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 triglyceride is composed of which types of subunits?

Three fatty acids and one glycerol

Amino acids

Two fatty acids and one phosphate group

Monosaccharides

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Verified step by step guidance

Understand the structure of a triglyceride: A triglyceride is a type of lipid molecule commonly found in fats and oils. It is formed through a condensation reaction between glycerol and fatty acids.

Identify the subunits of a triglyceride: A triglyceride consists of one glycerol molecule and three fatty acid molecules. Glycerol is a three-carbon alcohol, and fatty acids are long hydrocarbon chains with a carboxyl group (-COOH) at one end.

Compare the options provided: Evaluate each option to determine which matches the structure of a triglyceride. For example, amino acids are the building blocks of proteins, not lipids. Monosaccharides are simple sugars, and two fatty acids with one phosphate group form phospholipids, not triglycerides.

Recall the esterification process: During triglyceride formation, the hydroxyl groups (-OH) of glycerol react with the carboxyl groups (-COOH) of the fatty acids, forming ester bonds and releasing water molecules.

Select the correct answer: Based on the structure and formation of triglycerides, the correct subunits are 'Three fatty acids and one glycerol.'