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 types of fat is most likely to be solid at room temperature?

Polyunsaturated fat

Saturated fat

Monounsaturated fat

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Verified step by step guidance

Understand the structural differences between saturated, monounsaturated, and polyunsaturated fats. Saturated fats have no double bonds between carbon atoms in their fatty acid chains, while monounsaturated fats have one double bond, and polyunsaturated fats have two or more double bonds.

Recall that the presence of double bonds in fatty acid chains introduces kinks or bends, which prevent the molecules from packing closely together. This reduces the intermolecular forces and lowers the melting point of the fat.

Recognize that saturated fats, lacking double bonds, have straight chains that allow them to pack tightly together. This results in stronger intermolecular forces and a higher melting point, making them more likely to be solid at room temperature.

Compare the melting points of the three types of fats: Saturated fats generally have the highest melting points, followed by monounsaturated fats, and then polyunsaturated fats, which have the lowest melting points due to their multiple double bonds.

Conclude that saturated fats are most likely to be solid at room temperature because their structure allows for tight packing and strong intermolecular forces, unlike monounsaturated and polyunsaturated fats.