarbon tails (fatty acid units) which make it an excellent emulsifying agent. 9

  10. Procedure • A. Preparation of lecithin: • Place an egg yolk in a 250 ml Erlenmeyer flask, add 50 ml of ether, shake vigorously. • Filter the mixture through a dry paper into a beaker and evaporate the ether on a steam-heated sand bath or water-bath. • Cool the solution, then add about 25 ml of acetone, stir until the precipitate clumps and sticks to the beaker, then pour off the acetone. 10

  11. Transfer ½ of the precipitate to a test tube, add 1 ml of water and 1 ml of vegetable oil, stopper the tube and shake very vigorously. • Repeat the above step in another test tube but without lecithin. Compare the two test tubes. After 5 min • Make your comments 11

  12. RANCIDITY • What is rancidity? • Rancidity is the development of unpleasant smells in fats and oils,which are often accompanied by changes in their texture and appearance.Two types of rancidity:Hydrolytic rancidity Oxidative rancidity(auto-oxidation)

  13. 4. Rancidity Reagents Fresh olive oil, rancid olive oil, oleic acid, litmus paper 14

  14. Procedure Try the reaction of fresh olive oil, oleic acid to litmus paper. Repeat the test with rancid oil.What is the reaction of a fresh lipid and that of rancid lipid? 15

  15. 5. Acid Value (free fatty acids) Determination Acid value is a measure of the extent to which the glycerides have been hydrolyzed by a lipase action. Hydrolysis is accelerated by heat and light. Acid value is an index of the efficiency of oil refining during which the free fatty acids are removed and the acid value falls to very low values. Rancidity is usually accompanied by formation of free fatty acids (indication of a deterioration of oils in storage conditions) 16

  16. Acid value is expressed as mgs of KOH required to neutralize the free fatty acid in 1 g of the fat. • Result is often expressed as the percentage of free fatty acids and the free fatty acid is usually calculated as oleic acid. 1 ml 0.1 N KOH = 0.0282g oleic acid 17

  17. Materials Oil sample, 0.1 N KOH 1% phenolphthalein solution Ether Ethanol 250 Erlenmeyer flask burette 18

  18. Procedure 1. Mix 25 ml of ether with 25 ml of ethanol, and 1-2 drops phenolphthalein in an erlenmeyer flask 2. Neutralize the mixture with 0.1N KOH 3. Dissolve 25 g of the oil in the mixed neutral solvent. 4. Titrate with 0.1 N KOH, shaking constantly until pink color which persists for 15 sec. Calculate the acid value and the percentage of free fatty acid in the tested sample. 19

  19. Calculations • Acid value = Titration (ml of 0.1 N KOH) x 5.61 Wt. of sample used • % F.F.A = Titration (ml of 0.1 N KOH) x 0.0282 x 100 Wt. of sample used 20

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