{"id":333194,"date":"2025-12-07T14:21:12","date_gmt":"2025-12-07T14:21:12","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/extraction-of-invisible-lipids-from-common-snacks\/"},"modified":"2025-12-07T14:21:12","modified_gmt":"2025-12-07T14:21:12","slug":"extraction-of-invisible-lipids-from-common-snacks","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=333194","title":{"rendered":"Extraction of Invisible Lipids from Common Snacks"},"content":{"rendered":"


\n<\/p>\n

\n

There are two types of fats present in the foods we eat, i.e. visible and invisible fats. From the word itself, the former refers to fats that can be seen such as those in butter, the cooking oil, and extracted oil from cooking meat. Invisible fats, on the other hand, cannot be seen by the naked eye. It hides in foods like eggs, pastries, confectionery, and snacks.<\/p>\n

\n
\n<\/a><\/div>\n

\nPhoto: Obtained fats from potato chips, sunflower seeds, and chocolate chips. (photo credit: E. Fuentes)<\/i><\/span><\/p>\n

\n
\n

\nLaboratory Procedure for\u00a0Extraction of Invisible Lipids from Potato Chips, Chocolate Chips, and Sunflower Seeds:<\/b><\/i><\/p>\n<\/div>\n

\n

\n( obtained from the laboratory report of Chemical Engineering students: R. Barcenas, J. Cas, S.G. Perez, and E. Fuentes).<\/p>\n<\/div>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

\nMaterials<\/span><\/p>\n<\/td>\n

\n

\nSpecification
\n <\/span><\/p>\n<\/td>\n

\n

\nQuantity
\n <\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nChocolate
\n chips<\/span><\/p>\n<\/td>\n

\n

\nSemi-sweet
\n Chocolate Droplets (brand)<\/span><\/p>\n<\/td>\n

\n

\n7
\n grams<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nPotato
\n chips<\/span><\/p>\n<\/td>\n

\n

\nJack
\n n\u2019 Jill (brand)<\/span><\/p>\n<\/td>\n

\n

\n7
\n grams<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nSunflower
\n seeds<\/span><\/p>\n<\/td>\n

\n

\nNo
\n brand<\/span><\/p>\n<\/td>\n

\n

\n7
\n grams<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nAnalytical
\n balance<\/span><\/p>\n<\/td>\n

\n<\/td>\n\n

\n1<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nMicrowave
\n <\/span><\/p>\n<\/td>\n

\n<\/td>\n\n

\n1<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nPaper
\n towels<\/span><\/p>\n<\/td>\n

\n<\/td>\n\n

\n1 ply<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nAcetone
\n <\/span><\/p>\n<\/td>\n

\n<\/td>\n\n

\n60 mL<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nPetri
\n dishes<\/span><\/p>\n<\/td>\n

\n

\n100
\n mm<\/span><\/p>\n<\/td>\n

\n

\n3<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nbeaker<\/span><\/p>\n<\/td>\n

\n

\n50 mL<\/span><\/p>\n<\/td>\n

\n

\n3<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nStirring
\n rod<\/span><\/p>\n<\/td>\n

\n

\nglass<\/span><\/p>\n<\/td>\n

\n

\n1<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nGraduated
\n cylinder<\/span><\/p>\n<\/td>\n

\n

\nglass<\/span><\/p>\n<\/td>\n

\n

\n1<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nhammer<\/span><\/p>\n<\/td>\n

\n<\/td>\n\n

\n1<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\nAluminium
\n foil<\/span><\/p>\n<\/td>\n

\n<\/td>\n\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>The samples, i.e.,
\npotato chips, chocolate chips, and sunflower seeds were purchased in the supermarket.
\nFor the visual evidence of invisible fats from foods, heat was used. The three
\nsamples were heated in a microwave. For the quantitative measurement of fats,
\nacetone was used. The experiment was done for one trial.<\/span><\/i><\/p>\n<\/div>\n

\n

\nA.\u00a0\u00a0
\n<\/i><\/span><\/span><\/span>Cleaning
\nof the Work Area<\/i><\/span><\/p>\n<\/div>\n

\n

\nMaterials such as analytical
\nbalance, paper towels, acetone, foil, hammer, chocolate chips, sunflower seeds,
\nand potato chips were prepared and organized on the work stat. Petri dishes,
\ngraduated cylinder, beakers and stirring rod were washed with dishwashing soap
\nand were dried using paper towels.<\/span><\/p>\n<\/div>\n

\n

\nB.\u00a0\u00a0
\n<\/span><\/span><\/span>Preparation
\nof Materials<\/i><\/span><\/p>\n<\/div>\n

\n

\n\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span>The workstation was
\ncleaned using liquid Lysol and a clean rug. Next, it wasdisinfected with
\nCasino Ethyl Alcohol. The cleaning process was done once.<\/span><\/p>\n<\/div>\n

\n

\nC.\u00a0\u00a0
\n<\/span><\/span><\/span>Weighing
\nof Samples<\/span><\/p>\n<\/div>\n

\n

\nThe analytical
\nbalance was switched on and a sheet of paper towel was placed on it. The
\nbalance was tared. Two grams of the potato chips were weighed. The paper towel
\nwith potato chips was removed from the balance and was set aside. A new set of
\npaper towel was placed on the analytical balance and tared\u00a0again. Five grams of the same potato
\nchips were weighed. It was also set aside. The same process was followed for
\nchocolate chips and sunflower seeds. Two grams and five grams were weighed
\nseparately for each sample.<\/span><\/p>\n<\/div>\n

\n

\nD.\u00a0\u00a0
\n<\/span><\/span><\/span>Crushing
\nof Samples into Smaller Pieces<\/i><\/span><\/p>\n<\/div>\n

\n

\nThe group cut a piece
\nof foil from its roll (approximately 10\u201dx4\u201d inches). The piece of foil was
\nfolded into two and the weighed five grams of potato chips were placed in
\nbetween. The chips were crushed using hands and were further hammered lightly
\nwith the handle of the scissors. The same went for chocolate chips and
\nsunflower seeds weighing five grams. However, a metal hammer was used for the
\nlatter instead.<\/span><\/p>\n<\/div>\n

\n

\nE.\u00a0\u00a0
\n<\/span><\/span><\/span>Transferring
\nof Crushed Samples to Beakers<\/i><\/span><\/p>\n<\/div>\n

\n

\nUsing white masking
\ntape and a pen, the beakers were labelled as follows: potato chips, chocolate
\nchips, and sunflower seeds. A beaker was weighed on the balance. The datum was
\nrecorded. The crushed potato chips sample in the foil was carefully transferred
\nto the beaker labelled \u201cpotato chips\u201d. The crushed chocolate chips and
\nsunflower seeds were also transferred to their respective beakers. Each beaker
\nwith sample was weighed and the data were recorded. The mass of the empty
\nbeaker was subtracted from the mass of each beaker with crushed sample. The new
\nmass of each sample was obtained.<\/span><\/p>\n<\/div>\n

\n

\nF.\u00a0<\/span>\u00a0\u00a0
\n<\/i><\/span><\/span><\/span>Treating
\neach Sample with Acetone<\/i><\/span><\/p>\n<\/div>\n

\n

\n10 mL of acetone was
\nmeasured using the 10 mL graduated cylinder. It was immediately but carefully
\npoured to the beaker with potato chips. The said beaker was brought to the fume
\nhood. It was stirred using a glass rod for one minute. The acetone was poured
\ninto a petri dish leaving the potato chips in the beaker. Another 10 mL acetone
\nwas measured using the graduated cylinder and was immediately poured into the
\nbeaker. It was once again stirred using the rod. After one minute, the acetone
\nwas poured into the same petri dish. This was done to extract maximum fats that
\ncould be extracted. The same process was done for the chocolate chips and
\nsunflower seeds. Separate petri dishes served as the container for each sample.
\nAlso, the stirring rod was washed first before using it for stirring the other
\nsamples.<\/span><\/p>\n<\/div>\n

\n

\nG.\u00a0\u00a0
\n<\/span><\/i><\/span>Evaporating
\nthe Acetone<\/i><\/span><\/p>\n<\/div>\n

\n

\nThe petri dishes with
\nacetone and the beakers with samples were organized in the fume hood and were
\nleft there for approximately 22 hours (overnight).<\/span><\/p>\n<\/div>\n

\n

\nH.\u00a0\u00a0
\n<\/span><\/i><\/span>Heating
\nthe Sample in Microwave<\/i><\/span><\/p>\n<\/div>\n

\n

\nThe weighed two grams
\nof sunflower seeds and potato chips were microwaved for 25 seconds. For each
\nsample, the paper towel was folded enclosing the seeds\/potato chips right after
\nit was removed from the microwave. It was set aside for five minutes. The same
\nprocess went for the chocolate chips, however, it was microwaved for 40 seconds
\ninstead. Then, the paper towel was opened up revealing wet-like spots.
\nObservations were made in terms of color, texture, odor and viscousity. The
\ninformation was recorded.<\/span><\/p>\n<\/div>\n

\n

\nI.\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Cleaning
\nof the Work Station<\/span><\/p>\n<\/div>\n

\n

\nPieces of waste on
\nthe work station were removed and disposed. Other materials were packed to
\nclear the area. It was cleaned using Lysol, rug, and ethyl alcohol.<\/span><\/p>\n<\/div>\n

\n

\nJ.\u00a0\u00a0\u00a0
\n<\/i><\/span><\/span><\/span>Results
\non Dried Samples<\/i><\/span><\/p>\n<\/div>\n

\n

\nThe group visited the
\nlaboratory the next day to check on the beakers with samples and petri dishes.
\nThen, it was weighed and recorded. Observations were also made.<\/span><\/p>\n<\/div>\n

\n

\nK.\u00a0\u00a0
\n<\/span><\/span><\/span><\/i>Cleaning
\nof Laboratory Equipment<\/i><\/span><\/p>\n<\/div>\n

\n

\nThe\u00a0<\/span>fluid in petri
\ndishes were transferred to a plastic bottle for wastes. The contents of the
\nbeaker were also disposed. The laboratory materials used were washed with
\ndishwashing soap and dried using paper towels. The materials were returned to the chemical technician.<\/p>\n<\/div>\n

<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

There are two types of fats present in the foods we eat, i.e. visible and invisible fats. From the word itself, the former refers to fats that can be seen such as those in butter, the cooking oil, and extracted oil from cooking meat. Invisible fats, on the other hand, cannot be seen by the […]<\/p>\n","protected":false},"author":1,"featured_media":333195,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11514,43001,2069,158824,3315],"dealstore":[],"offerexpiration":[],"class_list":["post-333194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-common","tag-extraction","tag-invisible","tag-lipids","tag-snacks"],"yoast_head":"\nExtraction of Invisible Lipids from Common Snacks - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=333194\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Extraction of Invisible Lipids from Common Snacks - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"There are two types of fats present in the foods we eat, i.e. visible and invisible fats. 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From the word itself, the former refers to fats that can be seen such as those in butter, the cooking oil, and extracted oil from cooking meat. 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