Unsaturation in fats and oils

In association with

A close-up photograph of margarine melting in a pan

Source: © Getty Images

Use this class practical to investigate the amounts of unsaturated fats and oils in different foods. Includes kit list and safety instructions.

Food labels and advertisements often refer to unsaturated fats and oils. In this experiment, students compare the amounts of unsaturated fats and oils in different foodstuffs by titrating solutions of samples with aqueous bromine (bromine water), which reacts with the carbon–carbon double bonds present in such fats and oils.

Make your lessons pop

Choose an account option to continue exploring our full range of articles and teaching resources

Register for a personal account

Free

Free access for everyone, everywhere. If you only need a few resources, start here.

What's included

  • One free teaching resource each month
  • Five free Education in Chemistry articles each month
  • Personalised email alerts and bookmarks
Register now
UK and Ireland only

Join Teach Chemistry

Free for eligible users

Free and comprehensive access for teachers and technicians at secondary schools, colleges and teacher training institutions in the UK and Ireland.

What's included

  • Unlimited access to our resources and practical videos
  • Unlimited access to Education in Chemistry articles
  • Access to our online assessments
  • Our teacher well-being toolkit and personal development resources
  • Applications for funding to support your lessons
Sign up now

Subscribe for extended access

£80 per year

Get unlimited articles and resources each month, plus discounts on professional development courses.

What's included

  • Unlimited access to our resources and practical videos
  • Unlimited access to Education in Chemistry articles
  • 10% off our self-led professional development courses
Subscribe now

Already have an account? Sign in now.