Prepared By: Rey Angelo F.

Salazar
HNF152 GH-2L
Rationale of the study
Cholesterol
Bodys cholesterol needs
Dietary sources of cholesterol
Native Chicken vs. Hybrid Chicken

OBJECTIVES:
To determine the levels of cholesterol of the meat
and eggs from two varieties of chickens: Philippine
native chicken (Red Junglefowl) and the hybrid
(Mixture of red and gray junglefowl) chicken used in
mass production.
Specific:
To distinguish the better chicken variety in terms of
cholesterol content.

Raw Materials
The native Philippine chicken and the hybrid
chickens meat and 5 eggs each will be obtained in
Los Banos market around January 7, 2011 to
January 10, 2011. The chicken will be dressed,
cleaned and cut in its four major parts; the breasts,
wings, thighs and legs. Both the eggs and chicken will
also be observed for their freshness for optimum
results.

Preparation
The two variants of chicken will be sliced into its four
major parts; the breast, wings, thighs and legs.

The parts will be boiled then the bones and meat
will be separated. The meats from the different
parts will be placed into properly labeled
containers and then will we set aside.
Preparation
The 10 eggs, 5 from the native Philippine chicken
and 5 from the hybrid chicken, will be boiled.

Then, eggs will be cooled and peeled. The yolks will
be separated from the white and will be placed in
containers with appropriate labels.

Chemical Analysis
Preparation of crude cholesterol
Five egg yolks, five from the native chicken and five from
the hybrid, will be weighed then pulverized in 250-mL
labeled beakers with the aid of a stirring rod. 120mL of
acetone will be added then stirred for 5 minutes, then will
be filtered using vacuum (Extraction and filtration should
be done in an ice bath). Another 120mL of acetone will be
added to the insoluble material. It will be mixed and then
filtered. The insoluble material will be discarded.

Chemical Analysis
Preparation of crude cholesterol
Using simple distillation under steam bath, the acetone
solution will be distilled to obtain a liquid oil residue. The
distillate will be collected in a receiver cooled in an ice
bath and then transferred in a container labeled
recovered acetone. The flask will be removed from the
water bath after all the acetone had been removed. Then,
40mL of 15% ethanolic KOH (Potassium hydroxide) will be
added. A reflux condenser will be attached and the
mixture will be refluxed for 30 minutes.

Chemical Analysis
Preparation of crude cholesterol
The solution will be cooled to room temperature
and will be poured into a 250-mL separatory
funnel. 30mL of water will be added to the round-
bottom flask, then swirled, and the wash water
will be added to the separatory funnel.

Chemical Analysis
Preparation of crude cholesterol
The water-alcohol solution will be extracted twice with
30mL portions of ether. The ether extracts will be
combined then washed with 15mL of distilled water.

The ether solution with 15mL of saturated salt solution will
be shook to lower the water content, and then the solutions
will be separated. The solutions will be filtered with the
use of a cotton plug into a 150-mL beaker and then
evaporated to dryness in the hood using a hot water bath.
(Prolonged heating should be avoided)

Chemical Analysis
Recrystallization of cholesterol
The crude cholesterol will be dissolved in minimum
amount of hot methanol (~20mL) and will be
quantitatively transferred in a test tube. If the
resulting solution is highly colored, a small amount
of decolorizing carbon will be added, the solution
will be reheated and the filtered through a fluted
filter paper mounted on a stemless funnel.


Chemical Analysis
Recrystallization of cholesterol
A 25-mL Erlenmeyer flask will be used to receive
a filtrate. Then the solution will be cooled in an ice
bath and will be left to stand for crystallization.
The crystals will be suction filtered with frequent
washings with cold methanol. The weight and
percent yield of the obtained purified and dried
cholesterol will be determined.