FATS AND OILS

TEST FOR LIPIDS

CHEM 104
 What are Fats and Oils?
• Fats and oils are concerted source of energy.
• Certain percentage of body weight of human
being is fat and 20-35% of calories should
come from fat.
• Fats in the diet are essential for good health
and are needed for the growth of the body
and the processing of vitamins.
• They make up part of all cells and help
maintain the body temperature.
 What are Fats and Oils?
• They form fatty tissue around delicate organs
to protect them from injury.
• Chemically fats and oils are triesters of
glycerol (1,2,3-trihydroxypropane) compose
the class of lipids known as fats and oils.
• These triglycerides (or triacylglycerols) are
found in both plants and animals, and
compose one of the major food groups of our
diet.
 What is the difference
between a fat and an oil?
• The most obvious and
defining difference
between fats and oils is
that fats are typically solid
at room temperature
whereas oils are liquid at
room temperature.
• Such additions include;
butter, margarine, lard,
mayonnaise, ghee and
cooking oils.
Foods that are high in fats
and oils:
• Avocados. The avocado is different from
most other fruits. ...
• Cheese. Cheese is incredibly nutritious. ...
• Dark Chocolate. ...
• Whole Eggs. ...
• Fatty Fish. ...
• Nuts. ...
• Chia Seeds. ...
• Extra Virgin Olive Oil.
 Saturated Fats
• Contain only single bonds
within the carbon chain.
• Saturated fats are of animal
origin and are usually
present in solid form.
• It increases the blood
cholesterol level.
• Coconut oil and palm oil
also contain saturated fat.
Unsaturated Fat
• Contain double
bonds within the
carbon chain.
• Unsaturated fat is
found in fish like
salmon, tuna,
nuts, seeds and
etc.
 Solubility Test
• Oils and fats are soluble in organic
solvents like, chloroform, alcohol, ether,
carbon tetrachloride, etc. but are insoluble
in water.
 Acrolein Test
• It is used to detect the presence of glycerol
or fat.
• When fat is treated strongly in the presence
of a dehydrating agent like potassium
bisulfate (KHSO4)
• The glycerol portion of the molecule is
dehydrated to form an unsaturated
aldehyde, acrolein that has a pungent
irritating odor.
 Spot Test

• Fats and oils have higher boiling points so at

room temperature they cannot absorb enough
heat to evaporate.
• When fat and oil is place on a sheet of paper,
it diffracts light.
• The diffracted light can pass from one side of
the paper to another side and produces a
translucent spot.
 Translucent Spot test

• Fats and oils have higher boiling points so

at room temperature they cannot absorb
enough heat to evaporate.
• When fat or oil is place on a sheet of
paper, it diffracts light.
• The diffracted light can pass from one
side of the paper to another side and
produces a translucent spot.
Unsaturation Test
Unsaturation Test
 Huble's test
• This test is used to detect the degree of
unsaturation in oil or fat.
• Huble’s reagent reacts with alcoholic
solution of iodine that contains some
mercuric chloride.
• During the reaction, the violet colour of
iodine fades away if the oil or fat is
unsaturated.
• If the oil or fat is saturated, the violet colour
of iodine does not fade away.