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

Previous problemNext problem

Struggling with Biochemistry?

Join thousands of students who trust us to help them ace their exams!Watch the first video

Multiple Choice

Which of the following best describes the difference between saturated and unsaturated fats?

Saturated fats are composed of glycerol only, while unsaturated fats are composed of fatty acids only.

Saturated fats are liquid at room temperature, while unsaturated fats are solid at room temperature.

Saturated fats have no double bonds between carbon atoms, while unsaturated fats contain one or more double bonds.

Saturated fats contain phosphate groups, while unsaturated fats do not.

Previous problemNext problem

Verified step by step guidance

Step 1: Begin by understanding the structural difference between saturated and unsaturated fats. Saturated fats have carbon atoms in their fatty acid chains that are fully saturated with hydrogen atoms, meaning there are no double bonds between the carbon atoms. Unsaturated fats, on the other hand, contain one or more double bonds in their fatty acid chains, which introduces kinks or bends in their structure.

Step 2: Analyze the physical properties of saturated and unsaturated fats. Saturated fats are typically solid at room temperature due to their straight chains, which allow them to pack tightly together. Unsaturated fats, with their bent chains caused by double bonds, are usually liquid at room temperature because they cannot pack as tightly.

Step 3: Evaluate the chemical composition of saturated and unsaturated fats. Both types of fats are composed of glycerol and fatty acids, but the presence or absence of double bonds in the fatty acid chains is the key distinguishing feature.

Step 4: Eliminate incorrect options based on the structural and physical properties discussed. For example, saturated fats do not contain phosphate groups, and both types of fats are composed of glycerol and fatty acids, not exclusively one or the other.

Step 5: Conclude that the correct description of the difference is: Saturated fats have no double bonds between carbon atoms, while unsaturated fats contain one or more double bonds. This aligns with the structural and chemical characteristics of these fats.