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BIOCHEM > EXPERIMENT 8 > Flashcards

EXPERIMENT 8 Flashcards

1
Q

• is a term given for a diverse group of naturally occurring organic compounds

A

Lipids

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2
Q

Lipids are insoluble in what solvents?

A

Polar

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3
Q

Lipids are soluble in what solvents?

A

Non polar solvents

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4
Q

most encountered lipids

A

Triacylglycerols

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5
Q

Structures of triacylglycerols

A

Glycerol and 3 fatty acids

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6
Q

By what reaction does a triacylglycerols has?

A

condensation reaction

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7
Q

Fats and oils are mixture of what?

A

Triacylglycerols

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8
Q

 most noticeable difference between fats and oils

A

 physical state under room temperature

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9
Q

rich in saturated fatty acids that have no bends in the structure

A

Fats

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10
Q

unsaturated fatty acids that have a lot of bends in the structure causing disturbances in the forces of attraction between each molecule.

A

Oil

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11
Q

 The other most encountered lipid

A

cholesterol

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12
Q

Cholesterol are classified as

A

Steroids

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13
Q

 are any molecules containing a 4-ring nucleus

A

Steroids

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14
Q

conduct a simple test of miscibility/solubility for both coconut oil and cholesterol using polar and non-polar solvents.

A
  1. MISCIBILITY/SOLUBILITY OF OIL AND CHOLESTEROL
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15
Q

Formed layers in MISCIBILITY/SOLUBILITY OF OIL AND CHOLESTEROL

A

Immiscible

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16
Q

remaining solid in liquid in Cholesterol in chloroform

A

Insoluble in solvent

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17
Q

no remaining solid in liquid)

A

Soluble in solvent

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18
Q

1 solution in Coconut oil in water

A

Miscible

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19
Q

• In recognizing the presence of fats or oils in substances

A

II. GENERAL TESTS FOR TRIACYLGLYCEROLS

20
Q

simplest test for the presence of fats and oils

A
  1. SPOT TEST
21
Q

• based on the fact that fats and oils leave a translucent spot on papers. This is because triacylglycerols are

A

non- volatile

22
Q

determine the presence of glycerol

A
  1. ACROLEIN TEST
23
Q

this test can also be used as a general test for the presence of fats and oils.

A
  1. ACROLEIN TEST
24
Q

dehydrating agent of ACROLEIN TEST

A

potassium bisulfate (KHSO4),

25
Q

attempts to identify some functional groups in triacylglycerol and some of its chemical properties when mixed or reacted with other substances.

A

CHEMICAL TESTS FOR TRIACYLGLYCEROL

26
Q

are fatty acids with no
carbon-carbon double bond in its structure,

A

• Saturated fatty acids

27
Q

have at least one carbon-carbon double bonds.

A

• unsaturated fatty acids

28
Q

based on the principle that carbon- Carbon double bonds undergo addition reaction with halides,

A

IODINE NUMBER

29
Q

the development of unpleasant smell in fats and oils, which are often accompanied by changes in their texture and appearance.

A
  1. Test for Rancidity
30
Q

• There are 2 chemical reactions that cause this to happen –

A
  • hydrolysis - oxidation
31
Q

liberates free fatty acids

A
  • hydrolysis
32
Q

oxidizes carbon-carbon double bonds into volatile aldehydes and ketones.

A
  • oxidation
33
Q

• The test for________ is as simple as determining whether an oil or fat sample is acidic or not.

A

rancidity

34
Q

The following tests are used to determine quantitatively or qualitatively the presence of cholesterol in samples.

A

GENERAL TEST FOR CHOLESTEROL

35
Q

a quantitative test for the presence of cholesterol. It is done by adding acetic anhydride (C₄H₆O₃) and concentrated sulfuric acid(H 2 SO 4) in a cholesterol solution

A
  1. Liebermann-Burchard Test
36
Q
  1. Salkowski’s Test reagent
A

sulfuric acid

37
Q

qualitative test for the presence of cholesterol. This is done by adding concentrated sulfuric acid (H2SO4) in a cholesterol solution.

A
  1. Salkowski’s Test
38
Q
  1. Liebermann-Burchard Test reagent
A

acetic anhydride (C₄H₆O₃) and concentrated sulfuric acid(H 2 SO 4)

39
Q

dietary context, when we talk about fats, they are collectively referring to fats and oils present in food.
• For this experiment, when we talk about fats, we really refer to

A

dietary triacylglycerols

40
Q

is a process in which compounds are separated based on their relative solubility.

A

• Solvent extraction

41
Q

This is done by extracting crushed food sample with a non- polar solvent allowing for the dissolution of fats into the solvent, leaving the polar macromolecules behind. The mixture of solvent and extracted fats is then filtered out, and the solvent is removed by evaporation.

A

• Solvent extraction

42
Q

g of food sample, and crush finely in a mortar and pestle.

A

5g

43
Q

mL of ether

A

25ml

44
Q

Wash the residue in the filter paper with

A

5 mL ether,

45
Q

Once cooled, add 5 mL chloroform into the beaker and mix.

A

5ml

BIOCHEM (5 decks)

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