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 fatty acids would be the most unstable and most prone to rancidity?

Stearic acid (18:0)

Palmitic acid (16:0)

Linolenic acid (18:3, \(\omega\)-3)

Oleic acid (18:1, \(\omega\)-9)

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Understand the concept of fatty acid stability: Fatty acid stability is influenced by the degree of unsaturation (number of double bonds). Saturated fatty acids (no double bonds) are more stable, while unsaturated fatty acids (with double bonds) are less stable due to their susceptibility to oxidation.

Analyze the fatty acids provided: Stearic acid (18:0) and Palmitic acid (16:0) are saturated fatty acids, meaning they have no double bonds. Oleic acid (18:1, ω-9) has one double bond, making it monounsaturated. Linolenic acid (18:3, ω-3) has three double bonds, making it polyunsaturated.

Explain the relationship between unsaturation and rancidity: The more double bonds a fatty acid has, the more prone it is to oxidation. Oxidation leads to the breakdown of fatty acids, causing rancidity. Polyunsaturated fatty acids are the most prone to rancidity due to their high number of double bonds.

Compare the fatty acids: Linolenic acid (18:3, ω-3) has the highest degree of unsaturation (three double bonds), making it the most unstable and prone to rancidity. Oleic acid (18:1, ω-9) is less prone to rancidity due to having only one double bond. Stearic acid (18:0) and Palmitic acid (16:0) are saturated and the most stable.

Conclude the reasoning: Based on the degree of unsaturation, Linolenic acid (18:3, ω-3) is the most unstable and prone to rancidity among the fatty acids listed.