Chapter 2.6, Problem 2QTC

Summary Introduction

To analyze:

The reason and ideal sources of fats which are considered as “good” and fats which are considered as “bad” for us.

Introduction:

There are two different types of fats: saturated and unsaturated fats. They differ in terms of the presence and absence of double bonds in the carbon backbone. The absence of double bond indicates the fats as saturated, while the presence indicates unsaturated fats. Based on the number of double bonds they may be classified into monounsaturated and polyunsaturated fats.