Table of contents

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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

Why are many unsaturated fats liquid at room temperature?

They have a higher number of double bonds, which create kinks in the fatty acid chains, preventing tight packing.

They are composed of trans fatty acids, which are naturally more fluid.

They contain more hydrogen atoms, which increase their fluidity.

They have longer carbon chains, which enhance their ability to remain liquid.

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Verified step by step guidance

Unsaturated fats contain one or more double bonds in their fatty acid chains. These double bonds introduce kinks or bends in the chain structure.

The kinks caused by the double bonds prevent the fatty acid chains from packing closely together. This loose packing results in a lower melting point.

At room temperature, the loose packing of unsaturated fats means they are more likely to be in a liquid state compared to saturated fats, which pack tightly and are solid.

The presence of double bonds is a key factor in determining the physical state of the fat at room temperature. More double bonds generally mean more kinks and greater fluidity.

Trans fatty acids, which are a type of unsaturated fat, have a different configuration that allows tighter packing, making them less fluid compared to cis unsaturated fats.