Scribd
Upload
44 views4 pages

Fat Transcript

The document provides information about lipids and fats through two experiments. The first experiment tests for the presence of fat in almonds through solvent extraction using ethanol, which dissolves the fat. This shows that almonds contain good fats. The second experiment compares biscuits with and without fat to see which tastes better, involving ratings from test subjects. The document then defines different types of lipids like triglycerides, saturated and unsaturated fats. It discusses the functions of lipids in providing energy storage and maintaining cell structure. Three case studies are presented on the effects of balanced fat intake, fat deficiency, and excess fat. The results of the biscuit experiment are revealed, allowing a conclusion on which biscuits

Uploaded by

Dhruv CV
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
44 views4 pages

Fat Transcript

The document provides information about lipids and fats through two experiments. The first experiment tests for the presence of fat in almonds through solvent extraction using ethanol, which dissolves the fat. This shows that almonds contain good fats. The second experiment compares biscuits with and without fat to see which tastes better, involving ratings from test subjects. The document then defines different types of lipids like triglycerides, saturated and unsaturated fats. It discusses the functions of lipids in providing energy storage and maintaining cell structure. Three case studies are presented on the effects of balanced fat intake, fat deficiency, and excess fat. The results of the biscuit experiment are revealed, allowing a conclusion on which biscuits

Uploaded by

Dhruv CV
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 4

Hello everyone and welcome to my flip classroom on one of my

personal favourite topics: Lipids and Fats. I will try my best to explore the
world of fat alongside all of you and I really hope you will understand fat
well after this class. So, sit back relax, and just be attentive as we start
the presentation with an experiment titled: Testing For Fat In Almonds.
Almonds are a common household snack eaten across the world, and
we are told that they are good for us and strengthen us. And that is
correct because almonds contain good fat amongst other things, and I
will prove this via an experiment to test for the presence of fat in
almonds.

So, we have:
2 test tubes on a stand
Four Almonds
A mortar and pestle
Distilled water
Ethanol (Pure Alcohol)
A strain meshes

And now we will start:


1 Chop or grind a small amount of food, and put some into a very clean,
dry test tube.
2 Add some absolute (pure) ethanol. Shake it thoroughly.
3 Put some distilled water in another tube.
4 Pour some of the liquid part, but not any solid, from the first tube into
the water. Separate with a mesh
5 A milky appearance shows that there is fat in the food, and I will
explain why later.

Now what you saw was ethanol separating he fats from the food
using a method called solvent extraction. In this procedure, only the
fat components of the food sample are dissolved basically taking one
part of fat and extracting using a specific solvent. As the components of
fat can only be dissolved in one solvent we must use ethanol to break
apart bonds between acids in fat and glycerol in fat.

Now for experiment two, it’s a very simple experiment to see whether
food tastes better when it has fat or when it doesn’t. So I will pick 10
people, A-J and 5 will get a biscuit with fat enclosed in an opaque bag.
The other 5 will get a biscuit of the same brand, the same flavour, the
same size as well. But it will not have fats. Each group will rate it out of
10 on a sheet I will give you and at the end of the presentation we will
determine whether food tastes better with fat or not.

I will now explain types of lipids and give you a simple outline of
lipids before I get down to fat facts.

Lipids are a diverse group of molecules. They play an essential role


in our bodies. They are often referred to as fats. But they also include
other substances such as waxes and steroids. One of the defining
characteristics of lipids is their hydrophobic nature, which means they
don't dissolve in water. Lipids serve many functions in the body. These
include providing energy storage and insulation for internal organs. They
also support cell growth. They play a crucial role in hormone regulation.
Understanding the different types and functions of lipids is critical for
maintaining optimal health.

Lipids can be classified into three main types, namely simple,


compound, and derived lipids. Compound and Derived lipids are quite
complex and are going to be confusing for us to learn so I won’t cover
them. But a few examples of compound and derived lipids in humans
include steroids, hormones like Gonadotropin and Cholesterol amongst
many.

Simplle lipids are split into two groups triglycerides and waxes that
are made by bees.

Now let me break down triglycerides or fat for you, Triglycerides are
what we call fat and are further divided into two groups saturated fats
and unsaturated fats, one good and one very bad. Saturated lipids such
as those found in animal fats – saturated lipids don’t contain any carbon-
carbon double bonds and lead to heavy cholesterol build up.
Unsaturated lipids which can be found in plants contain carbon-carbon
double bonds. The presence of a double bond means that the molecule
is able to bend. As a result unsaturated fats cannot pack together as
tightly and are therefore liquid at room temperature and can easily be
absorbed broken down and used effectively.
Fats are based on a similar chemical structure and are made of fatty
acids and glycerol which are two smaller molecules. Fatty acids are
molecules with a carboxyl group head (made of carbon, oxygen and
hydrogen) and a long hydrocarbon chain, which consists of carbon and
hydrogen atoms. When the three fatty acids bond to the glycerol
molecule, they form a fat molecule, also called triglyceride. As seen in
the image above.
Let’s go over the functions of lipids and where they are found in
humans,
One of their most important functions is to provide an efficient source of
energy for the body. When we consume more calories than our body
needs, the excess calories are stored in adipose tissue (fat cells) as
triglycerides.
In addition to providing energy storage, lipids play a crucial role in
maintaining proper cell structure and function. Lipids make up the
cellular membrane that surrounds every cell in our bodies, which helps
regulate what passes into and out of each cell. Lipids can be found in
nuts and seeds, plant-based oils, dairy product, fatty fish with fatty acids
like omega 3.

Let’s discuss lipids influences on humans over three case studies,


1. When a person is healthy it is most likely that they are consuming a
good amount of saturated and unsaturated fat which allows a balance
between the two. This person’s arteries would be healthy, their
metabolism would be strong and they would be energetic and fit.
2. When a person is malnourished and has a body mass index ratio
below fourteen, life is endangered. The bodies main organs begin
shutting down and the person may look thin and emaciated. Electrolyte
imbalances reduce the hearts ejection rate. Another rare but life
threatening condition caused by a severe deficiency of fats in the body is
Wilkies syndrome and the case study I would use for this example would
be none other than myself. Superior mesenteric artery (SMA) syndrome
is a rare condition that involves compression of the third portion of the
duodenum which is the upper part of the small intestines just past the
stomach. This condition occurs when the third part of the duodenum is
compressed between two arteries – the main artery of the body called
the abdominal aorta (AA) and one of its branches called the SMA. This
is because the fat between these two arteries is not present and allows
them to close the intestines. Treatment for this condition includes
placement of an enteral feeding tube with a high fat diet to restore
lacking fat.
3. Coronary heart disease occurs mostly when a person is obese.
The coronary arteries supply blood to the heart muscle. These may
become blocked by a build-up of fatty plaques containing cholesterol,
resulting in coronary heart disease.
If a coronary artery is blocked, the blood supply to part of the heart
muscle is cut off. That part of the heart cannot continue to contract,
causing a heart attack.
Cross-section on the screen shows how plaque causes abnormal blood
flow in affected arteries.
A major cause of CHD is poor diet – eating more saturated fat tends to
increase cholesterol levels which can’t be broken down naturally and
hence builds up plaque leading to hearts attacks and even death.

And now what we were waiting for, the score out of 50 for the fat free
biscuit was ………. / 50
The score for the fat filled biscuit was ……….. / 50
Hence we can come to a conclusion that the ……………. Biscuits are
better tasting and more popular.

By now we have understood all of the following concepts:

Types of lipids (General)


Extended description of simple lipids (General)
Structure of fat molecules (General)
Testing for fat in a food with ethanol emulsification (General)
Whether fatty or fat free foods taste better and are more popular
(Humans)
Functions/uses of fat and where it is found (Humans)
Case study 1 – Balanced fat in body effects (Humans)
Case study 2 – Lack of fat in body effects (Humans)
Case study 3 – Excess fat content in body effects (Humans)

Surprise, The cookies I did not use can be eaten by all now. Thanks for
listening and hope you enjoyed.

You might also like