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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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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Add this copy of Would You Like Fries With That? the Fuss About Fat in to cart. $36.73, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2004 by W. W. Norton & Company.
