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

Which of the following foods is naturally a rich source of polyunsaturated fatty acids?

Beef steak

Egg yolk

Salmon

Butter

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Understand the concept of polyunsaturated fatty acids (PUFAs): These are fatty acids that contain more than one double bond in their carbon chain. They are essential for human health and are commonly found in certain types of foods, particularly fish and plant-based oils.

Identify the food sources listed in the problem: Beef steak, egg yolk, salmon, and butter. Consider their typical fat composition and whether they are known to contain significant amounts of polyunsaturated fatty acids.

Recall that salmon is a type of fatty fish, which is naturally rich in omega-3 fatty acids, a category of polyunsaturated fatty acids. Salmon is widely recognized as a rich source of PUFAs due to its high content of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

Compare the other options: Beef steak, egg yolk, and butter are primarily sources of saturated fats and monounsaturated fats, with relatively low levels of polyunsaturated fatty acids. These foods do not match the criteria for being rich sources of PUFAs.

Conclude that salmon is the correct answer because it is naturally a rich source of polyunsaturated fatty acids, particularly omega-3 fatty acids, which are beneficial for cardiovascular health and other physiological functions.