DEPARTMENT OF BIOLOGY

FACULTY OF SCIENCE AND MATHEMATICS

SULTAN IDRIS EDUCATION UNIVERSITY

SBL 1023

TECHNIQUE IN BIOLOGY AND BIOCHEMISTRY LABORATORY

EXPERIMENT 4 : LIPID ANALYSIS

NAME: NOR HAIZATUL BINTI SABIDI

NO MATRIC: E20161015640

GROUP : B

LECTURE NAME : PROFESOR MADYA DR. SHAKINAZ BINTI DESA

Title

Experiment 4: Lipid Analysis

Introduction

Lipids are molecules that contain hydrocarbons and make up the building blocks of the
structure and function of living cells. For examples, fats, oils, waxes, certain vitamins,
hormone and most of the non-protein membrane of cells. Besides that, lipids are a large and
diverse group of naturally occurring organic compounds that are related by their solubility in
non-polar organic solvents and general insolubility in water.

Lipids are usually defined as those components that are soluble in organic solvents(such as
ether, hexane or chloroform), but are insoluble in water. This group ofsubstances includes
triacylglycerols, diacylglycercols, monoacylglycercols, free fattyacids, phospholipids, sterols,
caretonoids and vitamins A and D. The lipid fraction of afatty food therefore contains a
complex mixture of different types of molecule. Evenso, triacylglycercols are the major
component of most foods, typically making upmore than 95 to 99% of the total lipids present.
Triacylglycerols are esters of threefatty acids and a glycerol molecule.The tri-esters of fatty
acids with glycerol (1,2,3-trihydroxypropane) compose the class of lipids known as fats and
oils.Fats are triglycerols with long chain fatty acids. Van der Waals interactions between the
long chains give rise to high melting points. Hence, fats are solid at room temperature.Oils
are trigycerols with shorter fatty acid chains. As the Van der Waals interactions are not great,
oils have a lower melting point and are liquid at room temperature.

The fatty acids normally found in foods vary in chain length, degree ofunsaturation and
position on the glycerol molecule. Consequently, the triacylglycerolfraction itself consists of
a complex mixture of different types of molecules. Each type of fat has a different profile of
lipids present which determines the precise nature of its nutritional and physiochemical
properties. The terms fat, oil and lipid are often usedinterchangeably by food scientists.
Although sometimes the term fat is used todescribe those lipids that are solid at the specified
temperature, whereas the term oil isused to describe those lipids that are liquid at the
specified temperature.

In this experiment, we are used choki choki as our food sample. There are three type of
flavour such as chocolate (sample A), chocolate with peanut (sample B) and chocolate with
milk (sample C).

Objective

 To determine the mass of lipid extracted from the food sample

 To determine the mass percent of food sample
Materials

 Food samples (choki-choki)

 Petroleum ether
 Ethanol
 Deionised water
 Test tubes (small and large) and stand
 Pipette
 Measuring cylinder
 Dropper and spatula
 Erlenmeyer flask
 Beaker
 Weighing scale
 Hot plate

Methods

1. The empty beaker with glass rod is weight out before put the food sample inside the
beaker.
2. The food sample is weight out about 2 grams and the weight is recorded.
3. The food sample is placed to the beaker.
4. The beaker with a glass rod that containing food sample is weighted.
5. 10ml ot petroleum ether is added to the flask containing food sample and the flask is
swirl for several minutes to get the lipids to dissolve in the petroleum ether.
6. The petroleum is carefully decanted from the flask containing food sample to the
beaker.
7. The beaker is placed on a hot plate to evaporate all of the petroleum ether.
8. The beaker allow to cool when all petroleum was evaporate.
9. When the beaker has cooled at room temperature, the beaker and remaining food is
weighted.

Results

Sample A Sample B Sample C

(chocolate) (chocolate + peanut) (chocolate + milk)
Type of Weight of Weight of Weight of Weight of Weight lost % Lipid
food empty beaker food sample beaker from food extraction
sample beaker with food with dried (weight of
(with glass sample food (with extracted)
rod) (with glass glass rod)
rod)
Sample A 63.95g 66.00g 66.00g-63.95g 65.40g 66.00g-65.40g 29%
= 2.05g = 0.60g
Sample B 66.05g 67.99g 67.99g-66.05g 67.43g 67.99g-67.56g 29%
= 1.94g = 0.56g
Sample C 59.80g 61.95g 61.95g-59.80g 61.22g 61.95g-61.22g 29%
= 2.15g = 0.73g

Type of food sample Weight of petroleum Weight of petroleum ether % Lipid

ether before heated after heated (dry)
Sample A 65.20g 45.17g 31%
Sample B 65.25g 50.15g 23%
Sample C 65.70g 32.67g 50%

Calculation

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑙𝑖𝑝𝑖𝑑 𝑒𝑥𝑡𝑟𝑎𝑐𝑡𝑒𝑑

%Lipid extraction = × 100%
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑟𝑢𝑠ℎ𝑒𝑑 𝑓𝑜𝑜𝑑 𝑠𝑎𝑚𝑝𝑙𝑒

𝑤𝑒𝑖𝑔ℎ𝑡 𝑝𝑒𝑡𝑟𝑜𝑙𝑒𝑢𝑚 𝑒𝑡ℎ𝑒𝑟 𝑏𝑒𝑓𝑜𝑟𝑒 ℎ𝑒𝑎𝑡𝑒𝑑−

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑝𝑒𝑡𝑟𝑜𝑙𝑒𝑢𝑚 𝑒𝑡ℎ𝑒𝑟 𝑎𝑓𝑡𝑒𝑟 ℎ𝑒𝑎𝑡𝑒𝑑 (𝑑𝑟𝑦)
% Lipid = × 100%
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑝𝑒𝑡𝑟𝑜𝑙𝑒𝑢𝑚 𝑒𝑡ℎ𝑒𝑟 𝑏𝑒𝑓𝑜𝑟𝑒 ℎ𝑒𝑎𝑡𝑒𝑑
SAMPLE A

0.60 𝑔
%Lipid extraction = × 100
2.05 𝑔

= 29%

65.20 𝑔−45.17 𝑔
%Lipid = × 100
65.20 𝑔

= 31%

SAMPLE B

0.56 𝑔
%Lipid extraction = × 100
1.94 𝑔

= 29 %

62.25 𝑔−50.15 𝑔
% Lipid = ×100
65.25 𝑔

= 23 %

SAMPLE C

0.73 𝑔
%Lipid extraction = × 100
2.15 𝑔

= 29 %

65.70 𝑔−32.67 𝑔
%Lipid = × 100
65.70 𝑔

= 50 %
Discussion

After making a calculation, we can see that the percentage of lipid extraction for the
three sample is same which is 29%. The percentage of lipid in sample A is 31%, in sample B
is 23% and sample C is 50%. So, we can conclude that sample C form the higher percentage
of lipid. This is because sample C has combination of two type of flavour. It is chocolate and
milk. But in my opinion, sample B will get higher percentage of lipid because it contain a
peanut in sample B. Peanut is monosaccharides and it contains higher of lipids. So, we can
conclude that the peanut in the sample is just a flavour that does not affect any lipid content
in it. It just a flavour that not contain any real of peanut.

There are some precautions that we must do to prevent any error during doing this
experiment. First, we must ensure that the beaker we used a dry beaker because any water or
other chemical present on the beaker may affect the experiment and consequently the result.
Then, we must to stir the beaker by using a glass rod after placed the petroleum ether. It is
important to ensure any lipid in the sample has been dissolve.

Conclusion

In the conclusion, in percentage of lipid in sample C is higher compare to others

sample while lipid extraction is same for 3 sample. So we can conclude that the lipid
extracted from the chocolate consists of saturated fatty acid.

Reference

 Biochemden. Qualitative analysis. 20 January 2018. From

https://www.biochemden.com/color-reactions-of-lipids/

 Laboratory manual. Dr Shahkinaz Desa. Faculty Scienc and Mathematics.

Reflection

In this experiment, our group make different experiment compare to other group. We
just want to find if there is lipid contain in choki-choki. The best part is we can eat the
balance choki-choki. The worst part is it take a long time to extract the lipid and have to wait
for our turn to boil the sample