What structural aspect of these 18-carbon fatty acids

Reference no: EM13716645

Problem- The melting points of a series of 18-carbon fatty acids are: stearic acid, 69.6 C; oleic acid, 13.4 C; linoleic acid, -5 C; and linolenic acid, -11 C.

1. What structural aspect of these 18-carbon fatty acids can be correlated with the melting point?

2. Branched-chain fatty acids are foundin some bacterial membrance lipids. Would their presence increase or decrease the fluidity of the membranes (that is, give them a lower or higher melting point)? Why?

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Reference no: EM13716645

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