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Author Question: Why does the melting point of fatty acids decrease with the number of double bonds present? (Read 56 times)

james0929

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on: Nov 18, 2019

Question 1

Why are lipids well-suited as structural components of cell membranes?

Question 2

Why does the melting point of fatty acids decrease with the number of double bonds present?
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Marked as best answer by james0929 on Nov 18, 2019

jaykayy05

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Reply #1 on: Nov 18, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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james0929

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Reply 2 on: Nov 18, 2019
Excellent

cdmart10

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Reply 3 on: Yesterday
:D TYSM

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