Length and degree of unsaturation of the

Numbering begins at the end

hydrocarbon chain are generally influencing
of -COOH group
factors
MELTING SATURATED Entirely C-C single bonds are bonds
POINT FATTY ACIDS
Melting point of fatty acids decreases as OMEGA
the degree of unsaturation increases OMEGA
(Ω)-6 Essential for optimal membrane
(Ω)-3
FATTY structure
FATTY
ACID
ACID

Short-chain fatty acids are soluble, Numbering begins at the opposite

whereas long-chain fatty acids are FATTY ACIDS end of -COOH
not
WATER UNSATURATED The number C of atoms is indicated
SOLUBILITY FATTY ACIDS using structural notation

Because of the presence of a carboxylic

POLY
group, short-chain fatty acids are only UNSATURATED
sparingly soluble
As the number of double bonds
MONO
increases, so does the number of BENDING UNSATURATED Contains two or more carbon-
"bends" in a fatty acid chain carbon double bonds
There is less
packing
One unsaturated carbon bond in the
The melting molecule, commonly known as a
point is double bond
reduced