5. Arrange the following fatty acids in order from lowest melting point to highest: myristic acid, arachidonic acid, linolenic acid, stearic acid, oleic acid. What do the highest have in common? What do the lowest have in common?
5. Arrange the following fatty acids in order from lowest melting point to highest: myristic acid, arachidonic acid, linolenic acid, stearic acid, oleic acid. What do the highest have in common? What do the lowest have in common?
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
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
Transcribed Image Text:5. Arrange the following fatty acids in order from lowest melting point to highest: myristic
acid, arachidonic acid, linolenic acid, stearic acid, oleic acid. What do the highest have
in common? What do the lowest have in common?
6. There are a wide range of oils and fats used in the culinary arts. Arrange the following
in order from least saturated to most saturated: corn oil, lard, butter, canola oil, olive oil,
coconut oil.
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