Fat Facts: Comparing the Structure and Function of Lipids
- Author:
- Lalitha S. Jayant, Ling Chen
- Subject:
- Science and Technology, Social Sciences
- Institution Name:
- National Center for Case Study Teaching in Science
- Collection:
- Case Study Teaching in Science
- Grade Level:
- Secondary, Post-secondary
- Grade Sub-Level:
- High School, Community College - Lower Division, College - Upper Division
- Abstract:
It's Mother's Day and Dolly, a high school senior, is making a Mediterranean salad for her mom, who is a college chemistry major and who likes to take every opportunity to teach Dolly what she has learned in school. Today is no exception, as she guides Dolly through a chemistry lesson in the kitchen. The case compares and contrasts the structures of various fatty acids, saturated with unsaturated, monounsaturated with polyunsaturated, and cis-conformation with trans-conformation. The melting point differences of saturated, monounsaturated, and polyunsaturated fatty acids also are explained as are the structures and functions of triacylglycerol, phospholipid, HDL cholesterol, LDL cholesterol, and omega-3 fatty acids. The case could be used in courses in general chemistry, organic chemistry, biochemistry, nutrition, biology, and food science.
- Languages:
- English
- Material Type:
- Activities and Labs, Lesson Plans
- Media Format:
- Text/HTML, Downloadable docs
- Conditions of Use:
- Read the fine print
- Copyright Holder:
- National Center for Case Study Teaching in Science, University at Buffalo
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