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

The most abundant dietary lipids are ________.

triacylglycerols (triglycerides)

sphingolipids

cholesterol esters

phospholipids

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Verified step by step guidance

Understand the question: The problem is asking about the most abundant dietary lipids, which are a type of macromolecule found in food and play a key role in energy storage and cellular structure.

Review the options provided: triacylglycerols (triglycerides), sphingolipids, cholesterol esters, and phospholipids. Each of these is a type of lipid, but their abundance in the diet varies.

Recall the function and dietary prevalence of each lipid type: Triacylglycerols (triglycerides) are the primary form of stored energy in animals and plants, making them the most abundant dietary lipid. Sphingolipids are structural components of cell membranes but are less abundant in the diet. Cholesterol esters are derivatives of cholesterol and are present in smaller amounts. Phospholipids are also structural lipids but are not as abundant as triacylglycerols in the diet.

Focus on triacylglycerols: Triacylglycerols consist of three fatty acid chains esterified to a glycerol backbone. They are the main form of fat consumed in the diet and are broken down during digestion to release energy.

Conclude that triacylglycerols (triglycerides) are the correct answer based on their abundance and role in dietary energy storage.