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23:[["$","$L32",null,{"feature":"flashcards"}],"$L33",["$","$L34",null,{"href":"/as-level/biology/aqa/as-lipids/flashcards","label":"Lipids","subjectCode":"as_level_biology__aqa","surface":"flashcards"}],["$","$L35",null,{"runner":["$","div",null,{"className":"min-h-0 flex-1 overflow-hidden bg-background","children":["$","$L36",null,{"decks":[{"id":"26697bc3-f3af-4ee8-8d98-dd07275c7038","title":"Lipids Flashcards","topicId":"e0e70a0d-f5fc-55c6-abe6-f84166d33e10","topicSlug":"as-lipids","cards":[{"id":"d927e96d-14c4-4067-b740-37b4d1673b16","cardType":"cloze","points":null,"front":"Unlike carbohydrates and proteins, lipids are [ ] made from repeating monomers.","back":"Unlike carbohydrates and proteins, lipids are not polymers made from repeating monomers.","mcqOptions":[{"text":"not polymers","correct":true,"explanation":"Lipids are assembled from components such as glycerol and fatty acids, but these are not repeating monomer units, so lipids are not classified as polymers."},{"text":"true polymers","correct":false,"explanation":"Calling lipids true polymers confuses their assembly with polymerisation. The correct term is “not polymers” because lipids do not consist of long chains of repeating monomers."},{"text":"polysaccharides","correct":false,"explanation":"Polysaccharides are carbohydrate polymers made from monosaccharides, not a classification of lipids. The correct term is “not polymers” because lipids lack repeating monomer units."},{"text":"polypeptides","correct":false,"explanation":"Polypeptides are protein chains formed from repeating amino acid monomers. The correct term is “not polymers” because lipid components do not form a repeating monomer chain."}]},{"id":"288d08f5-4846-4594-9880-9f4409c4d149","cardType":"basic","points":1,"front":"What feature of most lipid tails makes lipids hydrophobic?","back":"Long non-polar hydrocarbon chains.","mcqOptions":[{"text":"Long non-polar hydrocarbon chains.","correct":true,"explanation":"Hydrocarbon chains contain mostly carbon-carbon and carbon-hydrogen bonds, which are non-polar. They cannot form favourable interactions with polar water, making most lipids hydrophobic."},{"text":"Long polar hydrocarbon chains.","correct":false,"explanation":"Hydrocarbon chains are non-polar rather than polar because their bonds have little charge separation. Their long non-polar nature is what makes most lipid tails hydrophobic."},{"text":"Short charged hydrocarbon chains.","correct":false,"explanation":"Charged groups would interact strongly with polar water and increase solubility. Most lipid tails are instead long non-polar hydrocarbon chains, which avoid contact with water."},{"text":"Long ionic hydrocarbon chains.","correct":false,"explanation":"Ionic chains would be attracted to water molecules through charge-dipole interactions. Most lipid tails are hydrophobic because they are long non-polar hydrocarbon chains."}]},{"id":"28820c52-be38-485d-9cd5-e7e89ad1691a","cardType":"basic","points":2,"front":"Why do most lipids not dissolve in water?","back":"Their tails are non-polar, so they do not mix with polar water.","mcqOptions":[{"text":"Their tails are non-polar, so they do not mix with polar water.","correct":true,"explanation":"Water is polar and forms hydrogen bonds with other polar or charged substances. Non-polar lipid tails cannot form these favourable interactions, so most lipids are insoluble."},{"text":"Their tails are polar, so they do not mix with polar water.","correct":false,"explanation":"This reverses the solubility principle: polar regions generally interact favourably with polar water. Lipids are mostly insoluble because their tails are non-polar and cannot hydrogen-bond with water."},{"text":"Their tails are charged, so they do not mix with polar water.","correct":false,"explanation":"Charged groups are usually hydrophilic because polar water surrounds and stabilises them. Most lipids do not dissolve because their tails are non-polar, not charged."},{"text":"Their tails are hydrophilic, so they do not mix with polar water.","correct":false,"explanation":"Hydrophilic regions interact with water, so this would promote mixing rather than prevent it. Most lipid tails are non-polar and therefore hydrophobic."}]},{"id":"eafa9c86-f2e5-4931-a947-28984c679453","cardType":"basic","points":1,"front":"How many fatty acid molecules join to glycerol in one triglyceride?","back":"Three fatty acid molecules.","mcqOptions":[{"text":"Three fatty acid molecules.","correct":true,"explanation":"Glycerol has three hydroxyl groups, and each reacts with one fatty acid. Consequently, one triglyceride contains three fatty acid molecules joined to one glycerol molecule."},{"text":"One fatty acid molecule.","correct":false,"explanation":"This counts only one ester-forming site and would produce a monoglyceride. Glycerol has three hydroxyl groups, so three fatty acid molecules join to form a triglyceride."},{"text":"Two fatty acid molecules.","correct":false,"explanation":"Two fatty acids joined to glycerol would form a diglyceride, leaving one hydroxyl group unreacted. A triglyceride contains three fatty acid molecules."},{"text":"Four fatty acid molecules.","correct":false,"explanation":"This assumes glycerol has four available hydroxyl groups, but it has only three. Therefore, a triglyceride can contain exactly three fatty acid molecules."}]},{"id":"9cf7545d-7296-46c6-afbc-dfc5789a553d","cardType":"basic","points":1,"front":"In triglyceride formation, what type of reaction forms ester bonds?","back":"A condensation reaction.","mcqOptions":[{"text":"A condensation reaction.","correct":true,"explanation":"Each ester bond forms when a hydroxyl group of glycerol reacts with a carboxyl group of a fatty acid, releasing one molecule of water in condensation."},{"text":"A hydrolysis reaction.","correct":false,"explanation":"Hydrolysis uses water to break ester bonds rather than form them. Ester bond formation occurs by a condensation reaction, which releases water."},{"text":"A reduction reaction.","correct":false,"explanation":"Reduction involves gaining electrons or hydrogen and is not the process joining glycerol to fatty acids. Ester bonds form through condensation, with water released."},{"text":"A neutralisation reaction.","correct":false,"explanation":"Neutralisation typically involves an acid reacting with a base to form salt and water. Glycerol and fatty acids form ester bonds through a condensation reaction."}]},{"id":"9e645681-b6b7-492d-9783-79a1fa99b9e6","cardType":"basic","points":2,"front":"An ester bond forms between which groups?","back":"

Hydroxyl group of glycerol
Carboxyl group of a fatty acid

","mcqOptions":[{"text":"

Hydroxyl group of glycerol
Carboxyl group of a fatty acid

","correct":true,"explanation":"The hydroxyl group of glycerol reacts with the carboxyl group of a fatty acid. Condensation removes water and leaves an ester bond linking the molecules."},{"text":"

Carboxyl group of glycerol
Hydroxyl group of a fatty acid

","correct":false,"explanation":"This reverses the functional groups: glycerol has hydroxyl groups, while fatty acids have carboxyl groups. These correct groups react together to form ester bonds."},{"text":"

Amino group of glycerol
Carboxyl group of a fatty acid

","correct":false,"explanation":"An amino-carboxyl reaction is associated with peptide bond formation, and glycerol has no amino group. Ester bonds form between glycerol’s hydroxyl and a fatty acid’s carboxyl group."},{"text":"

Hydroxyl group of glycerol
Phosphate group of a fatty acid

","correct":false,"explanation":"A standard fatty acid has a carboxyl group, not a phosphate group. Its carboxyl group reacts with a hydroxyl group of glycerol to form an ester bond."}]},{"id":"1f411ab5-e014-481c-8ae6-75c18dc20b83","cardType":"cloze","points":null,"front":"Condensation [ ] water; hydrolysis [ ] water.","back":"Condensation releases water; hydrolysis uses water.","mcqOptions":[{"text":"Condensation releases water; hydrolysis uses water.","correct":true,"explanation":"Condensation joins molecules while releasing water, whereas hydrolysis breaks a bond by adding and using water. The processes are opposites."},{"text":"Condensation uses water; hydrolysis releases water.","correct":false,"explanation":"This completely reverses the two processes. Condensation releases water as a bond forms, while hydrolysis uses water to split that bond."},{"text":"Condensation releases water; hydrolysis releases water.","correct":false,"explanation":"The condensation term is correct, but hydrolysis does not release water. Hydrolysis uses a water molecule to break a chemical bond."},{"text":"Condensation uses water; hydrolysis uses water.","correct":false,"explanation":"The hydrolysis term is correct, but condensation does not use water. Condensation forms a bond and releases a water molecule as a product."}]},{"id":"67c029ee-54ed-417e-b801-e2c62c6fd411","cardType":"basic","points":1,"front":"How many ester bonds are in one triglyceride?","back":"Three ester bonds.","mcqOptions":[{"text":"Three ester bonds.","correct":true,"explanation":"Each of glycerol’s three hydroxyl groups forms an ester bond with one fatty acid. A triglyceride therefore contains three ester bonds in total."},{"text":"One ester bond.","correct":false,"explanation":"This counts only one glycerol-fatty acid link, which would not produce a triglyceride. Three fatty acids are attached, so three ester bonds form."},{"text":"Two ester bonds.","correct":false,"explanation":"Two ester bonds would attach only two fatty acids and produce a diglyceride. A triglyceride has three fatty acids and therefore three ester bonds."},{"text":"Four ester bonds.","correct":false,"explanation":"This adds an extra bond-forming site that glycerol does not possess. Its three hydroxyl groups each form one ester bond, giving three altogether."}]},{"id":"2416de8b-46fc-4f11-8b69-f8c93702578a","cardType":"basic","points":1,"front":"How many water molecules are released when one triglyceride forms?","back":"Three water molecules.","mcqOptions":[{"text":"Three water molecules.","correct":true,"explanation":"Each of glycerol’s three hydroxyl groups forms an ester bond with a fatty acid. Each esterification releases one water molecule, so three are released in total."},{"text":"One water molecule.","correct":false,"explanation":"This counts only one esterification reaction. A triglyceride contains three ester bonds, each formed by condensation releasing water, so three water molecules are released."},{"text":"Two water molecules.","correct":false,"explanation":"This overlooks one of glycerol’s three hydroxyl groups. All three react with fatty acids to form ester bonds, releasing three water molecules altogether."},{"text":"Four water molecules.","correct":false,"explanation":"This incorrectly counts an additional condensation reaction. Only three ester bonds form between glycerol and three fatty acids, so three water molecules are released."}]},{"id":"053a49fd-bd70-4bb8-80e5-f03f087c8d66","cardType":"basic","points":2,"front":"What does hydrolysis of triglyceride ester bonds produce?","back":"Glycerol and fatty acids.","mcqOptions":[{"text":"Glycerol and fatty acids.","correct":true,"explanation":"Hydrolysis adds water across each ester bond in a triglyceride, separating the molecule into glycerol and its three constituent fatty acids."},{"text":"Glycerol and amino acids.","correct":false,"explanation":"Amino acids are produced by protein hydrolysis, not triglyceride hydrolysis. Breaking triglyceride ester bonds with water produces glycerol and fatty acids."},{"text":"Glucose and fatty acids.","correct":false,"explanation":"This confuses glycerol with glucose, a carbohydrate monomer. Triglycerides are built from glycerol and fatty acids, so hydrolysis regenerates those components."},{"text":"Glycerol and nucleotides.","correct":false,"explanation":"Nucleotides are the components of nucleic acids and are not present in triglycerides. Hydrolysing triglyceride ester bonds produces glycerol and fatty acids."}]},{"id":"e5c23d9b-d855-42b8-90f2-59af60820f91","cardType":"cloze","points":null,"front":"A saturated fatty acid has no [ ] in its hydrocarbon chain.","back":"A saturated fatty acid has no carbon-carbon double bonds in its hydrocarbon chain.","mcqOptions":[{"text":"carbon-carbon double bonds","correct":true,"explanation":"Saturated fatty acids contain only single carbon-carbon bonds in their hydrocarbon chains, meaning the carbon atoms carry the maximum possible number of hydrogen atoms."},{"text":"carbon-carbon single bonds","correct":false,"explanation":"All fatty acid hydrocarbon chains contain carbon-carbon single bonds. Saturation specifically means there are no carbon-carbon double bonds in the chain."},{"text":"carbon-hydrogen single bonds","correct":false,"explanation":"Carbon-hydrogen bonds are abundant in saturated fatty acids and provide much of their stored chemical energy. Saturated chains lack carbon-carbon double bonds."},{"text":"carbon-oxygen double bonds","correct":false,"explanation":"Every fatty acid has a carbon-oxygen double bond within its carboxyl group. Saturation is determined by the absence of carbon-carbon double bonds in the hydrocarbon chain."}]},{"id":"85b5a7e1-6034-4336-97e4-2238dec0667a","cardType":"basic","points":1,"front":"What structural feature makes a fatty acid unsaturated?","back":"At least one carbon-carbon double bond in the hydrocarbon chain.","mcqOptions":[{"text":"At least one carbon-carbon double bond in the hydrocarbon chain.","correct":true,"explanation":"A fatty acid is unsaturated when its hydrocarbon chain contains one or more carbon-carbon double bonds, so it does not carry the maximum possible number of hydrogens."},{"text":"At least one carbon-carbon single bond in the hydrocarbon chain.","correct":false,"explanation":"Carbon-carbon single bonds occur in both saturated and unsaturated fatty acids. Unsaturation specifically requires at least one carbon-carbon double bond in the hydrocarbon chain."},{"text":"At least one carbon-oxygen double bond in the hydrocarbon chain.","correct":false,"explanation":"This confuses the carboxyl group with the hydrocarbon chain. Unsaturation is caused by at least one carbon-carbon double bond within the hydrocarbon chain."},{"text":"At least one carbon-hydrogen single bond in the hydrocarbon chain.","correct":false,"explanation":"Both saturated and unsaturated fatty acids contain many carbon-hydrogen bonds. The defining feature of an unsaturated fatty acid is a carbon-carbon double bond."}]},{"id":"121f4109-a0ab-4b89-9cf6-a62411e3849f","cardType":"basic","points":1,"front":"Which double bond should not be counted when deciding if a fatty acid is unsaturated?","back":"The carbon-oxygen double bond in the carboxyl group.","mcqOptions":[{"text":"The carbon-oxygen double bond in the carboxyl group.","correct":true,"explanation":"All fatty acids contain a carbon-oxygen double bond in their carboxyl group. Unsaturation depends only on carbon-carbon double bonds within the hydrocarbon chain."},{"text":"The carbon-carbon double bond in the hydrocarbon chain.","correct":false,"explanation":"This is precisely the bond that determines unsaturation and therefore must be counted. The carbon-oxygen double bond in the carboxyl group should be excluded."},{"text":"The carbon-carbon single bond in the hydrocarbon chain.","correct":false,"explanation":"Single bonds are not counted as double bonds in the first place. The potentially misleading bond to exclude is the carbon-oxygen double bond in the carboxyl group."},{"text":"The oxygen-hydrogen single bond in the carboxyl group.","correct":false,"explanation":"The oxygen-hydrogen bond is not a double bond, so it cannot determine unsaturation. The carbon-oxygen double bond in the carboxyl group should not be counted."}]},{"id":"36f77f68-6fb7-4b9d-a150-318704f210b9","cardType":"basic","points":2,"front":"Why are many saturated fats solid at room temperature?","back":"Straight saturated chains pack closely together.","mcqOptions":[{"text":"Straight saturated chains pack closely together.","correct":true,"explanation":"Without carbon-carbon double-bond kinks, saturated fatty acid chains remain straight and pack closely. Stronger intermolecular attractions then require more thermal energy to overcome."},{"text":"Straight saturated chains form covalent cross-links.","correct":false,"explanation":"Separate lipid molecules are not normally joined by covalent cross-links. Saturated fats are often solid because their straight chains pack closely, strengthening intermolecular attractions."},{"text":"Straight saturated chains repel nearby molecules.","correct":false,"explanation":"Close saturated chains experience attractive intermolecular forces rather than repelling one another. Their straight shape enables close packing, which raises the melting point."},{"text":"Straight saturated chains contain additional oxygen.","correct":false,"explanation":"Saturation concerns carbon-carbon bonding and does not add oxygen atoms. Saturated fats are often solid because their straight fatty acid chains can pack closely together."}]},{"id":"0cc559be-f6cf-466a-8b8e-0fcf2d59c52a","cardType":"basic","points":2,"front":"Why do unsaturated lipids often have lower melting points?","back":"Double-bond kinks prevent close packing.","mcqOptions":[{"text":"Double-bond kinks prevent close packing.","correct":true,"explanation":"Carbon-carbon double bonds, especially cis bonds, introduce bends into fatty acid chains. These disrupt close packing and weaken intermolecular attractions, reducing the melting point."},{"text":"Double-bond kinks increase close packing.","correct":false,"explanation":"Kinks disrupt rather than improve alignment between fatty acid chains. This prevents close packing, weakens intermolecular attractions and gives unsaturated lipids lower melting points."},{"text":"Double-bond kinks create covalent cross-links.","correct":false,"explanation":"Double bonds do not create covalent links between neighbouring lipid molecules. Their kinks prevent chains from packing closely, thereby lowering the melting point."},{"text":"Double-bond kinks strengthen hydrogen bonding.","correct":false,"explanation":"Hydrocarbon chains do not form extensive hydrogen bonds. Double-bond kinks instead prevent close packing, weakening intermolecular attractions and lowering the lipid’s melting point."}]},{"id":"b333d573-cb25-4dfd-b328-839a052679de","cardType":"basic","points":1,"front":"Which triglyceride feature allows lots of energy release during respiration?","back":"Many carbon-hydrogen bonds.","mcqOptions":[{"text":"Many carbon-hydrogen bonds.","correct":true,"explanation":"Triglycerides contain many energy-rich carbon-hydrogen bonds. Oxidising these bonds during respiration transfers electrons and ultimately releases a large amount of usable energy."},{"text":"Many carbon-oxygen bonds.","correct":false,"explanation":"Carbon-oxygen bonds indicate that carbon is already relatively oxidised and therefore yield less energy. Triglycerides release much energy because they contain many carbon-hydrogen bonds."},{"text":"Many oxygen-hydrogen bonds.","correct":false,"explanation":"Triglycerides contain relatively little oxygen, and oxygen-hydrogen bonds do not explain their high energy yield. Their numerous carbon-hydrogen bonds release energy when oxidised."},{"text":"Many carbon-carbon double bonds.","correct":false,"explanation":"Some triglycerides contain few or no carbon-carbon double bonds yet still store substantial energy. Their high energy yield mainly reflects their many carbon-hydrogen bonds."}]},{"id":"183a64fa-8142-4ef0-a7c2-31de1bde8e9b","cardType":"basic","points":2,"front":"Why does triglyceride storage not greatly affect cell water potential?","back":"Triglycerides are insoluble in water.","mcqOptions":[{"text":"Triglycerides are insoluble in water.","correct":true,"explanation":"Because triglycerides do not dissolve, they do not contribute many dissolved particles to the cytoplasm. Their storage therefore has little effect on the cell’s water potential."},{"text":"Triglycerides are soluble in water.","correct":false,"explanation":"Soluble molecules lower water potential by increasing the concentration of dissolved particles. Triglycerides are insoluble in water, so storing them has little effect on water potential."},{"text":"Triglycerides are rapidly hydrolysed.","correct":false,"explanation":"Rapid hydrolysis would release glycerol and fatty acids, but it does not explain storage without an osmotic effect. Triglycerides are insoluble and therefore do not add dissolved particles."},{"text":"Triglycerides are actively transported.","correct":false,"explanation":"Active transport concerns movement across membranes rather than effects on water potential. Triglycerides are insoluble in water, so they do not substantially increase cytoplasmic solute concentration."}]},{"id":"b98e45a6-29ea-46f9-84b5-5776c9767d7c","cardType":"basic","points":2,"front":"Why do triglycerides not easily diffuse out of cells?","back":"They are large and non-polar.","mcqOptions":[{"text":"They are large and non-polar.","correct":true,"explanation":"Their large size and non-polar nature prevent triglycerides from passing easily through the phospholipid bilayer, allowing cells to retain them as energy stores."},{"text":"They are small and polar.","correct":false,"explanation":"Small polar molecules may cross membranes through proteins, so these properties do not explain lipid retention. Triglycerides are large and non-polar, preventing easy diffusion through the membrane."},{"text":"They are large and polar.","correct":false,"explanation":"Triglycerides are not polar because their fatty acid chains dominate their chemical behaviour. They are large and non-polar, which prevents them from diffusing easily out of cells."},{"text":"They are small and non-polar.","correct":false,"explanation":"Small non-polar molecules can often diffuse directly through phospholipid bilayers. Triglycerides are retained because they are large as well as non-polar."}]},{"id":"3bd14a2f-90e5-40d9-9baa-dd764506b93c","cardType":"basic","points":1,"front":"In a phospholipid, what replaces one fatty acid of a triglyceride?","back":"A phosphate-containing group.","mcqOptions":[{"text":"A phosphate-containing group.","correct":true,"explanation":"A phospholipid consists of glycerol bonded to two fatty acids and a phosphate-containing group. This group forms the molecule’s polar, hydrophilic head."},{"text":"A second glycerol molecule.","correct":false,"explanation":"Phospholipids retain one glycerol molecule as their backbone rather than adding another. One of the three fatty acids is replaced by a phosphate-containing group."},{"text":"A carbohydrate-containing group.","correct":false,"explanation":"Adding a carbohydrate group would produce a different type of lipid-containing molecule. In a phospholipid, a phosphate-containing group replaces one triglyceride fatty acid."},{"text":"A nitrogen-containing amino acid.","correct":false,"explanation":"Amino acids are the monomers of proteins and do not simply replace a triglyceride fatty acid. A phosphate-containing group occupies this position in a phospholipid."}]},{"id":"dfc0dfe9-eaa1-4bde-b013-20c93b2daa16","cardType":"cloze","points":null,"front":"In phospholipids, the phosphate-containing head is [ ] and the fatty acid tails are [ ].","back":"In phospholipids, the phosphate-containing head is hydrophilic and the fatty acid tails are hydrophobic.","mcqOptions":[{"text":"In phospholipids, the phosphate-containing head is hydrophilic and the fatty acid tails are hydrophobic.","correct":true,"explanation":"The polar phosphate-containing head interacts with water and is hydrophilic. The non-polar hydrocarbon tails avoid water and are therefore hydrophobic."},{"text":"In phospholipids, the phosphate-containing head is hydrophobic and the fatty acid tails are hydrophilic.","correct":false,"explanation":"This reverses the properties of the two regions. The charged or polar phosphate-containing head is hydrophilic, while the non-polar fatty acid tails are hydrophobic."},{"text":"In phospholipids, the phosphate-containing head is hydrophilic and the fatty acid tails are hydrophilic.","correct":false,"explanation":"Only the phosphate-containing head interacts readily with water. The fatty acid tails consist mainly of non-polar hydrocarbon chains, so they are hydrophobic."},{"text":"In phospholipids, the phosphate-containing head is hydrophobic and the fatty acid tails are hydrophobic.","correct":false,"explanation":"Although the fatty acid tails are hydrophobic, the phosphate-containing head is not. Its polarity makes it hydrophilic and able to interact with surrounding water."}]},{"id":"378871ff-0dd7-48bf-8c85-675131a4933f","cardType":"basic","points":2,"front":"How are phospholipids arranged in a bilayer in water?","back":"

Heads face the water
Tails point inwards

","mcqOptions":[{"text":"

Heads face the water
Tails point inwards

","correct":true,"explanation":"The hydrophilic heads interact with water on both sides of the bilayer, while the hydrophobic tails point towards one another inside the membrane."},{"text":"

Heads point inwards
Tails face the water

","correct":false,"explanation":"This reverses the bilayer’s arrangement. Hydrophilic heads face the surrounding water, whereas hydrophobic tails avoid water by pointing inwards towards each other."},{"text":"

Heads face each other
Tails point outwards

","correct":false,"explanation":"This would expose hydrophobic tails to water and hide the water-attracting heads. In a bilayer, heads face water and tails point inwards."},{"text":"

Heads face the water
Tails point outwards

","correct":false,"explanation":"This resembles a mistaken monolayer arrangement and would expose some tails to water. In a bilayer, the heads face water while all tails point inwards."}]},{"id":"95a7d3c5-eae1-43b6-b9c1-482191774b1a","cardType":"basic","points":2,"front":"In the emulsion test, which reagents are added after the sample, in order?","back":"

Ethanol
Distilled water

","mcqOptions":[{"text":"

Ethanol
Distilled water

","correct":true,"explanation":"Ethanol is added first and mixed with the sample to dissolve lipids. Distilled water is then added, causing dispersed lipid droplets to form an emulsion."},{"text":"

Distilled water
Ethanol

","correct":false,"explanation":"This reverses the required order. Ethanol must first dissolve any lipid in the sample; distilled water is then added to form the cloudy emulsion."},{"text":"

Ethanol
Benedict’s solution

","correct":false,"explanation":"Benedict’s solution tests for reducing sugars rather than lipids. The emulsion test requires ethanol first, followed by distilled water to produce lipid droplets."},{"text":"

Sudan III
Distilled water

","correct":false,"explanation":"Sudan III can be used in a separate lipid test but is not the first reagent in the emulsion test. Ethanol is followed by distilled water."}]},{"id":"ae690faf-e9a8-461f-b8f1-d9344b067128","cardType":"cloze","points":null,"front":"A positive emulsion test for lipids gives a [ ] or milky emulsion.","back":"A positive emulsion test for lipids gives a cloudy white or milky emulsion.","mcqOptions":[{"text":"cloudy white","correct":true,"explanation":"Lipids dissolved in ethanol form tiny suspended droplets when water is added. These droplets scatter light, producing the characteristic cloudy white or milky appearance."},{"text":"clear colourless","correct":false,"explanation":"A clear, colourless mixture indicates that no light-scattering emulsion has formed. A positive lipid result is cloudy white or milky because tiny lipid droplets are suspended."},{"text":"brick-red","correct":false,"explanation":"Brick-red is associated with a positive Benedict’s test for reducing sugars after heating. A positive emulsion test for lipids instead produces a cloudy white appearance."},{"text":"purple violet","correct":false,"explanation":"A purple or violet colour is associated with the Biuret test for proteins. Lipids give a cloudy white or milky emulsion when tested using ethanol and water."}]},{"id":"a674249a-7d65-40d6-bb57-e49ab4511a16","cardType":"basic","points":2,"front":"Why does a lipid-positive emulsion test turn cloudy?","back":"Tiny lipid droplets scatter light.","mcqOptions":[{"text":"Tiny lipid droplets scatter light.","correct":true,"explanation":"Adding water causes lipid previously dissolved in ethanol to form many tiny suspended droplets. These droplets scatter incoming light, making the emulsion appear cloudy or milky."},{"text":"Tiny ethanol droplets scatter light.","correct":false,"explanation":"Ethanol mixes with water rather than forming suspended droplets. The cloudiness comes from tiny lipid droplets that form when dissolved lipid becomes insoluble after water is added."},{"text":"Dissolved fatty acids absorb light.","correct":false,"explanation":"The cloudy appearance is caused by light scattering, not selective light absorption by dissolved fatty acids. Tiny suspended lipid droplets scatter the light passing through the mixture."},{"text":"A white lipid precipitate reflects light.","correct":false,"explanation":"An emulsion contains tiny liquid droplets dispersed through another liquid, not a solid precipitate. The suspended lipid droplets scatter light and create the cloudy appearance."}]}]}],"examCountdown":{"examDate":"2027-05-13","paperLabel":"Paper 1"},"heading":"Lipids","title":"Lipids Flashcards","topbar":{"backHref":"/as-level/biology/aqa/flashcards"},"topicSidebar":"$L37"}]}],"topicId":"e0e70a0d-f5fc-55c6-abe6-f84166d33e10","walled":"$L38"}],"$L39","$L3a"]