Lipid Group Proposal 1 v5

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Feb 20, 2024

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Chemical Thinking Lipid Group Proposal 1 v5.8 | CHEM 151 LGP1 v5.8 6-3-23 1 Lipid Group Proposal 1 Your name: Your email: Your lab partner’s name(s): Your lab partner’s email(s): Your lab instructor’s name: Your lab section: 1. Session 1 Goals (1 pt) . In complete, well-written sentences, summarize in your own words the goals for this first session of the Lipid Project (not the entire Project – just the first session of the Project ) . In the first session of the Lipid Project the main goal is to develop and evaluate the separation techniques which does support a mass-based quantification of lipids present in the snack foods, isolate and quantify the lipids that are present in a sample of a snack food using differentiating solubility characteristics, and run tests to identify the presence of non-lipid food components that might interfere with lipid quantitation. 2. Food Component Two-Solvent Solubility Exploration Results (4 pts) . Clearly summarize in Table 1 below the key results from your implementation of the Food Component Solubility Testing Infographic on the three known food components (vegetable oil, protein powder, and starch). For each of the three known food components indicate where most of the component resides (which layer/solvent, or as an insoluble solid at the bottom of the aqueous layer) . Table 1. Vegetable Oil, Protein Powder, and Starch Two-Solvent Solubility Observations Component Vegetable Oil Protein Powder Starch Cyclohexane vs. NANOpure Water Vegetable separates into top layer, top and bottom become clear Protein powder separated into top layer, bubbly/cloudy top layer Starch in middle layer, cloudy/bubbly liquid Cyclohexane vs. 1 M HCl Vegetable oil separates into top layer, but both solutions appear clear after settled Protein powder separated into top layer, bubbly/cloudy top layer Starch in unknown layer, dissolves completely, clear on both layers Cyclohexane vs. 1 M NaOH Lipid separated completely into top layer the bottom layer appears cloudy Protein powder separates into middle layer, middle layer appears bubbly/cloudy Starch separates into unknown layer, dissolved completely Cyclohexane vs. 5 M NaCl Lipid separated into top layer solution becomes clear in both layers after settled Protein powder separates into middle layer, middle layer appears bubbly/cloudy Strach separates into the bottom layer, bottom layer is slightly cloudy Notes: All work must be very neat and organized . If you need to collect your thoughts, please use a separate sheet of paper. Proposals are a group effort . Please submit the completed document as a PDF to the Lipid Group Proposal 1 D2L DropBox before the scheduled end of lab. Always check to confirm the correct document/file has imported to the correct lab D2L Dropbox folder – no excuses. Submission to an incorrect Dropbox folder will be subject to a 1-point penalty. If you submit an unintended document, or need to update a submission, you can always resubmit so long as you are not past the deadline . If you submit the wrong document and fail to realize this until after the deadline, a resubmission cannot be accepted. So please be careful and always double check! This is performed in groups with a procedure basically identical to that of the Pigment Project . Hence, you should not exceed 30 - 35 minutes for this activity. You must be very well-organized and complete this exploration and Table 1 efficiently/expeditiously so that sufficient time to properly address the other activities remains.

Chemical Thinking Lipid Group Proposal 1 v5.8 | CHEM 151 LGP1 v5.8 6-3-23 2 3. Lipid Quantitation Exploration using the Practice Snack Food (6 pts) . From the results in Table 1 , identify the cyclohexane vs. aqueous solution (either NANOpure, 1 M HCl, 1 M NaOH, or 5 M NaCl) that best separates/isolates the lipids free of non-lipid solid components . Use this “best” solvent combination with the Lipid Gravimetric Analysis Infographic to quantitatively isolate the fat (lipid) from the practice snack food. The finely ground snack food mass should be in the 0.75 g range, with the vegetable oil control mass about 0.25 g. Use individual solvent (cyclohexane and the selected aqueous solution) volumes in the 2.5 mL range to give a total volume of roughly 5 mL. Complete Table 2 , which gathers the supporting raw data for the practice snack food lipid quantitation. Then complete Table 3 . You are NOT required to calculate an isolation correction factor or the percent fat by weight . Using the space below Table 3 , in well-written sentences clearly summarize the key results . Table 2. Practice Snack Food Lipid Quantitation Raw Data Practice Snack Food (Unknown) Mass (finely ground) Volume of Cyclohexane Volume of NaCl Beaker 1 Mass (m beaker 1 ) Unknown Isolate + Beaker 1 Mass (m 1 ) 0.749 g 2.5 ml 2.5 ml 65.41 g 66.20 g Vegetable Oil (Control) Mass Volume of Cyclohexane Volume of NaCl Beaker 2 Mass (m beaker 2 ) Control Isolate + Beaker 2 Mass (m 2 ) 0.249 g 2.5 ml 2.5 ml 74.73 g 74.98 g Table 3. Practice Snack Food Lipid Quantitation Results and Observations Unknown Isolate Mass (m ULI ) Control Isolate Mass (m CLI ) Observations 66.159 g 75.43 g The mass decreased due to all the cyclohexane being evaporated off and separated. After doing all the mixtures it was noticed that the vial with Cyclohexane NaCl and either protein or vegetable oil were the easiest to separate. It is strongly recommended to have one group member move on to the starch testing design/plan ( Part 4 ) while the other member monitors the cyclohexane being evaporated off from the Unknown and Control cyclohexane layers ( Part 3 ).

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