{"id":471,"date":"2021-04-07T13:55:52","date_gmt":"2021-04-07T17:55:52","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=471"},"modified":"2021-05-20T13:02:53","modified_gmt":"2021-05-20T17:02:53","slug":"lesson-9","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/","title":{"rendered":"Lesson 9"},"content":{"rendered":"<h1 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">Instructions<\/span><\/b><\/h1>\n<h3 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">This lesson covers the following concepts:<\/span><\/b><\/h3>\n<ul>\n<li>Lipids<\/li>\n<li>Glycerol plus three fatty acids make a triglyceride<\/li>\n<li>Like dissolves like<\/li>\n<li>Hydrophilic vs. hydrophobic<\/li>\n<li>Saturated vs unsaturated<\/li>\n<li>Types of double bonds, cis and trans<\/li>\n<li>Solid vs. liquid fats<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #239b56; border: none windowtext 1.0pt; padding: 0in;\">The readings for this lesson are from The Science of Cooking:<\/span><\/h3>\n<ul>\n<li>1.3.9.2 \u2013 Lipids (p. 44-52)<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: darkmagenta; border: none windowtext 1.0pt; padding: 0in;\">Lecture Videos<\/span><\/h3>\n<table id=\"tb1\" width=\"732\">\n<tbody>\n<tr>\n<td width=\"208\"><strong>Videos<\/strong><\/td>\n<td width=\"208\"><strong>Slides<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=be9ff935-0a6a-4189-ba7c-abc001304c0c\" target=\"_blank\" rel=\"noopener\">Fats: Structure and Solubility<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/20s-9-1-fats-structure-solubility-2\/\" rel=\"attachment wp-att-636\">9.1 fats structure solubility<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=e2ebed8e-d153-464d-b67e-abc0014a76d7\" target=\"_blank\" rel=\"noopener\">Fats: Unsaturation Part 1<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/20s-9-2-fats-unsaturation-1\/\" rel=\"attachment wp-att-562\">9.2 fats unsaturation 1<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=f86eb46e-5273-4983-9913-abc10116c6ea\" target=\"_blank\" rel=\"noopener\">Fats: Unsaturation Part 2a<\/a><\/p>\n<p><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=9f292a0c-458c-4719-8ed3-abc100ec0c4e\" target=\"_blank\" rel=\"noopener\">Fats: Unsaturation Part 2b<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/20s-9-2-fats-unsaturation-2-2\/\" rel=\"attachment wp-att-637\">9.2 fats unsaturation 2<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4><span style=\"color: #800000;\"><strong>Post Video Check-In Questions:\u00a0\u00a0<a href=\"http:\/\/blackboard.richmond.edu\/\">http:\/\/blackboard.richmond.edu\/<\/a><\/strong>\u00a0<\/span><\/h4>\n<p>The questions embedded in the lesson are\u00a0<em>formative<\/em>\u00a0&#8211;\u00a0that is,\u00a0they test your comprehension and understanding,\u00a0but they are <em><strong>graded for completion<\/strong><\/em>. You can access them here Blackboard under &#8220;Check-Ins&#8221;.<\/p>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #cb4335; border: none windowtext 1.0pt; padding: 0in;\">Worksheets<\/span><\/h3>\n<p>Recommended by not graded:<\/p>\n<ul>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/activity_9_fats_structure_and_properties\/\" rel=\"attachment wp-att-564\">Activity_9_Fats_structure_and_properties<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/activity_9_fats_structure_and_properties-key\/\" rel=\"attachment wp-att-565\">Activity_9_Fats_structure_and_properties KEY<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/activity_10_fats_intermolecular_forces-solids-v-oils\/\" rel=\"attachment wp-att-567\">Activity_10_Fats_intermolecular_forces.solids.v.oils<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/activity_10_fats_intermolecular_forces-solids-v-oils-key\/\" rel=\"attachment wp-att-566\">Activity_10_Fats_intermolecular_forces.solids.v.oils KEY<\/a><\/li>\n<\/ul>\n<p class=\"1-style\">Go to\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/\">Lesson 10<\/a><\/p>\n<p class=\"1-style\">Return to\u00a0<a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\">Lecture Schedule and Overview (Home)<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-9\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":277,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-471","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=471"}],"version-history":[{"count":12,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/471\/revisions"}],"predecessor-version":[{"id":904,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/471\/revisions\/904"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/277"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=471"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}