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Lipids are present in vegetable oil, olive oil, and others of biological origin. But they are not present in petroleum, which consists mostly of hydrocarbons.

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What is the test for lipids in foods?

One common test for lipids in foods is the Sudan III test. This test involves adding Sudan III dye to a food sample - if lipids are present, the dye will bind to them and turn the sample a red color. Another method is the iodine test, where iodine reacts with lipids in food and changes color from brown to purple if lipids are present.


How are lipids obtained?

Lipids are obtained from the food we eat.


What is the name of bond present in lipids?

The primary bond present in lipids is the ester bond. It connects the fatty acids to the glycerol backbone in triglycerides, phospholipids, and glycolipids.


How many organic compounds are found at present?

lipids


What is ALWAYS present in proteins and nucleic acids but is not usually present in lipids or carbohydrates?

Nitrogen


What foods have lipids?

grapes and grains and Other types of food.


Food examples of lipids?

pork and butter.(:


What molecules studied today are present in cells?

Proteins, carbohydrates, and lipids


Which food products that you tested contain large amounts of lipids?

Lipids are a class of organic compound that are fatty acids. Food products that have been tested to contain large amounts of lipids include margarine spreads, soups, fast food, and pre-packaged foods.


Does a positive Sudan IV test means that the food is a significant source of lipids?

Sudan IV is a chemical that is only soluble in lipids. This indicates that a positive Sudan IV test means that the food is a significant source of lipids.


What color does biuret reagent turn if lipid is present?

If lipids are present, the solution will turn a purple/violet color.


What element is present in proteins that is not present in lipids?

The element that is present in proteins but not in lipids is nitrogen. Proteins are composed of amino acids, which contain nitrogen in their amine groups, while lipids primarily consist of fatty acids and glycerol, which do not include nitrogen in their structures. This nitrogen presence is crucial for the formation of the peptide bonds that link amino acids together in proteins.