Determination of Saponification and Iodine Number of Some Lipids

c)Lipids monomer(s) are called fatty acid and glycerol. The functional group is called ester. The linkage type of lipids is non polar bonds or sometimes called ester bonds. The primary function of lipids is energy, hormone production and insulation of the body.

The goal of this project was to make, and test four soaps, and two detergents. The purpose of making four different soaps and two detergents was needed in order to decide which one would be best for the environmental group to use in the future that would allow for the safest cleanup of an oil spill while not harming the animals or the environment in the process. It was necessary to test the impact of the four soaps and two detergents by analyzing their different properties based off of their specific characteristics and the wastewater left over from the vacuum filtration procedure. This procedure had to be undertaken in order to confirm which of the soaps and detergents synthesized is most

Results: No substantial qualitative data was collected, except that the original reaction mixture turned a purple color. Upon the addition of anise oil and heat, the reaction mixture turned a brown color. And with the addition of NaHSO3 the mixture turned a white color. The mass of the final product sample was measured to be 0.08g (see Calculation 1). The melting point range for this sample was 172.8-185.4ºC in Trial 1 and 171.6-185.2ºC in Trial 2 (see Table 1). The IR spectrum of anise oil can be found attached. Peaks appear to exist at 3022.86, 3002.41, 2957.58, 2933.88, 2912.63, 2834.94, and 2723.19 (cm-1). Another set of peaks appear to exist at 1608.06, 1510.55, 1464.73, 1441.16, 1306.3, 1283.06, 1247.18, 1174.78, 1036.26, 964.58, 839.29, and 787.03 (cm-1). No other significant quantitative results were collected.

Sterols are categorized as organic molecules, specifically a lipid. A common trait a lipid has is it is insoluble to water. The chemical structure includes four carbon-fused molecules with an additional oxygen molecule attached. The most known animal sterol is cholesterol. Cholesterol is fundamental to the structure of the cell membrane. It also functions as a fat-soluble in the body.

Phospholipids are compound lipids. They are also known as phosphatides. They are defined as esters of fatty acids with glycerol or any other alcohol and contain an esterified phosphoric acid and a nitrogenous base.

However, the lipid-soluble vitamins A, D, E and K are only present in dietary fat and needed for absorption. Fat also lubricates food in the mouth and contains much of the flavour. There are 3 types of fats in our diet and body: 1) Triacylglycerol- 3 fatty acids attached to glycerol by ester bonds. 2) Phospholipids- 2 fatty acids and a head group attached to a glycerol. Common head-groups are: Phosphocholine, Phosphoethanolamine, Phosphoserine and Phosphoinositol. 3) Cholesterol- a 4 ring

First, each graduated cylinder was weighed on the scale individually and labeled as one of the three liquids, so the mass could be recorded. This step helped to keep constant conditions between the different groups, as did using the same scale. Next, 25 mL of each liquid was placed in the compatibly labeled cylinder. The type of liquids used, water, olive oil, and baby oil, were the independent variable of the experiment. Thirdly, each cylinder was weighed again. The mass of the cylinder with the liquid was then recorded. Then, each liquid was poured into the beaker slowly in the order of water, then olive oil, then baby oil. After allowing time for the liquids to settle, the order of the liquids were recorded from bottom to top. Finally, calculations to find the density of each liquid were made by subtracting the mass of each cylinder without the liquid from the mass of the cylinder with the liquid in it, and recording the result. Then the mass of the liquid alone was divided by the 25 mL to find the density, the dependent variable of the experiment. All groups’ densities were averaged

Triglycerides are made up of 3 fatty acid chains attached to a glycerol molecule. In the fatty acid chains the carbon atoms may have single bonds between them making the lipid saturated. These are usually solid at room temperature and are called fats. If one or more bonds between the carbon atoms are double bonds, the lipid is unsaturated.

And its analogues are detrived as when the basic mooeity (1,2-diacyl-sn-glycerol) of lipid is attached with

The first part of the experiment was to prepare the biodiesel fuel. Each group was given a different oil to synthesize. Students measured their oil into a beaker and placed it on a hot plate with a stir bar. When the oil reached 50℃, a mixture of 0.5mL of 9MNaOH and 10 mL of methanol were added to it. After 20 more minutes of stirring the oil, students fill centrifuge tubes with the biodiesel mixture and place them in the centrifuge. Students then transfer the top biodiesel layer into a small beaker using a Pasteur pipet. After creating the biodiesel, students now had to test the viscosity, effects of

Lipids are a class of materials which includes fatty acids, glycerides, phospholipids, sphingolipids, waxes and sterols etc. They may be poorly soluble in water, but have other characteristic properties like hydrophilic and hydrophobic portions which can be identified by their fatty acid composition, melting point, HLB value, and their solubility in solvents like Glycerine and other organic solvents. Vegetable oils and primarily used in the preparation of different types of formulations. A adult’s

Tables 1.4 and 1.5 present the detailed properties of biodiesel obtained by synthesis based on the starting oil, as well as a general guide to biodiesel properties with regard to the type of oil contained in chain departure [29]. Table 1.5 shows that it is advantageous to use an oil with short chain and saturated. Indeed, in this case only the calorific value is not favored. The five most common channels in vegetable oils chains are palmitic, stearic, oleic, linoleic and linolenic. As mentioned above, the FFA content influences the process and the final properties of biodiesel.

Lipids can be classified into four groups which are -fats, oils, and waxes, -compound lipids, -steroids, and -derived lipids.

Title: Determination of free fatty acid (FFA) in oil and determination of iodine value (IV) in oil

Vegetable (non-dairy) fats are used extensively as fat sources in ice cream in the United Kingdom, parts of Europe, the Far East, and Latin America but only to a very limited extent in North America. Five factors of great interest in selection of fat source are the crystal structure of the fat, the rate at which the fat crystallizes during dynamic temperature conditions, the temperature-dependent melting profile of the fat, especially at chilled and freezer temperatures, the content of high melting triglycerides (which can produce a waxy, greasy mouth-feel) and the flavor and purity of the oil. It is important that the fat droplet contain an intermediate ratio of liquid: solid fat at the time of freezing. It is difficult to quantify this ratio as it is dependent on a number of composition and manufacturing factors, however, 1/2 to 2/3 crystalline fat at 4-5oC is a good, working rule. Crystallization of fat occurs in three steps: under cooling to induce