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Highest melting point CH; (CH,)COOH CH;(CH, ),,COOH 12 CH; (CH, ),CH=CH(CH, ),COOH CH;CH, (CH=CHCH, );(CH, ),COOH Lowest melting point

Highest melting point CH; (CH,)COOH CH;(CH, ),,COOH 12 CH; (CH, ),CH=CH(CH, ),COOH CH;CH, (CH=CHCH, );(CH, ),COOH Lowest melting point

Biology (MindTap Course List)
Biology (MindTap Course List)
11th Edition
ISBN:9781337392938
Author:Eldra Solomon, Charles Martin, Diana W. Martin, Linda R. Berg
Publisher:Eldra Solomon, Charles Martin, Diana W. Martin, Linda R. Berg
Chapter3: The Chemistry Of Life: Organic Compounds
Section: Chapter Questions
Problem 12TYU: PREDICT Do any of the amino acid side groups shown below have the potential to form an ionic bond...
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Question
Arrange the fatty acids from highest melting point to lowest melting point.
 
**Arranging Fatty Acids by Melting Point** In the study of fatty acids, understanding the relationship between structure and melting point is crucial. The following exercise illustrates how different fatty acids can be sorted from highest to lowest melting points based on their molecular structure. **Fatty Acids Ordered by Melting Points:** 1. **CH₃(CH₂)₁₄COOH** - This saturated fatty acid has a long carbon chain with no double bonds, leading to a higher melting point due to strong van der Waals forces. 2. **CH₃(CH₂)₁₂COOH** - Slightly shorter saturated chain compared to the first, resulting in a slightly lower melting point, but still higher than unsaturated fatty acids due to lack of double bonds. 3. **CH₃(CH₂)₇CH=CH(CH₂)₇COOH** - This is an example of a monounsaturated fatty acid, possessing one double bond which introduces a kink in the chain, reducing packing efficiency and melting point. 4. **CH₃CH₂(CH=CHCH₂)₃(CH₂)₆COOH** - A polyunsaturated fatty acid with multiple double bonds, leading to even lower melting points due to further disruptions in chain packing. Understanding these characteristics helps in predicting the physical properties of fats and oils, which is essential in food science and nutrition studies.
Transcribed Image Text:**Arranging Fatty Acids by Melting Point** In the study of fatty acids, understanding the relationship between structure and melting point is crucial. The following exercise illustrates how different fatty acids can be sorted from highest to lowest melting points based on their molecular structure. **Fatty Acids Ordered by Melting Points:** 1. **CH₃(CH₂)₁₄COOH** - This saturated fatty acid has a long carbon chain with no double bonds, leading to a higher melting point due to strong van der Waals forces. 2. **CH₃(CH₂)₁₂COOH** - Slightly shorter saturated chain compared to the first, resulting in a slightly lower melting point, but still higher than unsaturated fatty acids due to lack of double bonds. 3. **CH₃(CH₂)₇CH=CH(CH₂)₇COOH** - This is an example of a monounsaturated fatty acid, possessing one double bond which introduces a kink in the chain, reducing packing efficiency and melting point. 4. **CH₃CH₂(CH=CHCH₂)₃(CH₂)₆COOH** - A polyunsaturated fatty acid with multiple double bonds, leading to even lower melting points due to further disruptions in chain packing. Understanding these characteristics helps in predicting the physical properties of fats and oils, which is essential in food science and nutrition studies.
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