Experiment 7

Question 1

A diverse group of naturally occurring organic compounds

Answer 1

Lipid

Question 2

Lipids are grouped together because of their evident insolubility in ___ and ___ , but high solubility in ____

Answer 2

water ; polar solvents ; non-polar solvents

Question 3

Most encountered lipids

Answer 3

Triacylglycerols

Question 4

Triacylglycerols structurally defined as ____ of glycerol and _______ fatty acids

Answer 4

TriEster ; 3

Question 5

Triacylglycerols contain 3 fatty acids bonded to glycerol molecular covalently by _____

Answer 5

Condensation reaction

Question 6

They are mixture of triacylglycerol

Answer 6

Fats and Oils

Question 7

Most noticeable difference between fats and oils

Answer 7

Physical State at Room Temperature

Question 8

They are solid at room temperature

Answer 8

Fats

Question 9

They are liquid at room temperature

Answer 9

Oils

Question 10

Fats are rich in saturated fatty acids that have ___ in the structure

Answer 10

no bends

Question 11

Oils are rich in unsaturated fatty acids that have ___ in the structure

Answer 11

a lot of bends

(causing disturbances in the forces of attraction between each molecule)

Question 12

OTHER most encountered lipid

Answer 12

Cholesterol

Question 13

Without cholesterol, this wouldn’t be possible

Answer 13

Life

Question 14

Cholesterol has a lot of physiological functions such as being the ___ , ___, and ___

Answer 14

precursor of bile salts ; steroid hormones ; vitamin D

Question 15

Cholesterol are classified as ____

Answer 15

steroids

Question 16

Steroids are any molecules containing a ____ (no. of rings)

Answer 16

4-ring nucleus

Question 17

The possibility of forming a solution between liquid solute and a liquid solvent

Answer 17

Miscibility

Question 18

The possibility of forming a solution between solid solute and liquid solvent

Answer 18

Solubility

Question 19

What are the GENERAL TESTS FOR TRIACYLGLYCEROLS use for recognizing the presence of fats or oils in substances based on its physical or chemical property of their components

Answer 19

Spot Test and Acrolein Test

Question 20

Triacylglycerol compromise ___ glycerol and ___ fatty acids

Answer 20

1 ; 3

Question 21

___ Simplest test for the presence of fats and oils which is based on the fact that fats and oils leave a ____ spot on papers

Answer 21

Spot Test ; translucent

Question 22

Spot test leave a translucent spot on papers because triacylglycerol are ____ due to the fact that they contain ____ molecular weight fatty acids

Answer 22

non-volatile ; high

Question 23

___ General test for the presence of fats and oils, used to determine the presence of _____ in their molecules

Answer 23

Acrolein Test ; glycerol

Question 24

Acrolein test is done by heating ____ and ___ with ___

Answer 24

fats ; oils ; dehydrating agent

Question 25

(Acrolein Test) Dehydrating agent such as ____ , which dehydrates the glycerol backbone into a _____

Answer 25

potassium bisulfate (KHSO4) ; unsaturated aldehyde

Question 26

Acrolein has a characteristic pungent odor of ____

Answer 26

burnt fat

Question 27

What are the CHEMICAL TESTS FOR TRIACYLGLYCEROLS that attempts to identify some functional groups in triacylglycerol and some of its properties when mixed or reacted with other substances

Answer 27

Test for Unsaturation and Test for Rancidity

Question 28

Saturated fatty acids are fatty acids with _______ double bond in its structure

Answer 28

no carbon-carbon

Question 29

Unsaturated fatty acids are fatty acids with _______ double bond in its structure

Answer 29

at least ONE carbon-carbon

Question 30

What test is used for Unsaturation

Answer 30

Iodine Number

Question 31

Iodine number is based on the principle that carbon-carbon double bonds undergo ______ with ___ such as ____

Answer 31

addition reaction ; halides ; iodine

Question 32

(Iodine number) The color of halide will ______

Answer 32

slowly disappear

Question 33

(Iodine number) The degree of decolorization is ____ to the number of double bonds present in a triacylglycerol, therefore to its degree of ____

Answer 33

proportional ; unsaturation

Question 34

____ The development of unpleasant smell in fats and oils, often accompanied by changes in their ___ and ___.

Answer 34

Rancidity ; texture ; appearance

Question 35

(Test for Rancidity) There are 2 chemical reactions that cause this to happen (unpleasant smell)

Answer 35

Hydrolysis and Oxidation

Question 36

Liberates free fatty acids

Answer 36

Hydrolysis

Question 37

____ Oxidizes carbon-carbon double bonds into volatile ___ and ____

Answer 37

Oxidation ; aldehydes ; ketones

Question 38

The test for rancidity is as simple as determining whether an oil or fat sample is ___ and ___

Answer 38

acidic ; not acidic

Question 39

What are the GENERAL TESTS FOR CHOLESTEROL that are used to determine Quantitatively or Qualitatively the presence of cholesterol in samples

Answer 39

Salkowski's Test and Liebermann-Burchard Test

Question 40

____ A qualitative test for the presence of cholesterol by adding ____ in a cholesterol solution

Answer 40

Salkowski's Test ; Concentrated Sulfuric Acid

Question 41

___ A quantitative test for the presence of cholesterol by adding ____ and ____ in a cholesterol solution

Answer 41

Liebermann-Burchard Test ; acetic anhydride ; concentrated sulfuric acid

Question 42

(EXTRACTION OF FATS FROM FOOD) In dietary context, fats refers to ___ and ___ present in food. However for this experiment, fats refers to ___ in food, might be fats and oils.

Answer 42

fats ; oils ; dietary triacylglycerols

Question 43

(EXTRACTION OF FATS FROM FOOD) Like all types of lipids, triacylglycerol are ___ and are therefore, ____ in polar solvents, such as ___, and ___ in non-polar solvents, such as ___

Answer 43

non-polar ; insoluble ; water ; soluble ; ether

Question 44

(EXTRACTION OF FATS FROM FOOD) The non-polar property of your fats can be ___ in the procedure for its extraction from food

Answer 44

exploited

Question 45

(EXTRACTION OF FATS FROM FOOD) Most of the macromolecules in foods, such as your ____ and ____ are all ____

Answer 45

carbohydrates ; proteins ; polar

Question 46

(EXTRACTION OF FATS FROM FOOD) To separate fats from the other macromolecules, we can use the technique known as _____

Answer 46

Solvent Extraction

Question 47

The process in which compounds are separated based on their relative solubility

Answer 47

Solvent Extraction

Question 48

Solvent extraction is done by extracting crushed food sample with a ____ solvent, allowing for the dissolution of fats into the solvent, leaving the ___ BEHIND.

Answer 48

non-polar ; macromolecules

Question 49

(EXTRACTION OF FATS FROM FOOD) The mixture of solvent and extracted fats is filtered out, and solvent is removed by ____

Answer 49

Evaporation

Question 50

PERFECT THE EXAM!!

Answer 50

Noted.