Question

B. Eggs are known to contain cholesterol, which is a lipid. Did your experiment results indicate a presence of lipids in the albumin solution? Think about this result and where cholesterol is present in eggs to explain how your results support or reject cholesterol in eggs. How could you test this? Explain the experiment that you would perform to test this.

Answer 1

Answer:

According to the result recorded, there was no cholesterol in the albumin solution. This is probably because the cholesterol is in the egg yolk and not the egg white. In order to get a positive response on the presence of cholesterol in eggs, an egg yolk albumin stock needs to be prepared. So using the same procedure as before and only replacing the egg yolk for the egg white, prepare a 0.5 mL of egg yolk with 4.5 mL distilled water mixture in a test tube. Follow the steps given in the lab manual to check for presence of lipids in this albumin stock. Take a filter paper and add one drop of Sudan III solution onto it, let it dry and then place a drop of the stock prepared and analyze if the color transfer happens.

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