FATTY ACID
		INTRODUCTION
		CHEMICAL AND PHYSICAL PROPERTIES
			Melting Point
		•——Liquid and Solid Phase——>	Fats and Oil
			Fatty Acid Derivates
		•——solid Phase——>	Waxes
		REACTIONS
			Saponification or basic hydrolysis reaction
			Esterification
			Hydrogenation Reaction
			Hydrolysis
		METHODOLOGY OF CHEMICAL AND PHYSICAL ANALYSIS
			Separation Fatty Acid by HPLC
			Acid Value for olive oil
			Iodine Value of Fats and Oils
			Saponification Value
			Iodine Value of Fats and Oils
		BIOLOGICAL PROPERTIES
			Phosfolipid
				Membrane Fluidity
		FOOD EDUCATION
			Omega 3-6
		FOOD PRODUCTION
			Oil Palm
			olive oil
			Fish and Food Utilization
		Nomenclature IUPAC