Rank the melting points of the following fatty acids from highest to lowest: (1)cis-oleic(18:1)(2)trans-oleic (18:1)(3)linoleic (18:2) (4)steraic (18:0)(5)palmitic (16:0)

4-5-1-2-3

Explanation:

The melting points from highest to lowest is given below;

A.  Carbon length and melting point

1.  Increasing the number of carbons increases the melting point.

2.  Exception :  acetic acid has a melting point higher than predicted by carbon number.

B.  Number of double bonds and melting point

1.  Increasing the number of double bonds decreases the melting point.

2.  All saturated fatty acids in beef (14, 16, and  18 - carbon) are solids at room  

temperature.

3.  All polyunsaturated fatty acids are liquids at room temperature.

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