Table of contents

1. Intro to General Chemistry3h 48m
2. Atoms & Elements4h 16m
3. Chemical Reactions4h 10m
4. BONUS: Lab Techniques and Procedures1h 38m
5. BONUS: Mathematical Operations and Functions48m
6. Chemical Quantities & Aqueous Reactions3h 53m
7. Gases3h 49m
8. Thermochemistry2h 37m
9. Quantum Mechanics2h 58m
10. Periodic Properties of the Elements3h 9m
11. Bonding & Molecular Structure3h 29m
12. Molecular Shapes & Valence Bond Theory1h 57m
13. Liquids, Solids & Intermolecular Forces2h 23m
14. Solutions3h 1m
15. Chemical Kinetics2h 53m
16. Chemical Equilibrium2h 29m
17. Acid and Base Equilibrium5h 1m
18. Aqueous Equilibrium4h 47m
19. Chemical Thermodynamics1h 50m
20. Electrochemistry2h 42m
21. Nuclear Chemistry2h 36m
22. Organic Chemistry5h 7m
23. Chemistry of the Nonmetals2h 39m
24. Transition Metals and Coordination Compounds3h 16m

6. Chemical Quantities & Aqueous Reactions

Solubility Rules

General Chemistry

6. Chemical Quantities & Aqueous Reactions

Solubility Rules

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Multiple Choice

Which of the following is less soluble in water, and why?

A phospholipid, because it contains a polar phosphate group.

A fat, because it is mostly nonpolar and lacks hydrophilic groups.

A fat, because it contains a polar head group.

A phospholipid, because it is entirely nonpolar.

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Verified step by step guidance

Step 1: Understand the molecular structure of fats and phospholipids. Fats (triglycerides) are primarily composed of long hydrocarbon chains, making them mostly nonpolar and hydrophobic (water-repelling). Phospholipids, on the other hand, have both nonpolar tails and a polar phosphate-containing head group, making them amphipathic (having both hydrophobic and hydrophilic parts).

Step 2: Recall the principle 'like dissolves like' in chemistry, which means polar substances tend to dissolve well in polar solvents like water, while nonpolar substances do not dissolve well in polar solvents.

Step 3: Analyze the solubility of fats in water. Since fats are mostly nonpolar and lack hydrophilic (water-attracting) groups, they do not interact favorably with water molecules and thus have low solubility in water.

Step 4: Analyze the solubility of phospholipids in water. The polar phosphate head group of phospholipids can interact with water molecules through dipole-dipole interactions and hydrogen bonding, increasing their solubility compared to fats.

Step 5: Conclude that fats are less soluble in water than phospholipids because fats are mostly nonpolar and lack hydrophilic groups, while phospholipids have a polar head group that enhances their interaction with water.