Curated OER
Comparing the Degree of Unsaturation of Margarine with that of Butter
Is butter better? In terms of saturation, young chemists find out! Using titration methods, they will compare the degree of unsaturation of butter with that of margarine. Knowing the unsaturation, they can make conclusions about the...
Curated OER
Fatty Acids
Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...
Curated OER
Beta-Oxidation of Unsaturated Fatty Acids
Students work in small groups to determine the amount of protein contained in an unknown sample. They conduct the experiment, plot the points of absorbency, and present their findings to the class.
Biology Junction
Macromolecules
In chemistry, organic means something contains a carbon base. A helpful presentation starts by defining macromolecules as large organic carbon molecules. Scholars answer questions about each topic on the associated worksheet. It covers...
Curated OER
Phase Transition Temperature of Fats
In this chemistry worksheet, students investigate through experimentation the solidifying behavior of some edible fat mixtures by determining their cooling curves. Then they data-log equipment to obtain a large number of temperature...
Curated OER
Carbohydrates and Fats Crossword
In this carbohydrates and fats worksheet, students complete a crossword puzzle by figuring out the vocabulary words associated with 19 clues given.
Curated OER
Lipid Worksheet
For this lipid worksheet, students answer questions about the structure and functions of lipids. They read about the three main lipids in the body including triglycerides, phospholipids and cholesterol and answer questions about each.
Curated OER
Oxidative Rancidity in Potato Chips
For this oxidative rancidity worksheet, students conduct an experiment on potato chips. Students complete 4 short answer questions upon completing the experiment.
Curated OER
Reading Labels For Fat Types
Students analyze a variety of cooking oils to determine the amount and types of fats included in each.
Curated OER
Fats: A Type of Lipid
In this nutrition worksheet, students complete a graphic organizer about the function of fats in the diet. They compare unsaturated and saturated fats. They tell what happens when one has either too much or too little fats, and record...
Curated OER
Lipids: Fats and Oils
A fantastic presentation with great images should improve student understanding of lipids and their involvement in the body. The chemistry of different fats, phospholipids, and steroids are explained. Additionally, the specific uses,...
Curated OER
Lipids: Fats and Oils
A fantastic presentation with great images should improve student understanding of lipids and their involvement in the body. The chemistry of different fats, phospholipids, and steroids are explained. Additionally, the specific uses,...
Curated OER
Honors Chemistry, Organic Chemistry
Looking for a versatile worksheet on organic chemistry? If so, you might consider this resource. This resource asks learners to identify organic molecules, match terms with their definitions, determine bond angles and hybridization of...
Curated OER
It's in the Label - The Food Label
Young scholars examine the fat content in their diet and how advertising affects their eating habits. In this nutrition and advertising lesson, students analyze pizza and how to make it healthier. Young scholars recognize the...
Curated OER
The Optimization of Food
Young scholars discuss nutrition and how to make better choices with food. In this algebra and nutrition instructional activity, students discuss the way the body process food and the importance of nutrition for our cells. They discuss...
Curated OER
Organic Chemistry
For this organic chemistry worksheet, students solve 20 problems including isomer structure, functional groups, types of reactions and the polymers that make up the structures of organic molecules.
Curated OER
Lower the Trans and Increase the Omega-3s
Students identify the health risks associated with trans fats. In this adult health lesson, students examine food labels for hydrogenated oils content. They discuss the benefits and sources of omega-3s.