So let’s dive into this.
First let’s discuss saturated fatty acids.
- Saturated Fatty Acids: Are fatty acids comprised of long non-polar hydrocarbon chains (saturated with hydrogen) and has no double bonds.
- Unsaturated Fatty Acids: Are fatty acids comprised of non-polar hydrocarbon chains that contain double bonds.
- Polyunsaturated Fatty Acids: Are fatty acids that are comprised of multiple double bonds within the hydrocarbon chain.
Key Physiological Differences:
- Having more double bonds in your unsaturated fatty acids decreases the melting point (unsaturated fats which are often used in cooking are liquid at room temperature.
- Saturated fats are solids at room temperature and the longer the hydrocarbon chain, the higher the melting point.
If you have any questions or would like to share your reviews on the Key Physiological Differences, then comment down below. I would love to hear what you have to think.