How does the melting point of a fatty acid change with increasing unsaturation?

✅Explanation:
The melting point of a fatty acid is influenced by its degree of saturation, which refers to the presence or absence of double bonds in the carbon chain. The melting point of a fatty acid decreases with increasing unsaturation due to the disruption of molecular packing caused by the double bonds.
-Saturated Fatty Acids
-Contain no double bonds in their hydrocarbon chains.
-Have straight chains, allowing them to pack tightly together.
-Result: Higher melting points due to stronger intermolecular forces (van der Waals interactions).
-Unsaturated Fatty Acids
-Contain one or more double bonds.
-Double bonds introduce "kinks" in the hydrocarbon chain, preventing tight packing.
-Result: Weaker intermolecular forces, leading to lower melting points.
-Increasing Unsaturation
-As the number of double bonds increases (more unsaturation), the structure becomes less linear and more "kinked."
-This disrupts the fatty acid’s ability to solidify, lowering its melting point further.