Table of contents

1. Introduction to Biology2h 42m
2. Chemistry3h 37m
3. Water1h 26m
4. Biomolecules2h 23m
5. Cell Components2h 26m
6. The Membrane2h 31m
7. Energy and Metabolism2h 0m
8. Respiration2h 40m
9. Photosynthesis2h 49m
10. Cell Signaling59m
11. Cell Division2h 47m
12. Meiosis2h 0m
13. Mendelian Genetics4h 44m
14. DNA Synthesis2h 27m
15. Gene Expression3h 6m
16. Regulation of Expression3h 31m
17. Viruses37m
- Viruses
  37m
18. Biotechnology2h 58m
19. Genomics17m
- Genomes
  17m
20. Development1h 5m
21. Evolution3h 1m
22. Evolution of Populations3h 53m
23. Speciation1h 37m
24. History of Life on Earth2h 6m
25. Phylogeny2h 31m
26. Prokaryotes4h 59m
27. Protists1h 12m
28. Plants1h 22m
29. Fungi36m
- Fungi
  19m
- Fungi Reproduction
  17m
30. Overview of Animals34m
- Overview of Animals
  34m
31. Invertebrates1h 2m
32. Vertebrates50m
33. Plant Anatomy1h 3m
34. Vascular Plant Transport1h 2m
- Water Potential
  1h 2m
35. Soil37m
- Soil and Nutrients
  20m
- Nitrogen Fixation
  16m
36. Plant Reproduction47m
- Flowers
  33m
- Seeds
  14m
37. Plant Sensation and Response1h 9m
38. Animal Form and Function1h 19m
39. Digestive System1h 10m
- Digestion
  1h 3m
- Blood Sugar Homeostasis
  7m
40. Circulatory System1h 49m
41. Immune System1h 12m
42. Osmoregulation and Excretion50m
- Osmoregulation and Excretion
  50m
43. Endocrine System1h 4m
- Endocrine System
  1h 4m
44. Animal Reproduction1h 2m
- Animal Reproduction
  1h 2m
45. Nervous System1h 55m
- Neurons and Action Potentials
  1h 8m
- Central and Peripheral Nervous System
  46m
46. Sensory Systems46m
- Sensory System
  46m
47. Muscle Systems23m
- Musculoskeletal System
  23m
48. Ecology3h 11m
49. Animal Behavior28m
- Animal Behavior
  28m
50. Population Ecology3h 41m
51. Community Ecology2h 46m
52. Ecosystems2h 36m
53. Conservation Biology24m
- Conservation Biology
  24m

4. Biomolecules

Lipids

General Biology

4. Biomolecules

Lipids

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0:45 minutes

Problem 6

Textbook Question

Unsaturated fats
a. Have double bonds in their fatty acid chains
b. Have fewer fatty acid molecules per fat molecule
c. Are associated with greater health risks than are saturated fats
d. Are more common in animals than in plants

Verified step by step guidance

Understand the concept of unsaturated fats: Unsaturated fats are a type of fat that contains one or more double bonds in their fatty acid chains. These double bonds create kinks in the structure, preventing the molecules from packing tightly together.

Analyze option (a): Double bonds in fatty acid chains are a defining characteristic of unsaturated fats. This is a key feature that differentiates them from saturated fats, which have no double bonds and are fully saturated with hydrogen atoms.

Evaluate option (b): Unsaturated fats do not have fewer fatty acid molecules per fat molecule. The number of fatty acid chains per fat molecule (typically three) is the same for both saturated and unsaturated fats. This option is incorrect.

Assess option (c): Unsaturated fats are generally considered healthier than saturated fats. Saturated fats are associated with higher health risks, such as cardiovascular disease, due to their ability to raise LDL cholesterol levels. This option is incorrect.

Examine option (d): Unsaturated fats are more common in plants than in animals. Plant oils, such as olive oil and sunflower oil, are rich in unsaturated fats, whereas animal fats, like butter and lard, are typically high in saturated fats. This option is incorrect.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Unsaturated Fats

Unsaturated fats are types of fatty acids that contain one or more double bonds in their hydrocarbon chains. These double bonds create kinks in the structure, preventing the molecules from packing tightly together, which typically results in a liquid state at room temperature. Common sources include plant oils, nuts, and fish.

Fatty Acid Composition

The composition of fatty acids in fats can vary, with unsaturated fats generally having fewer hydrogen atoms due to the presence of double bonds. This results in a lower number of fatty acid molecules per fat molecule compared to saturated fats, which have no double bonds and are fully saturated with hydrogen atoms. This structural difference influences their physical properties and health effects.

Health Implications of Fats

The health implications of dietary fats are significant, with unsaturated fats often being considered healthier than saturated fats. While unsaturated fats can help reduce bad cholesterol levels and lower the risk of heart disease, excessive consumption of saturated fats is linked to increased health risks. Understanding these differences is crucial for making informed dietary choices.

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Related Practice

Textbook Question

What makes a fatty acid an acid?

a. It does not dissolve in water.

b. It is capable of bonding with other molecules to form a fat.

c. It has a carboxyl group that can donate an H⁺to a solution.

d. It contains only two oxygen atoms.

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Textbook Question

Cooking oil lipids consist of long, unsaturated hydrocarbon chains. Would you expect these molecules to form membranes spontaneously? Why or why not? Describe, on a molecular level, how you would expect these lipids to behave in water.

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Textbook Question

Which of the following terms is least like the others?

a. Monosaccharide

b. Phospholipid

c. Fat

d. Steroid

e. Lipid

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Textbook Question