1. Introduction: Fats (lipid) : consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acidsChemicallytriestersglycerolfatty acids

2.  A triglyceride consists of a glycerol and three fatty acids. It is the major type of lipid used for energy storage...  Fatty Acids: The lipid building blocks.

3.  Lipases : are enzymes which hydrolyse the triglycerides, releasing fatty acids.  +3H ₂ O lipase glycerol + f.a

4. Triglycerides structure:

5.  The hydrolysis process can give all three fatty acids or it can yield one or two F.AS with diglycerides and monoglycerides...  FA1 FA2 FA3  FA2 Lipase + Lipase FA FA1  FA3 FA2

6. Materials: 1. Fresh whole milk 2. Litmus solution ( or litmus paper) as an indicator. 3. Pancreatin solution (boiled, unboiled). 4. 1% Calcium hydroxide solution.

7. Procedure:  4ml milk half of A+  + 10 drops 1ml boiled Litmus + 3 drops pancreatin so Ca(OH) 2 + 1ml unboiled in water bath (45 ⁰c) for4-6 hours.

8. Results:  Accumulation of free fatty acids will reduce the PH.  Pink colour with indicator  Odour  Precipitate.