Students investigate the properties of fats and oils and relate
them to their triglyceride structure, gaining experience with
chemical notation, polarity, thermochemistry, intermolecular
forces, bond strength, cis/trans isomerism, and basic organic
nomenclature. Finally, in looking at some of the fat substitutes on
the market, they both justify their properties from a chemical
perspective and debate their effectiveness as a part of the
American diet.
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CD-ROM