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

1. Introduction to Biochemistry

Lipids

Biochemistry

1. Introduction to Biochemistry

Lipids

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Multiple Choice

A food company hydrogenated a barrel of fat. The treatment most likely resulted in which of the following changes to the fat?

It became more solid at room temperature.

It increased the number of cis double bonds.

It became more unsaturated.

It decreased its melting point.

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Verified step by step guidance

Understand the concept of hydrogenation: Hydrogenation is a chemical process where hydrogen is added to unsaturated fats, converting double bonds into single bonds. This typically reduces the number of double bonds in the fat molecules.

Recognize the impact of hydrogenation on the structure of fats: During hydrogenation, cis double bonds may be converted into trans double bonds or eliminated entirely, making the fat more saturated.

Relate saturation to physical properties: Saturated fats have straighter chains, allowing them to pack more tightly together. This increases the fat's solidity at room temperature.

Analyze the melting point: Saturated fats generally have higher melting points compared to unsaturated fats, meaning hydrogenation would increase the melting point rather than decrease it.

Conclude the most likely change: Based on the chemical process and physical property changes, the fat would become more solid at room temperature due to the increased saturation and tighter molecular packing.