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 statements concerning unsaturated fats is true?

They contain one or more double bonds in their hydrocarbon chains.

They are composed exclusively of saturated fatty acids.

They are typically solid at room temperature.

They increase the melting point of cell membranes.

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Verified step by step guidance

Understand the structure of unsaturated fats: Unsaturated fats are characterized by the presence of one or more double bonds in their hydrocarbon chains. These double bonds create kinks in the chain, preventing tight packing and influencing their physical properties.

Compare unsaturated fats to saturated fats: Saturated fats lack double bonds in their hydrocarbon chains, allowing them to pack tightly together. This tight packing makes saturated fats solid at room temperature, unlike unsaturated fats, which are typically liquid due to their less dense structure.

Analyze the melting point of unsaturated fats: The double bonds in unsaturated fats lower the melting point compared to saturated fats. This is because the kinks caused by the double bonds reduce intermolecular interactions, making them less stable at higher temperatures.

Evaluate the impact of unsaturated fats on cell membranes: Unsaturated fats increase membrane fluidity rather than the melting point. The kinks in their structure prevent tight packing of lipid molecules, enhancing the dynamic nature of the membrane.

Identify the correct statement: Based on the structural and physical properties of unsaturated fats, the true statement is that they contain one or more double bonds in their hydrocarbon chains.