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 is not a characteristic of fats?

They are generally solid at room temperature.

They provide long-term energy storage.

They are soluble in water.

They are composed of glycerol and fatty acids.

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Verified step by step guidance

Step 1: Begin by understanding the basic structure and properties of fats. Fats are a type of lipid, which are organic molecules composed primarily of carbon, hydrogen, and oxygen. They are typically made up of glycerol and fatty acids.

Step 2: Consider the physical state of fats at room temperature. Fats are generally solid at room temperature due to their saturated fatty acid chains, which allow them to pack closely together.

Step 3: Evaluate the energy storage function of fats. Fats are known for providing long-term energy storage. They are energy-dense molecules, storing more energy per gram than carbohydrates or proteins.

Step 4: Analyze the solubility of fats in water. Fats are hydrophobic, meaning they do not dissolve in water. This is due to their long hydrocarbon chains, which are nonpolar and repel water molecules.

Step 5: Review the composition of fats. Fats are composed of glycerol and fatty acids, which are esterified together to form triglycerides. This is a fundamental characteristic of fats.