Melting Points of Lipids The melting points of a series of 18-carbon fatty acids are: stearic acid, 69.6 8C; oleic acid, 13.4 8C; linoleic acid, 25 8C; and linolenic acid, 211 8C.(a) What structural aspect of these 18-carbon fatty acids can be correlated with the melting point?(b) Draw all the possible triacylglycerols that can be con-structed from glycerol, palmitic acid, and oleic acid. Rank them in order of increasing melting point.(c) Branched-chain fatty acids are found in some bacterial membrane lipids. Would their presence increase or decrease the fluidity of the membrane (that is, give the lipids a lower or higher melting point)? Why?