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 statements concerning saturated fats is not true?

Saturated fats are more prone to oxidation than unsaturated fats.

Saturated fats are typically solid at room temperature.

Saturated fats are commonly found in animal products.

Saturated fats have no double bonds between carbon atoms.

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Verified step by step guidance

Understand the structure of saturated fats: Saturated fats are composed of fatty acid chains that have no double bonds between carbon atoms. This means all carbon atoms are saturated with hydrogen atoms.

Compare with unsaturated fats: Unsaturated fats contain one or more double bonds in their fatty acid chains, which introduces kinks in the chain and affects their physical properties.

Analyze the oxidation tendency: Double bonds in unsaturated fats are sites of reactivity, making them more prone to oxidation compared to saturated fats, which lack these double bonds.

Consider physical state at room temperature: Saturated fats, due to their straight chains, can pack closely together, making them solid at room temperature. Unsaturated fats, with kinks in their chains, are usually liquid.

Review common sources: Saturated fats are typically found in animal products such as meat and dairy, whereas unsaturated fats are more common in plant oils.