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Tagged lipids

Biomolecules in food
unit 5 lessons

Biomolecules in food

How might we better understand macromolecules or biomolecules in our food? This unit looks at starch, oil and protein in various foods to help students visualize the effect carbohydrates, lipids and protein have on foods that contain these biomolecules.
High-oleic oil: What’s all the fuss?
unit 3 lessons

High-oleic oil: What’s all the fuss?

How does chemical structure affect chemical performance? Trans fat is out, so back to the drawing board. In this unit, students will explore the chemical behavior of molecules related to the structure by 1) examining how the structure of high-oleic oil…
Plenish® of ways to use oil
unit 2 lessons

Plenish® of ways to use oil

Can you transform fats in your diet? Current trends in consumer behavior show that people want to eat healthier and are looking for simple ways to transform their diets. High oleic soybean oil features lower saturated fat while…
Soybeans as a chemical feedstock
unit 4 lessons

Soybeans as a chemical feedstock

Can agriculture provide greener, more sustainable products? Soybeans contain several components which innovators and entrepreneurs find valuable when creating greener products. What are the chemical building blocks in a soybean?