Session Two (1.4.2): Fats, Oils and Ethanol Emulsion Test

Introduction

Fats and oils are also called lipids. Oils are liquids at room temperature, whereas fats are solids at this temperature. Lipids are compounds containing carbon, hydrogen and oxygen and they form large molecules. Lipids are used as stores of energy and are very good biological insulators helping animals keep warm in cold climates.

Reading

Read and make notes on pages 34-35.

Tasks

Make a copy of Fig. B3.06. This diagram makes use of zig-zag lines and rectangles as a shorthand way to describe these very large molecules with long carbon chains.

The presence of lipids in a sample of food is tested for by using the Ethanol Emulsion test. The links below shows how the test is carried out.

Write a brief paragraph summarising how the Ethanol Emulsion test is carried out.

Links

WATCH - Fats and oils (Plant Oils) (YouTube) Links to an external site.

WATCH - Ethanol emulsion test for fats (YouTube) Links to an external site.