Milk analysis
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This document discusses the composition of milk and the process of separating its main components - protein, fats, carbohydrates, and phosphate. Milk is a colloidal solution of these compounds. Proteins fold into complex 3D structures to remain soluble in water. Fats are composed of glycerol and fatty acid chains. A separation process involves adding acid to separate the protein and fats, then adding acetone to extract the fats, leaving the protein behind.
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Analysis of milk
The document analyzes the composition and types of milk. Buffalo milk has a higher fat content than cow milk. Types of milk include standardized, whole, reduced-fat, low-fat, and skimmed milk. Milk is pasteurized, homogenized, or given other treatments to increase shelf life. Methods for determining attributes like fat content, total solids, acidity, and detecting adulterants are described. Bacteriological examination methods like viable bacterial counts and methylene blue reduction are used to assess milk quality.
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Lipids.pptx
LIPIDS
Introduction
Bloor's classification
Simple Lipids
Fats and oils (Triglycerides)
Hydrolysis
Fatty acids
Structure of fatty acid
Fatty acid classification
Saturated straight chain fatty acids
Branched saturated fatty acids
Unsaturated fatty acids
Properties
Functions or biological role of lipids
Simple Triglycerides
Mixed triglycerides
Waxes
Phospholipids
Compound lipids
Phospholipids
Phosphoglyceride - Lecithin
Cephalin
Plasmologens
Phosphoinositols - phosphotidyl inositols
Phosphosphingosides - Sphingomyelins
BIOCHEMISTRY
Biomolecules
10. Composition and metabolism of lipids (Biochemistry)
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1. Lipids are organic compounds that are greasy to touch and insoluble in water but soluble in organic solvents. They contain carbon, hydrogen, oxygen, nitrogen and phosphorus and are a concentrated source of energy.
2. Fats are composed of triglycerides, which are esters of glycerol and fatty acids. Fatty acids are the building blocks of several lipid classes. Unsaturated fatty acids contain one or more double bonds and are important for growth and health.
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Lipids
The document provides information about lipids including their definition, functions, classification, properties and metabolism. It defines lipids as compounds that are insoluble in water but soluble in organic solvents and on hydrolysis yield fatty acids. Lipids include simple lipids like fats and oils, compound lipids like phospholipids and glycolipids, and derived lipids like fatty acids. They serve important functions like energy storage, structure of cell membranes, and as signaling molecules.
Mustansar 2014 lipid
This document discusses lipids, which are organic compounds formed from alcohol and fatty acids combined by ester linkages. Lipids include fats, oils, waxes, and related compounds. They are insoluble in water but soluble in organic solvents. Triglycerides are the most abundant lipids, consisting of fatty acids esterified to a glycerol backbone. Triglycerides serve important functions like energy storage and insulation. Essential fatty acids must be obtained through diet as the human body cannot synthesize them and they are required for growth, metabolism, and physiological processes.
lipid chemistry
ntroduction of Lipids,Chemistry, Structural elucidation of Essential Fatty acid. Prostaglandins, Vitamin A, Phospolipids ,Cholesterol, Lanosterol its synthesis
lipid chemistry
introduction of Lipids,Chemistry,Fuctions of lipids,Classification of lipids Structural elucidation of Essential Fatty acid,Prostaglandins, Vitamin A, Phospolipids,Cholesterol,Lanosterol,
Main lipid chemistry
This document outlines key points about lipids:
1) It defines lipids and their occurrence in plants and animals.
2) It discusses the biological significance of lipids, including their role as energy stores, insulating tissues, and as structural components of cell membranes and lipoproteins.
3) It covers the classification, chemical composition, physical and chemical properties of various lipids like fatty acids, triglycerides, sterols, phospholipids, and cholesterol.
topic 1.pptx
This document discusses oils and fats, including their importance, uses, and sources. It defines key terms and explains that oils and fats provide energy, aid nutrient absorption, and have various culinary functions like improving texture and flavor. The document outlines the main types of fatty acids and where oils come from, including vegetable sources like soybean, olive, and sunflower oils, animal sources like beef and pork fat, and fish oils. It describes the extraction and processing methods for different oil sources.
FATS AND LIPIDS LECTURE MOPB 012 2019.pptx
The document discusses the properties and functions of dietary fats and lipids. It explains that fats provide energy density and are stored in adipose tissue. Dietary fats include saturated, monounsaturated, and polyunsaturated fatty acids. Lipids include triglycerides, phospholipids, and sterols like cholesterol. Lipids play structural and functional roles in cells and as carriers of fat-soluble vitamins and minerals. Omega-3 and omega-6 fatty acids are essential but must be obtained through diet.
Lipid200 structure and function
Lipids are a diverse group of compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, sterols, and phospholipids. The document discusses the structure, function, and classification of various lipids. It describes simple lipids like triglycerides and waxes, as well as complex lipids including phospholipids. Phospholipids are important structural components of cell membranes and contain a phosphate group, alcohol, and fatty acids. Glycerophospholipids are the major class of phospholipids, with phosphatidylcholine, phosphatidylethanolamine, and others playing important roles in cells and tissues.
Chemicals of life and diet
This contains different chemicals of life that make up our bodies like water, carbohydrates, proteins, vitamins and DNA
Fats and oils.ppt
This document provides information about fats, oils, and their properties. It defines fats and oils as lipids that are saponifiable (containing ester groups) and made up of triglycerides consisting of glycerol bonded to three fatty acid chains. The document discusses the hydrolysis, hydrogenation, saponification, and rancidification reactions of fats and oils. It also defines analytical values used to characterize fats and oils such as saponification value, iodine value, and acid value. Sources and extraction methods of fats and oils from plants and animals are also summarized.
lipids biiochemistry chapters 44. 4.pdf
Lipids are greasy organic compounds that are insoluble in water but soluble in organic solvents. They are classified as simple, compound, or derived lipids. Simple lipids include triglycerides with a glycerol backbone and fatty acid chains. Compound lipids also contain other groups. Derived lipids form from hydrolysis of simple or compound lipids. Triglycerides are the main form of lipids and fat storage, consisting of a glycerol molecule bonded to three fatty acids. Cholesterol is an important lipid that gives rigidity to cell membranes and is a precursor for vitamin D and hormones. Lipoproteins transport lipids in the bloodstream in chylomicrons, VLDL, LDL, and HDL particles.
Lipids.pptx
Lipids are a diverse group of organic compounds that include fats, waxes, sterols and phospholipids. They are insoluble in water but soluble in organic solvents. The document discusses the structure and classification of lipids. Key points include:
- Lipids include simple lipids like triglycerides and complex lipids containing additional groups like phospholipids and glycolipids.
- Fatty acids are classified by saturation and chain length. Essential fatty acids must be obtained through diet.
- Phospholipids are major structural components of cell membranes. Glycerophospholipids contain glycerol while sphingophospholipids contain sphingosine.
Llipids slides.pptx
This document discusses lipids, which are a diverse group of compounds that are nonpolar and hydrophobic. Lipids perform many important functions in cells, including energy storage as fats, insulation, and as building blocks of membranes. The document defines different types of lipids like triglycerides, fatty acids, phospholipids, and steroids. It describes the structures and properties of these lipids, how they are stored and used in the body, and their roles in membrane structure.
Lipisids presentation
This document provides information on lipids and their classification. It discusses the structure, properties and function of simple lipids like fatty acids, triglycerides, and waxes. Complex lipids like glycolipids, gangliosides and phospholipids are also covered. The document then focuses on eicosanoids like prostaglandins, thromboxanes and leukotrienes. Finally, it examines cholesterol including its chemistry, functions, and clinical significance, as well as the role of bile acids in fat digestion.
CLASSIFICATION AND PROPERTIES OF FATS AND THEIR FUNCTIONS
CLASSIFICATION AND PROPERTIES OF FATS AND THEIR FUNCTIONS
ANIMAL NUTRITION
LIPIDS
Basics of Lipid Biochemistry
Basic biochemistry of Lipids suitable for undergraduate students.
This presentation has been started from the basics to enable easy understanding.
Similar to Milk analysis (20)
10. Composition and metabolism of lipids (Biochemistry)
10. Composition and metabolism of lipids (Biochemistry)
CLASSIFICATION AND PROPERTIES OF FATS AND THEIR FUNCTIONS
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Milk analysis
- 2. Introductionabout milk Milk compounds Protein Fats Separation process
- 3. Milk is a colloidal aqueous suspension consisting of many compounds, several of which include 1. Carbohydrates (sugars) 2. Lipids (fats) 3. Proteins 4. Phosphate 5. And other components
- 8. Proteins are large, polymeric structures made up of amino acids. An amino acid is a generic name for one of twenty different molecules. When placed in an aqueous solution, protein will fold up on itself to form what is called a “3ry" .
- 9. The polar (hydrophilic or "water loving") R groups lie on the outside of the protein in contact with water. the nonpolar groups (hydrophobic or "water fearing") R groups bury themselves on the inside of the protein. When the hydrophobic groups come in contact with the water, the protein’s solubility decreases .
- 13. Fats are a type of lipid composed of a tryhydroxy alcohol (glycerol) and long chain fatty acids (RCOOH) as shown in Figure .
- 14. As in the case of the proteins, the R groups determine the identity and properties of the particular fat. Plant oils, for instance, have a large portion of unsaturated fatty acids (double bonds between many of their carbon atoms). Oleic acid: CH3(CH2)7CH=CH(CH2)7COOH. Linoleic acid: CH3(CH2)4(CH=CHCH2)2(CH2)6COOH.
- 15. Animal fats, on the other hand, contain a greater portion of saturated fatty acids (single bonds between carbon atoms). Palmitic acid: CH3(CH2)14COOH. Steric acid: CH3(CH2)16COOH.
- 17. Milk Phosphate Protein Carbohydrates Fats Other Compounds
- 18. Milk Protein Fats
- 19. 1. 50 ml of Milk. 2. 1 ml of 8 M Acetic acid. 3. Stirring while heating for 5 min. 4. Cooling for 10 min in ice bath.
- 20. 1. Includes the phosphate and carbohydrate. 2. Includes the protein and fats .
- 21. 1. Add 35 of Acetone 2. Heating by condenser ( Reflux ) 3. Cooling for 2 min 4. Re heating and cooling 3 times
- 22. Filtration Wash it with 5 ml of Acetone 1- Fats 2 -Protein
- 23. Calculation 1. Fat % Fat = W fat/ W sample * 100% 2. Protein %Protein = W protein / W sample * 100%