melting points of lipids are strongly influenced by the length and degree of unsaturation of hydrocarbon chain. justify this statement? ​

Answer

The properties of fatty acids and of lipids derived from them are markedly dependent on chain length and degree of saturation. Unsaturated fatty acids have lower melting points than saturated fatty acids of the same length. For example, the melting point of stearic acid is 69.6°C, whereas that of oleic acid (which contains one cis double bond) is 13.4°C. The melting points of polyunsaturated fatty acids of the C18 series are even lower. Chain length also affects the melting point, as illustrated by the fact that the melting temperature of palmitic acid (C16) is 6.5 degrees lower than that of stearic acid (C18). Thus, short chain length and unsaturation enhance the fluidity of fatty acids and of their derivatives.

the correct answer would be d. hope this !