1. Give a generalization of solubility of lipids.2.Definea. Emulsificationb. Rancidity3. What is the importance of the acrolein test? Write a balance equation for this test4. Differentiate the two types of rancidity.5. What is the importance of emulsification in digestion of lipid?6. What is the positive result and the importance of Liebermann-Burchard and Salkowski tests? 2. Translucent spots - Place 1 drop of coconut oil on a piece of ordinary writingpaper. Note the formation of a semi-transparent spot. Allow to evaporatespontaneously. Observe what happens to the transparent spot. Repeat usingglycerol instead of coconut oil.3. Acrolein Test – Place 5 drops of coconut oil in a test tube. Add a few crystals ofKHSO, and heat. Observe change in color and odor evolved. Repeat usingglycerol and oleic acid instead of coconut oil.4. Test for Unsaturation – Prepare 3 test tube. To the first add 10 drops coconut oil,to the second, add 10 drops oleic acid, the third a few crystals of palmitic acid.Add 1 ml of 0.05M KMNO, and 1 ml of 10% Na,CO. Shake the mixture andallow to stand for a few minutes with occasional shaking. Observe the color of theKMNO, layer.5. Test for Rancidity - Prepare 3test tubes and add 5 drops of fresh coconut oil toeach tube. To the first tube , add 2 drops phenolphthalein, to the second 1 dropmethyl orange, and to the third place a piece of blue and red litmus paper. Repeatusing rancid oil instead of fresh coconut oil.6. Emulsification – Prepare 3 test tubes and add 1 ml of coconut oil to each. To thefirst tube, add 5 drops of bile solution, to the second 5 drops albumin and to thethird 5 drops soap solution. Shake each mixture very well and compare results.7. Liebermann-Burchard Test – Dissolve 0.5 g of cholesterol in 2 ml chloroform andplace in an evaporating dish. Add 1 ml acetic anhydride and 5 drops of conc.Sulfuric acid. Mix and place in the dark for 10 minutes. Observe color change.8. Salkowski Test – Dissolve 0.5 g of cholesterol in 2 ml of chloroform. Allow 1 mlof conc. Sulfuric acid to flow along the side of the tube avoiding the mixture withchloroform layer. Note color produces both in the chloroform and sulfuric acidlayers. АСTIVITY NO. 5REACTION OF LIPIDSIntroductionLipids are heterogeneous class of bioorganic compounds which includes fatsand oils, waxes, cholesterol and its derivatives, some vitamins and prostaglandins.What these substances have in common is their limited solubility in water.Fats and oils are the most abundant lipids found in nature. Both aretriacylglycerol mixtures. Fats contain higher percentage of saturated fatty acid whileoils have more of the unsaturated fatty acids.The chemical properties of triacylglycerol are typical with that of esters andalkanes. Important reactions of these compounds are hydrolysis, saponification,hydrogenation and rancidity and emulsification.Hydrolysis may occur making them acidic giving rise to volatile fatty acidwhich undergoes oxidation to give foul odor of volatile aldehydes and ketones.Objectives: At the end of the activity, the student can:1. List some chemical properties of lipids.2. Identify the best solvents for lipids.3.Test the different components of lipids.4. Differentiate rancid from fresh oil using different indicators.Reagents: 5 ml Coconut oil, 1 ml diethylether, 1 ml-5% HCI, 1 ml-5% NaOH, 1 mlethyl alcohol, 1 ml benzene, 1 ml CCl, 1 ml distilled water, 5 mlchloroform, blue and red litmus paper, 3 drops phenolphthalein, 3 dropsmethyl orange, few crystals KHŠO,drops albumin, 1 g cholesterol, 1 mlacetic anhydride, 1.5 ml conc. H,SO4, 1 ml glycerol, palmitic acid, 2 mloleic acid, 3 ml- 0.05M KMNO, solution, 3 ml-10% Na.CO,BRING: bile solution, soap solutionMaterials:10 ( 20ml Test tubes), test tube rack, test tube brush, test tube holder, 6dropper, 10 ml graduated cylinder, evaporating dish, platform balance,alcohol lamp, spatulaProcedure:1. Solubility – Place 1 ml of distilled water, 5% HCI, 5% NaOH, diethyl ether, CCl.,ethyl alcohol, chloroform, into 7 different test tubes. Add 1 drop of coconut oil andshake. Observe solubility of oil in the different solvents.

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1. Give a generalization of solubility of lipids. 2.Define a. Emulsification b. Rancidity 3. What is the importance of the acrolein test? Write a balance equation for this test 4. Differentiate the two types of rancidity. 5. What is the importance of emulsification in digestion of lipid? 6. What is the positive result and the importance of Liebermann-Burchard and Salkowski tests?

1. Give a generalization of solubility of lipids. 2.Define a. Emulsification b. Rancidity 3. What is the importance of the acrolein test? Write a balance equation for this test 4. Differentiate the two types of rancidity. 5. What is the importance of emulsification in digestion of lipid? 6. What is the positive result and the importance of Liebermann-Burchard and Salkowski tests?

Biochemistry

6th Edition

ISBN:9781305577206

Author:Reginald H. Garrett, Charles M. Grisham

Publisher:Reginald H. Garrett, Charles M. Grisham

Chapter25: Nitrogen Acquisition And Amino Acid Metabolism

Section: Chapter Questions

Problem 13P

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*Complete hydrolysis of glycerophospholipid yields equimolar amounts of glycerol, a fatty acid [16:1 (A9)], a second fatty Draw a possible acid [16:0], phosphoric acid and serine. structure for this lipid.
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Protein,nfolded Proteinţolded Under certain conditions, a specific protein has the following thermodynamic parameters for going from the unfolded state to the folded state: AH = – 300 kJ/mol, and TAS = – 400 kJ/mol. Under those conditions, the equilibrium would lie more toward neither would predominate - the fraction of total protein that's folded would = fraction unfolded. the folded state the unfolded state O It is impossible to predict the position of the equilibrium from AH and TAS.
46 2 H 8 Is M (n Ge M In In VI LE Q s M In b M 7 x + uv A canvas.northseattle.edu/courses/2086259/quizzes/5876542/take (a) Saturated fatty acid (b) Unsaturated fatty acid Account Dashboard Palmitic acid Linoleic acid 200L anauer Aemciates Ine. Courses Shown here are examples of saturated and unsaturated fatty acids. Explain what is meant by the term saturated fatty acid, and explain, at the molecular level, why Groups saturated fatty acids remain solid at higher temperatures than unsaturated acids do. Calendar Edit View Insert Format Tools Table В T? v: 12pt v Paragraph v U A Inbox History Help 8:18
Complete hydrolysis of a glycerophospholipid yields glycerol, two fatty acids (16:1(Δ9) and 16:0), phosphoric acid, and serine in the molar ratio 1:1:1:1:1. Name this lipid and draw its structure.
1- Deducing Glycerophospholipid Structure from the Molar Ratio of its Components: Complete hydrolysis of an unknown glycerophospholipid yields glycerol, fatty acids (18:2(A9.12)), phosphoric acid, and ethanolamine in the molar ratio 1:2:1:1. Draw the original structure of this unknown glycerophospholipid based on these data. 2- Location of a Membrane Protein. The following observations are made of an unknown membrane protein, X. This protein X can be extracted from plasma membranes of erythrocytes after incubation of these membranes in a solution containing an ionic detergent such as SDS. However, this protein X cannot be extracted if the membranes are incubated in a solution containing a high concentration of a sodium salt. Do the properties of X resemble those of an integral or peripheral membrane protein? Explain.
11:14 structure. They provide the matrix or ground substance of extracellular tissue spaces in which collagen and elastin fibers are embedded. Hyaluronic acid, chondroitin 4-sulfate, heparin, are among the important glycosaminoglycans. 10. Glycoproteins are a group of biochemically important compounds with a variable composition of carbohydrate (1-90%), covalently bound to protein. Several enzymes, hormones, structural proteins and cellular receptors are in fact glycoproteins. Chapter 2: CARBOHYDRATES SELF-ASSESSMENT EXERCISES I. Essay questions 1. Define and classify carbohydrates with suitable examples. Add a note on the functions of carbohydrates. 2. Describe the structure and functions of mucopolysaccharides. 3. Give an account of the structural configuration of monosaccharides, with special reference to glucose. 4. Discuss the structure and functions of 3 biochemically important disaccharides. 5. Define polysaccharides and describe the structure of 3 homopolysaccharides. III. Fill…
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