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

Which of the following is a reliable method to determine whether a fat contains primarily saturated or unsaturated fatty acids?

Measure the melting point; fats with mostly saturated fatty acids have higher melting points.

Observe the color; unsaturated fats are always yellow, while saturated fats are always white.

Check the solubility in water; saturated fats are more soluble than unsaturated fats.

Test for the presence of nitrogen using the Kjeldahl method.

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Verified step by step guidance

Step 1: Understand the chemical properties of saturated and unsaturated fatty acids. Saturated fatty acids have no double bonds between carbon atoms, making their structure more rigid and allowing them to pack tightly. Unsaturated fatty acids contain one or more double bonds, introducing kinks in their structure and reducing packing efficiency.

Step 2: Recognize the relationship between fatty acid structure and melting point. Saturated fats, due to their tight packing, have higher melting points, while unsaturated fats, with their less efficient packing, have lower melting points. This makes melting point measurement a reliable method for distinguishing between the two.

Step 3: Evaluate the other options provided in the problem. The color of fats is not a reliable indicator of saturation, as it can vary due to other factors like pigmentation or processing. Solubility in water is not a distinguishing feature, as both saturated and unsaturated fats are generally insoluble in water. Testing for nitrogen using the Kjeldahl method is irrelevant, as fats do not contain nitrogen.

Step 4: Focus on the melting point measurement as the correct method. To determine the melting point, you can use techniques such as differential scanning calorimetry (DSC) or a simple melting point apparatus. This will provide a clear distinction between fats with primarily saturated or unsaturated fatty acids.

Step 5: Summarize the reasoning. The melting point is directly influenced by the molecular structure of the fatty acids. Saturated fats have higher melting points due to their rigid structure, while unsaturated fats have lower melting points due to the presence of double bonds. This makes melting point measurement the most reliable method among the options provided.