Isolation and Characterization of Complex Lipids from Egg Yolk
Kirsten Martinez Charmaine Pua Carla Samson
Ronald Ty Ara Vertudez
3Bio-1
INTRODUCTION
INTRODUCTION
INTRODUCTION Lipids - hydrophobic (water insoluble – nonpolar) - form aggregrates aggregrates (non polymeric) - can be extracted extracted from the cell by organic organic solvents –
Major lipid groups include fats, phospholipids, steroids and waxes.
INTRODUCTION Functions: 1. Comp Compon onen entt of of cel celll mem membr bran ane e a. Phospholipids (Glycerophospholipids and Sphingolipids) b. Glycolipids (Sphingolipids) 2. Energy storage and Insulation Insulation (Triacylglycerol) 3. Signaling molecules
INTRODUCTION Egg yolk - a rich source of a variety of biochemically important compounds such as proteins proteins and lipids - makes up about 33% of the liquid weight of the egg
INTRODUCTION The lipids of the egg yolk are divided into: 1. Phosphorylated Lipids
2. Non-Phosphorylated Lipids
INTRODUCTION OBJECTIVES: 1. To isolate the lipids from egg yolk and to separate them into phosphorylated and non-phosphorylated lipids 2. To characterize these lipids using various chemical tests
MATERIALS
MATERIALS A. Isolation of Complex Lipids from Egg Yolk •
Egg yolk
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Erlenmeyer Flask
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250-mL beaker
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Hydroquinone
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Evaporating dish
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Ice bath
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Acetone solution
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Test tube
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Cork Stopper
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Boiling water bath
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100-mL solvent mixture
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Filter paper
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Separatory funnel
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Funnel
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1% NaCl Solution
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Anhydrous Na2SO4
MATERIALS B. Characterization of Complex Lipids •
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10 drops Acetic Anhydride Concentrated H2SO4 Boiling water bath Test tubes 15 drops Kraut’s Reagent Distilled water 5 drops Ninhydrin Solution Ethanol 2 drops Molisch Reagent
METHODOLOGY
METHODOLOGY A. Isolation of Complex Lipids from Egg Yolk
Egg yolk -Placed in 250 ml beaker -Stirred well -+ 100 ml solvent mixture - Stood for 10 mins -Filtered
