Saturated and Unsaturated Fats (Doughnut Holes)

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Foods 1 participates in a simple, but useful mini-lab while we study saturated and unsaturated fats. We do an experiment frying doughnut holes (biscuit dough quartered) in canola oil and solid shortening.

Students visually see the hydrogenated (solid at room temperature) and polyunsaturated (liquid oil) form right before their eyes.

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I allow them to fry two doughnut holes in each kind of oil and try to see if the they can taste a difference in the two types of fat. I provide powdered sugar and cinnamon and sugar to roll the holes. They summarize their taste test on their notes at the end of the mini-lab.

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