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.


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    Organic Chemistry,Nutrition,Higher Education,NSDL,Undergraduate (Upper Division),Biochemistry,Food Science / Technology,Public Health,Undergraduate (Lower Division),Ecology, Forestry and Agriculture,Social Sciences,oai:nsdl.org:2200/20110831021228725T,NSDL_SetSpec_ncs-NSDL-COLLECTION-000-003-112-046,Technology,Vocational/Professional Development Education,Life Science,Chemistry,Chemistry (General),Biology (General)



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