Fats and sugars

At the end of this activity, students should be able to:
– describe the structures and physical properties of animal and vegetable fats
– describe the hydrolysis of fats and the addition reactions of unsaturated fats
– explain the role of fats in our diet
– explain the washing properties of soaps in terms of their molecular structure
– describe the structure and physical properties of sugars and explain the reactions of sugars as reactions of the carbonyl and hydroxyl groups
– describe the general structure and biological function of polysaccharides
– explain the nutritional importance of sugars.