Learning Objectives

After completing this laboratory topic, students should be able to:

  1. Recognize the characteristics of flower, fruit, and seed that define the family of legumes.
  2. Understand the food value of edible legumes.
  3. Describe the nitrogen biogcochcmical cyclc and how legumes and the nitrogen fixing bactcria housed within their roots play a significant role in this cyclc.
  4. Recognize the properties of fats and oils and rhc biological and industrial value of saturated and unsaturated triglycerides.
  5. Describe the components of soap, make an all vegetable soap, and explain the soap-making process.

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