Food Science

Chocolate Chips Invisible Fats

02/03/15
Non, Tanarut Lerdsuwanrut
Boss, Watcharapong Chaiyapong
Byrd, Apiwat Puttansri
Marco, Punyarat Kaensaree
Pete, Yanin Budhijalananda
Introduction:
There are many nutrients in our food like proteins,
carbohydrates, vitamins, minerals and lipids. But there are one
nutrient that you cant see it is invisible fats. In term of invisible
fats, it means the fats that located inside the food which we
cannot see with our own eyes so it can make you get fats easily
without noticing it. This experiment will show you the amount of
invisible fats in your food that you eat. It is very important for us
to know the amount of fat and the type of fats in each type of
food that we eat. There are two types of fats, saturated fats and
unsaturated fats. Saturated fats are fats that have single bonds
and Unsaturated fats are fats that have double bonds also its
better for your health than saturated fats too. Lipids is an organic
compounds that contain fatty acids or derivatives that are
insoluble in water but soluble in organic solvents. We measure the
amount of invisible fats in chocolate chips to compare to other
groups that use different food in the experiment such as
sunflower seeds and potatoes chips.
Purpose: To measure the amount of invisible fats and the type of
fats in chocolate chips.

Material:

1) Chocolate chips
2) Sunflower Seeds
3) Potato Chips
4) Acetone
5) 100-mm Petri dishes
6) 400-ml beakers
7) 50-ml graduated cylinders
8) Stirring rod
9) Balance
10)
Foil and paper towels
11)
Gloves
12)
Lab Coat
13)
Goggles
Procedure:
1. Weigh out 5 grams (about 9 chips) of chocolate chips.
2. Crush the chocolate between 2 sheets of foil.
3. Label the beaker and the petri dish that you will be using with
your group name, class number, and food type.
4. Weigh the empty beaker and record this weight in the data
table.
5. Make sure to zero the scale with the empty beaker, and record
the weight of the food inside
6. Add 10 ml of acetone to the food in the beaker
7. Swirl for 1 minute in a hood, or stir with a glass stirring rod in a
well ventilated area
8. Carefully drain off the acetone into the petri dish, making sure
that the chocolate remains in the beaker
9. Add 10 ml of acetone again and repeat steps 7-8
10. Allow the acetone in the petri dish to dry overnight in a hood
to visualize the lipid that will be extracted.
11. Allow the beaker with the food to dry overnight.
12. Weigh the beaker with the food the following day.
Analyzing Results

1. Compare the results of each group within teams and

between teams.
Weight
of food
(g)

Weight of
food after
24 hours
(g)

Weight
lost from
Overnight
(g)

Percent
Lipid
Extraction
(%)

Percent
Lipid from
Nutrition
label (%)

Percent
Error
(%)

chocolat
e chip 1

4.33 g

3.05 g

1.28 g

29.56 %

30 %

-1.47 %

chocolat
e chip 2

4.82 g

3.31 g

1.51 g

31.33 %

30 %

4.43 %

Potato
Chips 1

5.05 g

4.25 g

0.8 g

15.84 %

30 %

-47.2 %

Potato
Chips 2

5g

4.77 g

0.25 g

4.6 %

30 %

-54.67
%

Sunflowe 5.41 g
r seeds 1

5.1 g

0.31 g

5.7 %

53.3 %

-89.3 %

Sunflowe
r seeds 2

4.31 g

0.68 g

13.6 %

53.3 %

-74.4 %

Food

5g

2. Describe the appearance of the fats in the petri dishes

for each of the 3 teams.
Sunflower seeds group
- The fat in sunflower seeds group
look like brown bacteria with many tiny
spots around the plate. Some of the fat
stay close together made them look like
stain.

Chocolate chip group

Our group result look like a dry chocolate milk. The fat
stay together and spread equally all over the plate when it
dry, it turn out look like a thin layer of chocolate milk.
-

Potato chip group

- For the potato chips group, the fat
look like an oil left from frying
something and dry. It also look similar
to stain.

3. Describe which of the foods contained saturated and

unsaturated fatty acid in this experiment, based on your
descriptions of fats in the petri dishes.
- According to our group experiment we found out that
sunflower seeds and potato chip are unsaturated fat. In our
experiments both of the Sunflowers and Potato turned to
liquid solution after we put acetone in room temperature.
Unlike chocolate chip it turn solid in room temperature. So
our chocolate contained saturated fatty acid.
4. How can you account for the percent error that was
calculated?

- In order to find the percent error we need the formula

that calculate the percent error.The formula are:
- (Percent Lipid Extraction) (Percent Lipid from Food
Label) divided by (Percent Lipid from Food Label) x 100 =
percent error