...report The analysis of Lipids Determination of fat by Soxhlet Extraction and Determination of fat content in milk by Gerber method Introduction Lipids are molecular organic compounds, composed largely of carbon, oxygen and hydrogen and are essential for cell growth. Lipids are non-soluble in water and combine with carbohydrates and proteins to form the majority of all plant and animal cells. Lipids are transported through the body attached to protein and are an important element of food. Lipids are the third major micronutrient required for the body after carbohydrates and protein. Lipids are also a medical term for ‘fat’ and though all fats are lipids, not all lipids are fats. Lipids have many roles within the body, one of its main duties is to transport, absorb and digest the fat soluble vitamins A,D,E and K. They provide the most energy to the body, are used for energy storage, cell membrane development, and they protect vital organs. Other major purposes are that they insulate layers under the skin, provide vitamins, essential nutrients and fatty acids in the body. Fatty acids cannot be made by the body and are therefore fat is essential in the diet. In many foods the lipid components add to flavor perception, texture, mouth feel and appearance. (Intro to food Nutrition handout, 15/02/11) It is important to remember that although fat is essential, the body only requires 30% of daily calorie intake to come from fat. Over consumption of fats can lead to weight gain...
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...LIPIDS CHEMICAL COMPOSITION OF LIPIDS Lipids are a group of substances made up of carbon, hydrogen and oxygen but in different ratios from those of carbohydrates. Lipids have more carbohydrates and hydrogen in proportion to their oxygen. The lower the amount of oxygen in relation to carbon and hydrogen results in fats being a more concentrated source of energy than carbohydrates. Most of the energy from fats is provided by a class of lipids called triglycerides. These are lipids that are made up of two components i.e. Glycerol (a trihydric alcohol and fatty acid). Fatty Acids Almost all naturally occurring lipids yield fatty acids on hydrolysis. Some yield only one fatty acid per molecule while others may yield as many as three fatty acids. In other words, fatty acids are the building blocks of lipids. Fatty acids are compounds that are composed of an even numbered carbon chain of from about 4-20 carbon atoms in the length. They have a single carboxyl group and a long hydro-carbon chain which is the one responsible for the oily nature of the lipids. The long hydrocarbon chain is said to be hydrophobic because of its non-polar characteristics while the carboxyl end is said to be hydrophilic because it is polar (negatively charged). Fatty acids with no double bonds in their structural are called Saturated fatty acids and they include: Butryric acid (Butatonoic acid C-4) Caproic acid (Hexanoic C-6) Capric acid (Octanoic acid C-8) Fatty acids are named on...
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...CHAPTER 5 Presentation on Lipids – Good Fats vs. Bad Fats: Which to Choose for Good Health * Why a moderate intake of lipids is an essential part of healthy diet? * Compare and contrast the physical properties and food sources of saturated and monounsaturated fats * Describe how and where lipids are broken down, absorbed, and transported throughout the body used to make the phospholipids of all of our cell membranes and to make hormones and numerous bioactive compounds. * Describe the significance of the blood tests for HDL and LDL cholesterol. * Describe the roles of omega -3 and omega-6 fatty acids in the body and the importance of achieving a balanced intake. * Justify the recommendation to eat fatty fish instead of relying on fish oil supplements. * Describe the formation and structure of trans fatty acids, and discuss the possibility of eliminating them from the diet. * Develop a diet plan that provides enough of the right kinds of fats within Calorie limits. Introducing Lipids Lipids in foods and in the human body fall into three classes. 3 Classes of Lipids: 1. Triglycerides – about 95% 2. Phospholipids – (of which lecithin is one) 3. Sterols – (cholesterol is the best known of these) Usefulness of Fats in the Body When people speak of fat, they are usually talking about triglycerides. The term fat is more familiar. Fat is the body’s chief storage form for the energy from food eaten in excess of need...
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...LIPIDS Composition Elements – Carbon, Hydrogen and Oxygen Structure How are Triglycerides Formed Lipids are formed when 3 fatty acids combine with glycerol. Glycerol is an alcohol – it has 3 hydroxyl (OH) groups. To each of these OH groups, a fatty acid attaches itself. Each time this happens water is eliminated. The result is a triglyceride (this is the chemical name for lipids). Show diagram of triglyceride formation Fatty Acids Lipids are made up of a number of different fatty acids. Examples of fatty acids are oleic acid and linoleic acid. Fatty acids are molecules. They are made up of chains of different lengths – these can be long or short. Fatty acids have a chemical formula – CH3(CH2)n COOH Structure of Saturated Fatty Acids This is what a fatty acid looks like (structure). Show diagram of saturated fatty acid structure The above fatty acid is known as a saturated fatty acid. The reason for this is that every carbon atom along the chain has its full quota/compliment of H atoms. It cannot hold any more hydrogen – every bond is complete – it is saturated. Butyric acid – a fatty acid in butter is a saturated fatty acid. Structure of Unsaturated Fatty Acids Some fats are unsaturated. Show diagram of an unsaturated fatty acid The fatty acid in the diagram has one double bond. It is called a monounsaturated fatty acid. Carbon chains can have more than one double bond. If the carbon chain has 2 or more double bonds...
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...Biology Part A. Classify each as a carbohydrate, protein, or lipid. 1. carbohydrate | Starch | 9. carbohydrate | Polysaccharide | 2. lipid | Cholesterol | 10. lipid | Phospholipid | 3. lipid | Steroid | 11. neither, but is a key component of a lipid | Glycerol | 4. carbohydrate | Glycogen | 12. carbohydrate | Monosaccharide | 5. protein | enzyme | 13. carbohydrate | Cellulose | 6. lipid | saturated fat | 14. protein | amino acid | 7. protein | polypeptide chain | 15. lipid | unsaturated fatty acid | 8. carbohydrate | Glucose | | | Part B. Identify the specific molecule (use the above terms) from each description. Some terms may be used more than once. 16. lipids provides long-term energy storage for animals 17. carbohydrate provides immediate energy 18. lipids sex hormones 19. carbohydrate provides short-term energy storage for plants 20. protein animal and plant structures 21. lipids forms the cell membrane of all cells 22. protein speeds up chemical reactions by lowering activation energy 23. carbohydrate one sugar 24. protein (amino acids) monomer of proteins 25. carbohydrate provides long-term energy storage for plants 26. lipids steroid that makes up part of the cell membranes 27. *glycerol (see above) 3-carbon “backbone” of a fat 28. carbohydrate provides short-term energy storage for animals ...
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...Lipids and their Importance in our Diet Western Governors University What are Lipids Lipids are non-polar organic molecules made up primarily of a glycerol molecule attached to a fatty acid chain. A fatty acid chain consists of carbon atom backbone with several hydrogen bonds (figure 1).One example of a fatty acid is triglyceride. A triglyceride is composed of a glycerol molecule and three fatty acid chains or tails. Lipids or fatty acids such as a triglyceride are used for energy storage by the body and get stored in specialized cells called adipose cells. These cells are then stored together in what is called adipose tissue (figure 2). How energy is produced Fats are broken down in a process called oxidation and the energy released during this process is retained in the form of adenosine triphosphate or ATP. The first step in lipid breakdown involves separating the glycerol from the fatty acid chain in a step called hydrolysis (“Lipid Catabolism”, n.d., para. 2). In the next step, the fatty acids are broken down into two carbon pieces called acetyl-CoA. Once the fatty acids chains are broken down into acetyl-CoA they can enter the kreb or citric acid cycle. This cycle, along with the electron transport chain cycle, turns each acetyl-CoA molecule into twelve ATP. This means that a single fatty acid chain consisting of sixteen carbons can be broken down into eight acetyl-CoA molecules which will each yield 12 ATP. In comparison, a single molecule of glucose only yields...
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...Fat is one of the three main macronutrients: fat, carbohydrate, and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol. The terms "oil", "fat", and "lipid" are often confused. "Oil" normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, while "fat" may specifically refer to fats that are solids at room temperature. "Lipid" is the general term, as a lipid is not necessarily a triglyceride. Fats, like other lipids, are generally hydrophobic, and are soluble in organic solvents and insoluble in water. Fat is an important foodstuff for many forms of life, and fats serve both structural and metabolic functions. They are necessary part of the diet of most heterotrophs . Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents. There are two essential fatty acids in human nutrition: alpha-linolenic acid and linoleic acid . Other lipids needed by the body can be synthesized from these and other fats. Fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain. Unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based...
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...LP 5 Assignment: Lipid Panels Case Study Lipids: also known as fats, play many important roles in your body, from providing energy to producing hormones. You won’t be able to digest and absorb food properly without lipids. Of course, eating more fat than you need can lead to weight gain, but in proper amounts lipids are a healthy part of your diet. For example; bacon, sausage, and luncheon meats; whole, low-fat and reduced -fat milk, cream, butter, cheeses made with cream, egg yolk, fried foods, pastries, avocado, and nuts. Triglycerides: is composed of three fatty acids attached to a framework of glycerol. Glycerol is derived from a water-soluble carbohydrate. Fatty acids are organic compounds of carbon atoms to which hydrogen atoms are attached. For examples: meats, Coconut, Palm oil, Butter, Egg yolks, Canola oil, Olive oil, Nuts, Sardines, Avocados, Soybeans, Sunflower oil, Soybean oils, Tofu, Peanut oil, Milk and milk products (except fat-free types) Phospholipids: are vital for healthy cellular and body function. A subclass of a large and of a large and diverse group of organic compounds called lipids. They are building blocks of cellular membranes. Phospholipids form a lipid bilayer that encloses all living matter within a cell. Cholesterol: the body make cholesterol in the liver and uses it for a variety of important functions ranging from maintaining healthy cell membranes to building crucial hormones and vitamins. Cholesterol is a waxy substance...
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...A : DETERMINATIOPI OF CRUDE FAT OF SUNFLOWER USING SOXHLET APPAATUS ABSTRACT 11e objective of this practical was to determine the crude fat content of sunflower through semi continuous method using Soxhlet apparatus where by 5g of the sample was weighed in to extraction thimble and placed in to the extraction chamber. Then heat was applied to the flask containing the extraction solvent (ethyl ether) and the solvent builds up in the extraction chamber for 5 to 10 minutes and completely surrounds the sample then siphons back to the boiling flask. Fat content is measured by weight loss ofthe sample or by weight of fat extracted. The crude fat content was found to be 449o. Maleki et at.. (2003) reported that the crude fat content of toog of sunflower is 50°ro which is slightly higher as compared to the result obtained. This may be due to inefóciency of Soxhlet methods to extract bound lipids. INTRODUCTION The tota) lipid content of a food is commonly determined by organic solvent extraction methods. The accuracy of these methods greatly depends on the solubility of the lipid in the solvent used and the ability to separate the lipids fom complexes with other macromolecules. The lipid content of a food determined by extraction with one solvent may be quite different from the content determined with another solvent of the different polarity. In addition to solvent extraction methods there are non-solvent wet extraction methods and several...
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...Understand Your Fats and Fibers Tonya Rorem SCI/241 Instructor: Kevin Modglin According to the “Face the Fat’s” section on the American Heart Association web site bad fats are saturated and trans fats and the better fats are monounsaturated and polyunsaturated fats. Fish and Omega-3 oils are the best fats. Saturated fat are triglycerides that contain only saturated fatty acids. A few examples of foods that contain large amounts of saturated fat are animal fats such as cream, cheese, butter, ghee, lard, and fatty meats. Also included are certain vegetable products such as coconut oil, cottonseed oil, palm kernel oil, chocolate, and many prepared foods. Unsaturated fat is a form of fat that is liquid at ordinary temperatures. Its opposite is saturated fat, which holds a more solid form. Fats can also lead to high levels of cholesterol and heart disease, possibly cancer and weight gain as well. Although the dangers tend to be linked with saturated fats. The most common unsaturated fats come from oily fish such as herring, tuna, sardines, salmon, vegetable oils and nuts. Trans-fatty acids (trans fats) are more saturated than natural vegetable oils, solid at room temperature and more similar to saturated fat than to unsaturated fat. Food manufacturers prefer trans fats because they are more stable than vegetable oils and can extend the shelf life of food products. Consuming trans fats increases the risk of heart disease. Hydrogenated fat is solid or semi-solid at room temperatures...
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...1.) A scientific theory is a widely accepted and both highly tested and proven explanation based on observable phenomenon that occurs in nature. Scientific theories are supported by a large amount of evidence. On the other hand, a hypothesis is an explanation for a scientific question, but is easily testable and falsifiable. A prediction is a guess of what will happen when conducting an experiment, but a hypothesis establishes a relationship that helps to explain how the conductor of the study came up with his/her prediction. For example, a prediction would be “salt is dissolvable in water”, and a hypothesis would be “the polar water molecules will separate the ionic NaCl compound causing the salt to dissolve.” If the predictions are accurate, the hypothesis is supported. Hypotheses that are useful for explaining the natural world are easily testable, falsifiable, and parsimonious. When proposing an explanation for why something happens in the natural world, the explanation (hypothesis) must not be ambiguous or difficult to test/prove. A hypothesis that would not be useful for explaining the natural world would be “dogs hate cats because cats resemble predators that walked the earth millions of years ago” because it is not falsifiable. There would be no way one could set up a study to either prove or disprove the hypothesis. A hypothesis that would be useful for explaining the natural world would be “tumors are caused by the build-up of certain radioactive molecules”...
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...Triglycerides are the main make up of body fat in animals and humans as well as vegetable fat. Triglycerides are made up of glycerol and three fatty acids. Fats or lipids as a whole are not bad for you as they are used for energy, always in moderation, but there are different types of fats that you do need. Your body utilizes saturated fat very fast as opposed to other fats that has to go through different stages to be used. Triglycerides in food are digested and are processed in the liver combining it with a protein and then travel through your blood stream to your cells where they are then used for energy. Glycerol enters into the pathway through the Pyruvate and then onto Acetyl-CoA where it enters the Cori-cycle. From there it is transported to the electron transport chain where the end product is ATP. ATP is the body’s energy. Through beta oxidation fatty acids enters the pathway through the Acetyl-CoA. From here it moves the Cori cycle where they are then broken down into sugars and transported to the electron transport chain where ATP is the end product. Low fat diets are dangerous in that they strip the body of the process of this breakdown. Reduces energy stops the breakdown of fat for use in the digestive system gallbladder and liver. With this reduction the decrease of bile also stops the production of CCK or Cholecystokinin which signals the pancreas to release bile to breakdown the lipids. Simply the product will be fat sick skinny people with a blah feeling due...
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...Sources Of Dietary Fats -Animal sources: meat, cheese, and dairy -Plant sources: vegetable oils, nuts, and avocados -“Hidden”: French fries, pizza, baked goods, pasta, salad dressings -Benefits: provide texture, flavor and aroma to foods Lipid types- glycerol, fatty acids: chains of carbon atoms, acids at the end -Phosphate, chains of carbon atoms Carbon bonding- carbon can form four bonds Saturated Fats: carbons are saturated by hydrogens Unsaturated Fats: carbons are not saturated -The fat on the outside of a steak is solid at room temp. bec. It is high in saturated fatty acids, which pack tightly together -Vegetable oils are liquid at room temp. bec. They are high in unsat. Fatty acids. The bent chains of these fatty acids prevent tight packing allowing oil to flow Monounsaturated Fats: one double bond Polyunsaturated Fats: more than one double bond Omega-3 : first double bond at 3rd bond from omega end Omega-6: first double bond at the 6th bond from omega end Essential fatty acids cannot be made in the body, so they are essential in the diet Non-essential fatty acids can be made by the body so the are not essential in the diet (omega 6 fatty acids) Cis fat: hydrogen’s on same side (like sisters) -In cis fatty acids, the hydrogen’s are on the same side of the double bond and cause a bend in the carbon chain Trans fat: hydrogen’s are across -In trans fat acids the hydrogen’s are on opposite sides of...
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...Task 5: Lipids A. Fatty acids come from various sources within the body. The three primary fat sources are adipose tissue (which is where fat is stored), the liver from glycolysis and fats from the food we eat. Fats are stored in the form of lipids. This covers a multitude of compounds also including hormones and other substances that tend to be hydrophobic. Triglycerides are a type of lipid composed of three bonds between a glycerol and three fatty acids (these can be saturated or unsaturated). When triglycerides are broken down they are first simplified to the singular glycerol and three independent fatty acids. The fatty acids then enter beta-oxidation where they are further broken down into acetyl-CoA which consists of two carbon and one oxygen molecule, amongst other molecules. Acetyl-CoA then enters the citric acid cycle where it generates ATP. ATP production happens during electron transport phosphorylation where NADH and FADH2 from TCA pump hydrogen protons to the intermembrane space then they follow the proton gradient back into the mitochondrial matrix through ATP synthase generating ATP from ADP B. Two key differences between saturated and unsaturated fatty acids are the chemical structure as well as shape. All fatty acids maintain four bonds to all carbon atoms. Saturated fats are “saturated” with hydrogen atoms, these tend to come from animal sources but also include cheese and the occasional plant source such as coconut. Each carbon atom has a hydrogen or...
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...Food Intake Debra Scott April 18, 2013 Food Intake Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide liquids? The foods that provide protein in my 3 day intake are eggs, chicken and turkey. There were some foods that provided carbs also. Those foods were sweet potato, fried chicken and rice. Lipids constitute a broad group of naturally occurring molecules that include, fats, waxes, sterols, and fat-soluble vitamins (such as vitamins A, D, E, and K. I didn’t know what lipids were at first, but most people think of lipids negatively because they associate them with fats. Although come lipids are classified as fats, lipids are not bad. The food that contained lipids on one of my intake days were eggs. Other foods that contain lipids are poultry foods, such as beef, fish and cheeses. Review how you recorded protein, carbs, and lipid intake compares with recommendations of the DRI. If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance? My protein on this 3 day intake is an average of 125g, and the recommendation on my DRI says that it should be at 69-242g. My carbs on this 3 day intake is an average of 90g, and my DRI says that it should be at 311-450g, so this means my carbs are lower than should. I would add more good carbs to my diet and more...
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