Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

10. Lipids

Fatty Acids

Biochemistry

10. Lipids

Fatty Acids

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Multiple Choice

Which of the following fatty acids is generally solid at room temperature?

Oleic acid (C_{18}:1)

Linoleic acid (C_{18}:2)

Linolenic acid (C_{18}:3)

Stearic acid (C_{18}:0)

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Verified step by step guidance

Understand the structural differences between the fatty acids listed. Fatty acids are characterized by their chain length and the number of double bonds. For example, Stearic acid (C_{18}:0) has 18 carbons and no double bonds, while Oleic acid (C_{18}:1), Linoleic acid (C_{18}:2), and Linolenic acid (C_{18}:3) have 1, 2, and 3 double bonds, respectively.

Recall the relationship between the number of double bonds and the melting point of fatty acids. Saturated fatty acids (no double bonds) have higher melting points because their straight chains pack tightly together, forming solids at room temperature. Unsaturated fatty acids (with one or more double bonds) have kinks in their structure, preventing tight packing and resulting in lower melting points.

Analyze the given fatty acids: Stearic acid (C_{18}:0) is saturated, while Oleic acid (C_{18}:1), Linoleic acid (C_{18}:2), and Linolenic acid (C_{18}:3) are unsaturated. The presence of double bonds in the unsaturated fatty acids lowers their melting points, making them liquid at room temperature.

Conclude that Stearic acid (C_{18}:0), being a saturated fatty acid with no double bonds, is generally solid at room temperature due to its ability to pack tightly and form a stable structure.

Verify your understanding by comparing the physical states of these fatty acids in real-world contexts. For example, Stearic acid is commonly found in solid fats like animal fat, while unsaturated fatty acids like Oleic acid are found in liquid oils such as olive oil.