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 type of fat is typically solid at room temperature?

Omega-3 fatty acid

Saturated fat

Trans fat

Unsaturated fat

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Verified step by step guidance

Understand the physical properties of fats: Saturated fats are typically solid at room temperature due to their molecular structure, which allows tight packing of fatty acid chains. Unsaturated fats, including omega-3 fatty acids, are usually liquid at room temperature because their double bonds create kinks that prevent tight packing.

Review the definitions: Saturated fats have no double bonds in their fatty acid chains, while unsaturated fats have one or more double bonds. Trans fats are a type of unsaturated fat but are artificially hydrogenated to become more solid.

Analyze the options: Omega-3 fatty acids are a type of unsaturated fat and are liquid at room temperature. Trans fats, though solid, are not naturally occurring fats. Unsaturated fats are generally liquid at room temperature. Saturated fats are naturally solid at room temperature.

Correlate the physical state with the molecular structure: Saturated fats are solid because their straight chains allow them to pack closely together, forming a solid structure. Unsaturated fats, due to their double bonds, cannot pack as tightly and remain liquid.

Conclude that the correct answer is saturated fat, as it is the type of fat that is typically solid at room temperature based on its molecular structure and physical properties.