Table of contents

1. Introduction to Biochemistry4h 36m
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 are correct with regard to saturated fatty acids?
a) They are generally solid at room temperature.
b) The carbon backbone contains at least one double bond, creating a kink in the chain.
c) Come primarily from vegetable products.
d) They are only hydrocarbon chains, making them liquids at room temperature.
e) Cannot be present in other lipids, such as phospholipids.

They are generally solid at room temperature.

The carbon backbone contains at least one double bond, creating a kink in the chain.

Come primarily from vegetable products.

They are only hydrocarbon chains, making them liquids at room temperature.

Cannot be present in other lipids, such as phospholipids.

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Verified step by step guidance

Understand the structure of saturated fatty acids: Saturated fatty acids have no double bonds between the carbon atoms in their hydrocarbon chain. This means the carbon atoms are fully 'saturated' with hydrogen atoms.

Consider the physical properties: Saturated fatty acids are typically solid at room temperature due to their straight chains, which allow them to pack closely together.

Evaluate the source of saturated fatty acids: They are primarily found in animal products, such as meat and dairy, rather than vegetable products.

Analyze the presence in other lipids: Saturated fatty acids can be components of other lipids, such as phospholipids, which are essential parts of cell membranes.

Clarify the misconception about double bonds: The presence of double bonds, which create kinks in the chain, is characteristic of unsaturated fatty acids, not saturated ones.