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 are the primary building blocks of fats (triglycerides)?

Amino acids and nucleotides

Glycerol and fatty acids

Phosphate groups and cholesterol

Monosaccharides and disaccharides

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Verified step by step guidance

Understand the structure of triglycerides: Triglycerides are a type of lipid composed of one glycerol molecule and three fatty acid chains. This is a key concept in biochemistry related to fats.

Review the role of glycerol: Glycerol is a three-carbon alcohol that serves as the backbone to which fatty acids are attached via ester bonds during triglyceride formation.

Examine the role of fatty acids: Fatty acids are long hydrocarbon chains with a carboxyl group (-COOH) at one end. These chains are hydrophobic and contribute to the energy storage function of triglycerides.

Compare the options provided: Amino acids and nucleotides are building blocks of proteins and nucleic acids, respectively. Phosphate groups and cholesterol are components of phospholipids and steroid molecules, not triglycerides. Monosaccharides and disaccharides are carbohydrates, not lipids.

Conclude that glycerol and fatty acids are the correct answer: These two components are the primary building blocks of triglycerides, as they combine to form the structure of fats through esterification reactions.