Fats
Session 37: Fats
Total Session Time: 60 minutes
Prerequisites
Learning Tasks
By the end of this session students are expected to be able to:
Resources Needed:
SESSION OVERVIEW
|Step |Time |Activity/ |Content |
| | |Method | |
|1 |05 minutes |Presentation |Introduction, Learning Objectives |
|2 |15 minutes |Brainstorming |Definition of Fats |
| | |Presentation | |
|3 | |Small group |Natural Source, Constituents and |
| |20 minutes |discussion |Uses of Lanolin and Wool Fats |
| | |Presentation | |
|4 |10 minutes |Presentation |Natural Source, Constituents and |
| | | |Uses of Lard |
|5 |05 minutes |Presentation |Key Points |
|6 |05 minutes |Presentation |Evaluation |
SESSION CONTENTS
STEP 1: Presentation of Session Title and Learning Tasks (5 minutes)
READ or ASK students to read the learning tasks and clarify
ASK students if they have any questions before continuing.
STEP 2: Definition of Fats (15 minutes)
|Activity: Brainstorming (5 minutes) |
| |
|Ask students to brainstorm on the following question: |
| |
|What are fats? |
| |
|ALLOW few students to respond |
| |
|WRITE their responses on the flip chart/ board |
| |
|CLARIFY and SUMMARIZE by using the content below |
deposited as a layer under the skin or around internal organs
which are solid at room temperature and are the main constituents of
animal and vegetable fat
STEP 3: Natural Source, Constituents and Uses of Lanolin and Wool Fats
(20 minutes)
|Activity: Small Group Discussion (10 minutes) |
| |
|DIVIDE students into small manageable groups |
| |
|ASK students to discuss on the following questions |
|What is lanolin and wool fats? |
| |
|ALLOW students to discuss for 10 minutes |
| |
|ALLOW few groups to present and the rest to add points not |
|mentioned |
| |
|CLARIFY and SUMMARIZE by using the contents below |
o Lanolin is a purified fat-like substance prepared from the wool of the
sheep Ovis aries, family Bovidae
o Lanolin is also known as hydrous wool fat
o Wool fat is a pale yellow substance with a characteristic odor obtained
after purification, bleaching and dehydration of lanolin
o Both lanolin and wool fat are rich in cholesterol, isocholesterol and
unsaturated monohydric alcohols
o Emollient base for creams and ointments
o Major component of most ointments
STEP 4: Natural Source, Constituents and Uses of Lard (10 minutes)
o Lard is a purified internal fat of the hog, Sus scrofa
o Prepared from the abdominal fat
o Obtained by treatment with hot water.
o Lard is soft, white fat with a non-rancid odor.
o Lard contains 40% solid glycerides such as myristin and 60% of mixed
liquid glycerides such as olein
o In preparation of ointments and perfumes
STEP 5: Key Points (5 minutes)
acids, which are solid at room temperature and are the main constituents
of animal and vegetable fat.
Sus scrofa
STEP 6: Evaluation (5 minutes)
References
Trease, G. E., Evans, W. C., & Evans, D. (2009). Trease and Evans
pharmacognosy. London: Saunders.
Joanne Barnes et al (2002), Herbal medicines 3rd Edition: Pharmaceutical
Press
Wallis, T. E. (2005). Textbook of pharmacognosy. New Delhi: CBS.
Robbers, J. E., Speedie, M. K., Tyler, V. E., & Tyler, V. E. (1996).
Pharmacognosy and pharmacobiotechnology. Baltimore: Williams &
Wilkins.
Heinrich, M., Kinghorn, A. D., Maizels, D., Gibbons, S., & Phillipson, J.
Churchill Livingstone/Elsevier.
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