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If an experiment has a confounding variable,this significantly lowers its internal validity.
Unsaturated Fatty Acid
A type of fatty acid that contains one or more double bonds in its hydrocarbon tail, leading to lower melting points than saturated counterparts.
Saturated Fatty Acid
A type of fatty acid with no double bonds between the carbon atoms in the chain, leading to a maximum number of hydrogen atoms bonded to carbons.
Lecithin
A fatty substance found in plant and animal tissues that is utilized as an emulsifier in food products.
Triglyceride
A type of fat molecule consisting of three fatty acids linked to a glycerol backbone, stored in the body's fat cells.
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