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 and explain the nutritional importance of sugars.

Originally released by Learnetic, 2016.