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 a characteristic of saturated fats?

They are typically liquid at room temperature.

They have a kinked structure due to double bonds.

They contain no double bonds between carbon atoms.

They are primarily found in plant oils.

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Verified step by step guidance

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

Recognize the physical state of saturated fats: Typically, saturated fats are solid at room temperature. This is due to the straight structure of their fatty acid chains, which allows them to pack closely together.

Identify the structural characteristics: Saturated fats have straight chains because they lack double bonds. This is in contrast to unsaturated fats, which have one or more double bonds causing kinks in their structure.

Differentiate between sources: Saturated fats are commonly found in animal products such as butter, cheese, and meat, rather than in plant oils, which are usually rich in unsaturated fats.

Conclude with the correct characteristic: Based on the above points, the defining characteristic of saturated fats is that they contain no double bonds between carbon atoms.