The presence of many C-C and C-H bonds causes fats to be ... The presence of many C-C and C-H bonds causes fats to be ... (a) rich in energy. (b) insoluble in water. (c) low in energy. Both (a) and (b). Both (b) and (c).

Both (a) and (b)

(a) rich in energy.

(b) insoluble in water.

Explanation:

Fats are stored as triesters (triglycerides), which when hydrolyzed form the three alcohol molecules (triglycerol) and three fatty acids. The acids that are liberated usually have long carbon chains that contain anywhere from 4 to 18 carbons. The C-C and C-H have high electron molecules present hence whey they are good sources of energy.

However, the bonding between carbon (C-C) and hydrogen (C-H) are not polar. This is because the electrons in covalent bonds are shared equally between the carbon and the hydrogen (due to their similar electronegative values) and there are no partial charges. Thus, long chains of C-C and C-H bonds form fats.

Answer: Both (a) and (b)

Explanation:

Lipids are heterogeneous group of compounds of biochemical importance. Lipids may be defined as compounds which are relatively insoluble in water and are concentrated of energy source.

Fatty acids are aliphatic carboxylic acids and have the general formula, R-COOH, where COOH is the functional group and R group are hydrocarbon chain.

The structure of fat contains lot of C-C and C-H bonds and there are lot of calories, and therefore energy is packed into thier chemical structure.

Despite fat contains glycerol polar group, the long chains of hydrocarbon which are non polar makes fats insoluble in water.