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  Home > JCE Print > Journal of Chemical Education > Issues > 1995  > December  >
Laboratory Experiments
Phosphatidylcholine from "Healthful" Egg Yolk Varieties: An Organic Laboratory Experience
Linda C. Hodges
Agnes Scott College, Decatur, GA 30030
Cover
December 1995
Vol. 72 No. 12
p. 1140
Abstract
I have added an investigative element to a popular undergraduate experiment. the characterization of phosphatidylcholine (PC) from egg yolks. Varieties of eggs are commercially available which have been obtained from chickens fed a diet containing no animal fat. Presumably, less saturated fat in the diet of the chickens could be reflected in the fatty acid composition of various classes of biological lipids, including phospholipids, in the eggs from these chickens. PC is extracted using conventional methods, the extract is further purified by chromatography on silicic acid, and the column fractions are assayed for the presence and purity of PC by TLC. Fractions containing pure PC are pooled, concentrated, hydrolyzed, and esterified to obtain the fatty acid methyl esters (FAME) which are identified by GLC. Comparing FAMEs derived from PC of yolks of regular eggs to those obtained from the other special brands adds a novel twist to the students' work and generates greater student interest and involvement in both the interpretation of data than a simple isolation of a biological compound alone evokes.
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*  Citation
 Hodges, Linda C. J. Chem. Educ. 1995 72 1140.
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*  History
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Last Updated:		 10/1/1999
5/22/2006
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