Emulsion test for lipid

Objective

To perform test to detect the presence of lipid

Introduction

Lipid is heterogeneous group of compounds that are categorised by the fact that
they are soluble in non polar solvents such as alcohol and are relatively insoluble
in water. This characteristic of lipids is used in emulsion test. Emulsion test is a
method used to determine the presence of lipids using wet chemistry. The
procedure is for the sample to be suspended in ethanol, allowing lipids present to
dissolve. The ethanolic solution is then decanted into water. Since lipids do not
dissolve in water, when the ethanol is diluted, it falls out of the solution to give
an emulsion.

Hypothesis

If lipid is present, three layer of substance will be observed in the test tube

Material

Test tube, dropper, test tube rack, corn oil, water, and ethanol

Procedure

1. A completely dry and grease-free test tube is taken.

2. 2 cm3 of corn oil and 5cm3 of ethanol are added into the test tube.
3. The test tube is shaken thoroughly to dissolve any lipid in the sample.
4. 5cm3 of water is added into the test tube and is shaken gently.
5. The colour change is observed.
6. The experiment is repeated using water to replace corn oil.
7. The colour change is observed.
8. All the observation is recorded.
Result

tube solution Sudan iii colour change

Sudan iii test

1 Corn oil + water

2 Corn oil + water + sudan iii
3 Honey + water + sudan iii
4 Starch solution + water + sudan iii
5 Egg yolk + water+ sudan iii
6 Distilled water + water + sudan iii
7 Lipid solution + water + sudan iii
Emulsion test
8 Corn oil + dilute alcohol solution solution
( 80 % ethanol solution )

Discussion

Conclusion

Reference

en.wikipedia.org/wiki/Emulsion_test

Solomon, Berg, Martin; Biology 8th edition; Thomson Brooks/Cole

Grease-spot test for lipid

Objective

To perform test to detect the presence of lipid

Introduction

Grease-spot test is conducted based on the ability of lipids to produce a

translucent spot on an unglazed paper.

Hypothesis

If lipid is present in the food sample, a dark red spot will be formed on the filter
paper when it is soaked in the solution.

Materials

Filter paper, newspaper, gloves, pencil, forceps, Petri dishes, vegetable oil,
groundnut, butter, distilled water, Sudan (ii) solution.

Procedure

1. The filter paper is placed on a piece of newspaper. Two circles about the
size of a 50 cent coin, spaced apart on the filter paper are drawn using a
pencil. The first is labelled “oil” and the second circle is labelled “water”.
2. One drop of oil is placed into the circle labelled “oil” and one drop of
distilled water is placed into the circle labelled “water”
3. The filter paper is set aside to dry. The filter paper is placed in the Petri
dishes when it is completely dry and is covered with Sudan (ii) solution.
The paper is soaked in the stain for three minutes.
4. A glass bowl is obtained from the supply area and is filled with distilled
water while the paper is soaking.
5. The filter paper is placed into the bowl of distilled water when three
minutes are up. It is rinsed gently for one minute. The filter paper is
removed from the water with the forceps and the colour of the two circles
is observed.
6. The results of the test tube are observed. A “+” is entered if the two test
tube was positive and a “-“if the test tube was negative.
7. The experiment is repeated with groundnut and butter.

Result
 food sample Presence of red-spot

(-/+)

A Vegetable oil +

B Groundnut +

C Butter +

D Distilled water -

Discussion

The food sample which contains lipid gives a dark red-spot on the filter paper
when it is soaked in the solution. Vegetable oil, groundnut and butter show the
presence of red-spot while distilled water does not show the presence of red-
spot. This shown that vegetable oil, groundnut and butter contain lipid while
distilled water do not contains lipid.

Conclusion

Vegetable oil, groundnut and butter give a dark red spot. Hence, lipid is present
in vegetable oil, groundnut and butter.

Reference

www.seplessons.org/node/362
Determination of saturated and unsaturated fatty acid

Objective

To perform test to determine saturated and unsaturated fatty acid

Introduction

Fatty acids are a carboxylic acid often with a long hydrocarbon chains which is
either saturated or unsaturated. Saturated acid is fat that consists of
triglycerides containing only saturated fatty acid radicals. Saturated fatty acids
have no double bonds between the carbon atoms of the fatty acid chain and are
thus fully saturated with hydrogen atoms. An unsaturated fat is a fat or fatty acid
in which there are one or more double bonds in the fatty acid chain. A fat
molecule is monounsaturated if it contains one double bond and polyunsaturated
if it contains more than one double bond. Where double bonds are formed,
hydrogen atoms are eliminated.

Hypothesis

The higher the melting point of a sample, the saturate the sample is it.

Materials

Butter, corn oil, crucible, Bunsen burner, tripod stand and wire gauze.

Procedure

1. Some corn oil is placed in a crucible. The crucible together with the corn
oil is then weighted.
2. The crucible with the corn oil is heated.
3. The melting point of corn oil is noted and the time taken for corn oil to
melt is recorded.
4. The experiment is repeated by using butter to replace corn oil.
5. All the observation is recorded.

Result

Crucible Food sample Melting point Type of fatty acid

A Corn oil 27˚c Unsaturated
B Butter 48˚c saturated

Discussion
The melting point for butter is 38% while melting point for corn oil is 27%. The
higher melting point is saturated acid while the lower the melting point is
unsaturated acid. Thus, butter is saturated acid and corn oil is saturated acid.

Conclusion

Food sample A which is corn oil is unsaturated fatty acids while food
sample B which is butter is saturated fatty acids.

Reference

en.wikipedia.org/wiki/Fatty_acid

www.elmhurst.edu/~chm/vchembook/551fattyacids.html

en.wikipedia.org/wiki/Unsaturated_fat

en.wikipedia.org/wiki/Saturated_fat
Food test for unknown substances/sample

Objective

To perform test to determine type of food

Introduction

Hypothesis

If the sample gives positive result according to each test, the sample contains
the molecule tested.

Materials

Test tube, dropper, test tube rack, corn oil, water, and ethanol, filter paper,
newspaper, gloves, pencil, forceps, Petri dishes, vegetable oil, groundnut, butter,
distilled water, Sudan (ii) solution, Butter, corn oil, crucible, Bunsen burner,
tripod stand and wire gauze.

Procedure

1. All the steps involve in experiment 1-6 are repeated for three unknown
solution a, solution B and solution C.
2. The results of the tests are recorded a “+” is entered if the test was and a
positive and a “-“if the test was negative.

Results

Solutio Colou Benedic Iodin Biure Suda Emulsi Greas macromoluc

n r of t’s test e test t test n iii on test e-spot ules
the test
sol./ (-/+) (-/+) (-/+) (-/+) (-/+)
paste (-/+)

Solutio Orang + + - - - - Carbohydrat

nA e e (reducing
sugar),
starch.

Solutio Light + + - - - - Carbohydrat

nB brown e (reducing
sugar),
starch.

Solutio Dark - - - - + + Lipid

nC brown
Discussion

The solution A show positive result for Benedict’s test and Iodine test. It show
that the solution A contains carbohydrate which is reducing sugar and also
contain starch. Solution B shows positive result for Benedict’s test and Iodine
test too. It also contains carbohydrate which is reducing sugar and starch.
Solution C shows positive result for Emulsion test and Grease-spot test. It shows
that the solution C contain lipids. Solution A had been assume as carrot juice,
solution B as sweet potato juice and solution C as ‘budu’.

Conclusion

Solution A contain carbohydrate which is reducing sugar and also contain starch.
Solution B contains carbohydrate which is reducing sugar and also contain
starch. Solution C contain lipid.

Reference

en.wikipedia.org/wiki/Fatty_acid

en.wikipedia.org/wiki/Emulsion_test

www.seplessons.org/node/362