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

1. A Review of General Chemistry

Intro to Organic Chemistry

Organic Chemistry

1. A Review of General Chemistry

Intro to Organic Chemistry

Previous problemNext problem

Struggling with Organic Chemistry?

Join thousands of students who trust us to help them ace their exams!Watch the first video

Multiple Choice

Why have trans fats been banned from some restaurants, and how are they typically created?

Trans fats are banned because they cause allergic reactions and are created by the complete hydrogenation of animal fats.

Trans fats are banned because they lead to obesity and are created by the oxidation of saturated fats.

Trans fats are banned because they increase the risk of heart disease and are created by the partial hydrogenation of vegetable oils.

Trans fats are banned because they are carcinogenic and are created by the fermentation of sugars.

Previous problemNext problem

Verified step by step guidance

Understand the health implications of trans fats: Trans fats are associated with an increased risk of heart disease. They can raise LDL (bad) cholesterol levels and lower HDL (good) cholesterol levels, contributing to cardiovascular problems.

Identify the process of creation: Trans fats are typically created through the process of partial hydrogenation. This involves adding hydrogen to vegetable oils, which converts some of the cis double bonds in unsaturated fats to trans double bonds, resulting in a semi-solid form at room temperature.

Differentiate between partial and complete hydrogenation: Partial hydrogenation results in trans fats, while complete hydrogenation would convert all double bonds to single bonds, resulting in a fully saturated fat without trans configurations.

Recognize the sources of trans fats: They are often found in processed foods, such as margarine, snack foods, and baked goods, where they are used to improve texture, shelf life, and flavor stability.

Understand regulatory actions: Due to their health risks, many countries have implemented regulations to limit or ban the use of trans fats in food products, encouraging the use of healthier alternatives.