101: The Chemical Components of Cells: Lipids

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1. Why do animal fats tend to be solid at room temperature?

  • Because the excess hydrogen molecules in comparison to unsaturated fats make it heavier
  • Because the lack of double bonds allow molecules to pack together tightly
  • Because the lack of double bonds prevents melting
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2. What are steroids?

  • Lipids that are characerised by a carbon skeleton composed of three fused rings
  • Lipids that are characterised by a carbon skeleton composed of four fused rings
  • Lipids that are characerised by a carbon skeleton composed of five fused rings

3. Why do the fats of fish and vegetables tend to be liquid at room temperature?

  • The kinks caused by cis double bonds prevent molecules from packing together closely enough to solidify
  • They are lighter than animal fats due to the reduced number of hydrogens
  • The double bonds prevent molecules from packing close enough together to solidify

4. Where is cholesterol synthesised?

  • In the bone marrow
  • In the liver
  • In muscle cells

5. Which monomers make up a fat?

  • Glycerol and fatty acids
  • Glucose and fatty acids
  • Glycerol and glucose
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