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 true regarding saturated fats?

They are typically liquid at room temperature.

They are primarily found in plant oils.

They contain no double bonds between carbon atoms.

They have a lower melting point compared to unsaturated fats.

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Verified step by step guidance

Understand the structure 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 that each carbon atom is '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 physical state at room temperature: Saturated fats are typically solid at room temperature due to their straight chains, which allow them to pack closely together. In contrast, unsaturated fats are usually liquid at room temperature because the kinks from double bonds prevent tight packing.

Identify sources of saturated fats: Saturated fats are commonly found in animal products such as butter, cheese, and meat, as well as some tropical oils like coconut oil and palm oil.

Evaluate melting points: Saturated fats generally have higher melting points compared to unsaturated fats because their straight chains allow for stronger intermolecular forces, requiring more energy to break.