Exp 6.3: Lipids (Eluates - Quali Tests and Lipid Index)

Question 1

least polar eluate

Answer 1

1st eluate

Question 2

most polar eluate

Answer 2

3rd eluate

Question 3

1st Eluate:
ester

Answer 3

Deep burgundy (++)
Due to fatty acids of TAG

Question 4

1st Eluate:
glycerol

Answer 4

Burnt fat odor (++)
Presence of glycerol

Question 5

1st Eluate:
libermann-burchard

Answer 5

(-)

Question 6

2nd Eluate:
ester

Answer 6

Deep burgundy (+/-)
Due to cholesterol ester

Question 7

2nd Eluate:
glycerol

Answer 7

(-)

Question 8

2nd Eluate:
libermann-burchard

Answer 8

Emerald green (+)
Due to cholesterol

Question 9

3rd Eluate:
ester

Answer 9

Deep burgundy (+)
Due to fatty acids of sphingolipids or phosphoacylglycerol

Question 10

3rd Eluate:
glycerol

Answer 10

Burnt fat odor (+)
Presence of glycerol

Question 11

3rd Eluate:
libermann-burchard

Answer 11

(-)

Question 12

Lipid index:
Number of mg of KOH required to saponify the free and combined fatty acids in 1g of a given fat

Answer 12

Saponification Number

Question 13

Lipid index:
Number of grams of iodine absorbed by 100mg of fat

Answer 13

Iodine Number

Question 14

Lipid index:
Number of mg of KOH required to neutralize the fatty acids in a gram of a fat

Answer 14

Acid number

Question 15

Lipid index:
significance of saponification number

Answer 15

Indicates molecular weight and is inversely proportional to it

Question 16

Lipid index:
significance of iodine number

Answer 16

It is a measure of degree of unsaturation of a fat

Question 17

Lipid index:
significance of acid number

Answer 17

Indicates the degree of rancidity of fat