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 fatty acid compositions would produce the most fluid lipid bilayer?

High concentration of cholesterol

High concentration of trans fatty acids

High concentration of saturated fatty acids

High concentration of unsaturated fatty acids

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Verified step by step guidance

Understand the structure of fatty acids: Fatty acids are long hydrocarbon chains that can be either saturated (no double bonds) or unsaturated (one or more double bonds).

Recognize the role of double bonds: Unsaturated fatty acids contain one or more double bonds, which introduce kinks in the hydrocarbon chain, preventing the molecules from packing closely together.

Consider the effect on membrane fluidity: The kinks caused by double bonds in unsaturated fatty acids increase the distance between adjacent fatty acid chains, enhancing the fluidity of the lipid bilayer.

Compare with other options: Saturated fatty acids, with no double bonds, pack tightly and decrease membrane fluidity. Trans fatty acids, although unsaturated, have a linear configuration similar to saturated fats, also reducing fluidity. Cholesterol can either increase or decrease fluidity depending on temperature and concentration.

Conclude the analysis: A high concentration of unsaturated fatty acids, due to their kinked structure, would disrupt tight packing and result in the most fluid lipid bilayer compared to the other options.