12 March 2014

Food Science
Invisible fats lab report
Group member:
Toy Akarachai 1007
Knight Tanapon 1007
Puifai Suthida 1007
Max Chinapat 1007
Introduction:
Fats is one of the macromolecules that give us highest amount of energy. 1grams of
fats is equal 9 kcal. Fats keep our body warm and make our body flexible. The
examples of fats are raw beef, chicken, pork etc. Fats can be identified into 2
groups by visibility, visible and invisible fats. Visible fats is fats that we can see by our
eyes such as raw beef, chicken, and pork. We can see the fats in a form of oils. In
the other hand, invisible fats, these fats we cannot see by our eyes such as cookies,
desserts, and candy. So in this experiment, we use Acetone to extract the invisible
fats that hide in food and we will be able to determine that unsaturated or
saturated fats. Vitamins that can be dissolved with fats are Vitamin A,D,E,and K.
Lipids are organic compounds so they are able to dissolve in organic molecules
(like dissolve like). Lipids is very important in Biology because it makes barrier in the
membrane of animals and its the component of phospholipid bilayers. The
monomer (smallest unit) of fats is fatty acids and glycerol. For the fatty acids, its
long straight chains consisting of carbon and hydrogen called hydrocarbon
attached carboxylic group (COOH) and methyl group (CH3). There are 2 types of
fatty acids, saturated and unsaturated fats. Saturated fats has single bonds
because all atoms completely attached each other and its solid in room
temperature. The example of saturated fats are beef fat( tallow), lard(pork fat),
and butter(milk fat).Saturated fats mostly found in animal products. Unsaturated
fats has double bond among the carbon atom and its liquid in room
temperature. The example of unsaturated fat are canola oil, corn oil, cottonseed
oil, and soybean oil. Unsaturated are mostly found in plants. It better consume than
saturated fat. In the special case, some of fats has more than 2 bonds, its called
polyunsaturated. Corn and soybean are the example of polyunsaturated fats. So
the main difference between saturated,unsaturated, and polyunsaturated is the
number of bond in molecules.

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Purpose: we will be extracting and examining the fat in chocolate,potato chips,
and sunflower seeds.
Materials:
Chocolate chips
Acetone
100-mm Petri dishes
400-ml beakers
50-ml graduated cylinders
Stirring rod
Balance
Foil and paper towels
Gloves, Lab Coat, Goggles
Procedure:
Team 1: Extraction of Fat
from Chocolate Chips
1. set the balances value into zero with empty beaker, and record the weight of
the food inside
2. weigh 5 grams if chocolate chips. Crush them into the smaller pieces.
3. weigh the empty beaker and record into data table.
4. Label the name of group, class number and type of food on the petri dish.
5. Add 10 ml of acetone to the food in the beaker
6. Swirl for 1 minute in a hood, or stir with a glass stirring rod in a well ventilated area
7. Carefully drain off the acetone into the petri dish, making sure that the
chocolate remains in the beaker
8. Add 10 ml of acetone again and repeat steps 7-8
9. Allow the acetone in the petri dish to dry overnight in a hood to visualize the lipid
that will be extracted.
10. Allow the beaker with the food to dry overnight.
11. Weigh the beaker with the food the following day.

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Data table:

Analyzing result:
1. Compare the results of each group within teams and between teams.
Answer:
compare chocolate team 1 to us, the reason that we got more percent lipids
extraction because team1 didnt extract the food properly according from
percent error that they got
Potato team1 to our team. We got more percent lipids extraction because
potato chip team1 didnt extract their food well enough by percent error of
31.07% but if they focus more on extracting their food chip usually have more
percent lipids extraction than chocolate.
sunflower team1 to our team. sunflower team1 have less percent lipids extraction
then our result because sunflower seedsfat is harder to take out because their fat
is come from nature. So it hard for them to extract there food looking at their
percent error.

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2. Describe the appearance of the fats in the petri dishes for each of the 3teams.
Answer:
In the chocolate chip plate, it looks like the brown powder which sticked together
and there are some darker brown dots on the top
In the sunflower seeds, it looks like the sticky dark yellow oil and there are some little
pieces in it.
In the potatoes chip plate, it looks like the yellow oil but not sticky, there are some
pieces of potatoes in the plate.
3. Determine which of the foods contained saturated and unsaturated fatty acids
in this experiment, based on your descriptions of fats in the Petri dishes.
Answer:
Chocolate chips are saturated fats because after we add the acetone in the petri
dish, chocolate chip is solid in room temperature as the feature of saturated fats. In
contrast, potato chip is liquid in room temperature. So it is unsaturated fats. And the
last one is sunflower seeds, its both saturated and unsaturated fats because in
the petri dish, the sunflower seeds are both liquid and solid.
4. How can you account for the percent error that was calculated?
Answer:
The percent error came from when we crushed the chocolate and put it back to
the beaker. When we crush chocolate into small piece it might split out of the foil.
so the actual weight of foods will not be accurate. More over, the chocolate
contains emulsifier thus we can't find the exact amount of it.
Conclusion:
First day of the lab, we went to do the experiment in order to find a percentage
of lipids in our food. Our team got chocolate ship. We crushed 5 grams of
chocolate then put it in the petri dish. Then we put the acetone into it. The acetone
will extract the invisible fats that hide in chocolate out but it also remove the

12 March 2014
emulsifier in chocolate too. So, thats why other the groups that did same as our
products but have different result. After 24 hours we left the chocolate in the lab
and we come to collect our result. The result that we got was quite same as what
we expected that chocolate will have a lot of fat in it. Our result, the percent lipid
of our food is more than other group in 43.56%. Compare our team to team1s
chocolate have very little amount. We think that they did some mistake during the
experiment according to there percent error. Percent error is the percent of food
that lost during the extraction which mean that if team 1 extract properly, they
might mostly get the same result like us. There was some mistake that we made
during the lab.That is we not scrape all of the chocolate ship after 24 hours which
might change our result. This give us a lesson that me should do the experiment
more neatly and then we might get more accurate result approximate to the
percent lipid from nutrition label which means that is the standard value of each
food. In addition, we learned that fat can be identified into visible and invisible fats.
And when we used acetone to extract the invisible fats. We can determine the
which one is unsaturated or saturated fats by looking to the features of each food
in petri dish. If its liquid, food is unsaturated fats. But if its solid, That foods is
saturated fats. In our experiment, the saturated fats is chocolate chip. The
unsaturated fats is potato chips. And the special one that has both unsaturated
and saturated fats is sunflower seeds.