2 box; avocado and egg samples, RED BLOOD cell and buttersamples, RED BLOOD cell and egg samples
3 box: glyceryl trioleate (triacylglycerol; TAG),phosphatidylcholine (PC), palmitic oleic acid (fatty acid; FA).
- 1 Box Palmitic Oleic Acid Fatty Acid Fa Glyceryl Trioleate Triacylglycerol Tag Phosphatidylcholine Pc 2 Box 1 (135.95 KiB) Viewed 11 times
6 box: Low, High
7 box: esters, micelles, lipids .
8 box: significant , no
In this laboratory class you compared the lipid composition of red blood cells to several common foodstuffs: avocado, egg yolk and butter. By comparing the lipid profiles of the red blood cells and foodstuffs to the lipid standards, plus using your understanding of how TLC separates lipids based on their hydrophobicity, you should be able to answer the following questions: The lipid that moved the least distance from the origin is phosphatidylcholine (PC) present in the red blood cell and egg samples glyceryl trioleate (triacylglycerol; TAG) red blood cell and butter samples glyceryl trioleate (triacylglycerol; TAG) sample, as in animals most of these lipids exist as ◆ . This lipid is ◆ . The lipid that moved the furthest distance from the origin is . This lipid is present in the The butter sample has a very strong band which corresponds to ♦ A esters high amount of this lipid is present in the red blood cell