The textbook "Comparative Study of Free Fatty Acids in Different Samples" offers a comprehensive analysis of the levels of free fatty acids in various fat samples. The research includes a variety of samples, such as different margarines, cream, and oils, to determine the differences in fatty acid content. The results show significant variations in the fat contents of the examined samples, with Blue Band margarine having the lowest fat content, while cream exhibits the highest fat content. This study is particularly relevant for professionals and students in the fields of nutrition, food technology, and chemistry who seek a deeper understanding of the composition of fats and their effects on health.