Table of contents

1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

32. Lipids

Intro to Lipids

Organic Chemistry

32. Lipids

Intro to Lipids

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Multiple Choice

Which of the following options correctly describes the difference between fats and oils?

Fats are typically derived from plants, while oils are derived from animals.

Fats have a higher iodine number compared to oils.

Fats are solid at room temperature, while oils are liquid.

Fats are composed of unsaturated fatty acids, while oils are composed of saturated fatty acids.

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Verified step by step guidance

Understand the basic definitions: Fats and oils are both types of lipids, which are organic compounds that are insoluble in water but soluble in organic solvents.

Identify the physical state at room temperature: Fats are typically solid at room temperature, whereas oils are liquid. This is a key distinguishing factor between the two.

Consider the source: Fats are often derived from animal sources, while oils are usually obtained from plant sources. However, this is not a strict rule as there are exceptions.

Examine the chemical composition: Fats are generally composed of saturated fatty acids, which have no double bonds between carbon atoms, leading to a more solid structure. Oils, on the other hand, are composed of unsaturated fatty acids, which contain one or more double bonds, resulting in a liquid state at room temperature.

Evaluate the iodine number: The iodine number is a measure of the degree of unsaturation in fatty acids. Oils typically have a higher iodine number than fats, indicating a greater number of double bonds.