Lesson 9
- Due No due date
- Points 14
- Questions 8
- Time Limit None
- Allowed Attempts Unlimited
Instructions
This lessons consists of multiple parts and covers the following concepts
- Lipids
- Glycerol plus three fatty acids make a triglyceride
- Like dissolves like
- Hydrophilic vs. hydrophobic
- Saturated vs unsaturated
- Types of double bonds, cis and trans
- Solid vs liquid fats
- Chocolate - fat crystal forms and tempering
The questions embedded in the lesson are formative - that is, they test your comprehension and understanding, but they are graded for mastery.
You can start and stop this lesson as many times as you want. There is no time limit.
Required Readings:
1.3.9.2 – Lipids (p. 44-52)
13.13 (Chocolate Tempering) through 13.16 (Chocolate Bloom) p. 489-495
Only registered, enrolled users can take graded quizzes