PROPERTIES
i. Fats are composed of glycerol to which is attached three fatty acids (butyric acid, stearic acid and oleic acid) hence the name is triglyceride.
ii. Fats melt to oils when heated
iii. When it is hot; it gives a faint blue haze appearance.
iv. It gives unpleasant smell when burning which is caused by the presence of fatty acids
USES OF FAT
i. A concentrated source of heat and energy
ii. Aid digestion by slowing the process to allow more time for digestion in the stomach
iii. Protective lays of fatty tissue) a. prevent loss of body heat. b. Surround and protect some internal organs e.g. kidneys.
iv. Source of fat-soluble vitamins A, D,E,K
