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

Why are fats considered a better source of energy than carbohydrates on a per carbon basis?

Carbohydrates are stored in a more compact form than fats, making them more energy-dense.

Fats are more easily digested and absorbed than carbohydrates, resulting in higher energy production.

Fats are more reduced than carbohydrates, allowing them to yield more ATP per carbon atom during oxidation.

Fats contain more oxygen atoms per carbon, which increases their energy yield.

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Verified step by step guidance

Understand the concept of energy yield in biochemical molecules: Energy yield is determined by the degree of reduction of the molecule. More reduced molecules have more electrons available for transfer during oxidative metabolism, which leads to higher ATP production.

Compare the chemical structures of fats and carbohydrates: Fats (triglycerides) consist of long hydrocarbon chains that are highly reduced, meaning they have fewer oxygen atoms and more hydrogen atoms per carbon. Carbohydrates, on the other hand, have a higher proportion of oxygen atoms per carbon, making them less reduced.

Analyze the oxidation process: During cellular respiration, reduced molecules like fats undergo oxidation in the mitochondria. The electrons released during this process are transferred to electron carriers (NADH and FADH2), which drive ATP synthesis in the electron transport chain.

Relate the degree of reduction to ATP yield: Since fats are more reduced than carbohydrates, they release more electrons per carbon atom during oxidation. This results in a higher ATP yield per carbon atom for fats compared to carbohydrates.

Conclude why fats are a better energy source: Fats yield more ATP per carbon atom because they are more reduced, not because they are more compact or easier to digest. This makes them a more efficient energy source on a per carbon basis.