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 type of fatty acid is most common in animal-based foods?

Monounsaturated fatty acids

Saturated fatty acids

Polyunsaturated fatty acids

Trans fatty acids

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Verified step by step guidance

Step 1: Understand the types of fatty acids listed in the problem. Fatty acids can be categorized into saturated, monounsaturated, polyunsaturated, and trans fatty acids based on their chemical structure and properties.

Step 2: Recall the characteristics of saturated fatty acids. These fatty acids have no double bonds between carbon atoms in their hydrocarbon chain, making them fully 'saturated' with hydrogen atoms. They are typically solid at room temperature.

Step 3: Consider the sources of saturated fatty acids. They are most commonly found in animal-based foods such as meat, butter, and cheese, as well as some plant-based sources like coconut oil.

Step 4: Compare saturated fatty acids with the other types listed. Monounsaturated fatty acids have one double bond, polyunsaturated fatty acids have multiple double bonds, and trans fatty acids are artificially modified unsaturated fats. These are less prevalent in animal-based foods compared to saturated fatty acids.

Step 5: Conclude that saturated fatty acids are the most common type found in animal-based foods, based on their prevalence and chemical properties.