Abstract The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and polymorphic transformation will be observed under optical microscopy, and melting point of each polymorph will be determined.

中文翻译：

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食用脂肪晶体的多态性

摘要 本课程侧重于巧克力等食用脂肪晶体的多晶型和多晶型转化。在光学显微镜下观察形态、结晶行为和多晶型转变，并确定每种多晶型的熔点。