Lab 2

Taylor Durham
Nutrition 101
Mr. Oropallo
Lab Report #2: Fat Extraction From Food
What is a triglyceride? Draw its structure. A molecule that contains three fatty acids attached at the oxygen atoms of glycerol.

What are the differences between saturated and unsaturated fats? Drawn an example of each. If all bonds are single, the fatty acid molecule is saturated. If there is a double bond among the carbon atoms, the fatty acid molecule is unsaturated.

What form does each of these fats take at room temperature and what are the common sources of each? Saturated fats are solid at room temperature and unsaturated fats are liquid at room temperature. A common source of saturated fat is tallow, lard, and butter. Common sources of unsaturated fat are canola oil, corn oil cottonseed oil, and soybean oil.

What is your hypothesis? I believe that we will extract less saturated fat than predicted by the packaging labels, especially for the walnuts and chips.

DATA TABLE - EXTRACTION
Food
Weight of beaker
Weight of beaker with raw food
Weight of raw food
Weight of beaker with dried food
Weight lost from food
% Lipid extraction
Chocolate chips
14.78g
19.79g
5.01g
18.47g
1.02g
20.36%
Potato chips
27.43g
32.43g
5.00g
33.51g
-.08g
-1.6%
Walnuts
17.07g
22.07g
5.00g
23.27g
-1.2g
-24%

DATA TABLE – DESCRIPTION OF FATS
Food
Color
Texture
Viscosity
Chocolate chips
Mostly brown, yet white at site of dropped chip into dish.
Dry and smooth feel.
Thick and solid.
Potato chips
Light milky white.
Wet.
Liquid.
Walnuts
Opaque milky white.
Wet.
Liquid.