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 has the highest melting point?

Oleic acid (C18:1 \(\Delta^9\))

Stearic acid (C18:0)

Linoleic acid (C18:2 \(\Delta^{9,12}\))

Palmitoleic acid (C16:1 \(\Delta^9\))

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Verified step by step guidance

Step 1: Understand the relationship between fatty acid structure and melting point. Saturated fatty acids (no double bonds) generally have higher melting points than unsaturated fatty acids (with double bonds) because their straight chains allow for tighter packing and stronger intermolecular forces.

Step 2: Analyze the degree of saturation in each fatty acid. Stearic acid (C18:0) is saturated, Oleic acid (C18:1 Δ^9) has one double bond, Linoleic acid (C18:2 Δ^9,12) has two double bonds, and Palmitoleic acid (C16:1 Δ^9) has one double bond.

Step 3: Consider the chain length of each fatty acid. Longer chains generally increase the melting point due to greater van der Waals forces. Stearic acid and Oleic acid both have 18 carbons, Linoleic acid has 18 carbons, and Palmitoleic acid has 16 carbons.

Step 4: Evaluate the impact of double bonds on melting point. Double bonds introduce kinks in the fatty acid chain, reducing packing efficiency and lowering the melting point. Stearic acid has no double bonds, making it the most tightly packed and likely to have the highest melting point.

Step 5: Conclude that Stearic acid (C18:0), being saturated and having the longest chain among the options, has the highest melting point compared to the other fatty acids listed.