Instructions
This lesson covers the following concepts:
- Lipids
- Glycerol plus three fatty acids make a triglyceride
- Like dissolves like
- Hydrophilic vs. hydrophobic
- Saturated vs unsaturated
- Types of double bonds, cis and trans
- Solid vs. liquid fats
The readings for this lesson are from The Science of Cooking:
- 1.3.9.2 – Lipids (p. 44-52)
Lecture Videos
| Videos | Slides |
| Fats: Structure and Solubility | 9.1 fats structure solubility |
| Fats: Unsaturation Part 1 | 9.2 fats unsaturation 1 |
| Fats: Unsaturation Part 2a | 9.2 fats unsaturation 2 |
Post Video Check-In Questions: http://blackboard.richmond.edu/
The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.
Worksheets
Recommended by not graded:
- Activity_9_Fats_structure_and_properties
- Activity_9_Fats_structure_and_properties KEY
- Activity_10_Fats_intermolecular_forces.solids.v.oils
- Activity_10_Fats_intermolecular_forces.solids.v.oils KEY
Go to Lesson 10
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