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Description
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.
