LIPIDS - SUMMARY

• MATERIALS

  • Triple beam balance
  • Filter paper
  • 100 mL beaker
  • 10 test tubes
  • Medicine dropper
  • Watch glass
• reagents

  • Benzene
  • hexane
  • coconut oil
  • olive oil
  • cholesterol
  • Br2 in dichloromethane
  • acetic
  • anhydride
  • concentrated sulfuric acid
  • potassium bisulfate
• test for the solubility

  • water - none
  • chloroform - vegetable, cooking, olive, oleic (chicken) oil, and isolated lipid cholesterol
• solubility

  vegetable - Produces a strong pungent, acrid odor due to the presence of glycerides.

  chicken - Strong acrid odor, as chicken oil contains triglycerides that release acrolein.

  olive - Produces a characteristic pungent odor from the decomposition of its triglycerides.

  palengke - Strong pungent and unpleasant odor, enhanced by impurities from reused oil.

  cholesterol - Does not produce a pungent acrolein odor (cholesterol lacks glycerol in its structure).