Students draw connections between chemical structures of fats and oils (lipids) and their use in food science and nutrition.
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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...
9th - 12th Science