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

When digested, fats are broken down into _____.

fatty acids and glycerol

nucleotides

monosaccharides

amino acids

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Verified step by step guidance

Understand the composition of fats: Fats, also known as triglycerides, are composed of three fatty acid chains attached to a glycerol backbone.

Learn the process of fat digestion: During digestion, enzymes such as lipases break down triglycerides into their components.

Identify the products of fat digestion: The breakdown of triglycerides results in fatty acids and glycerol, which are absorbed by the body.

Compare the options provided: Nucleotides, monosaccharides, and amino acids are not related to fat digestion. Nucleotides are components of DNA/RNA, monosaccharides are simple sugars, and amino acids are building blocks of proteins.

Conclude that the correct answer is 'fatty acids and glycerol,' as these are the direct products of fat digestion.