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Now you will focus on the methods to determine the fatty acid profile of a food (in this case margarine). At the end of this part you will finalize your database.

|  | This is the information you would like to include in your database: Total fat (g/100g): Total PUFA (g/100g) : Total MUFA (g/100g) : Total SFA (g/100g) : Total trans fatty acids (g/100g) : Total n-3 FA (g/100g) : Total n-6 FA (g/100g): |  |

Your colleague did not only provide data on total fat analysis of biscuits, but he did also provide analysis of the fatty acid profile of a margarine. Here are these data.

The fatty acid profile is analyzed by gas liquid chromatography (GLC). You will use these data to complete (part of) a FCDB for this margarine.