Unsaturated fat: Difference between revisions
Created page with "Unsaturated fat are fats that contain at least one double carbon bond in its fatty acid chain that also tend to be liquid at room temperature<ref name="1">http://www.f..." |
Cleaned up the references. Cleaned up the text. Added some links. |
||
| Line 1: | Line 1: | ||
Unsaturated fat are fats that contain at least one double [[Carbon|carbon]] bond in its fatty acid chain that also tend to be liquid at room temperature<ref name="1">http://www.floraproactiv.co.uk/article/detail/1055354/saturated-and-unsaturated-fats</ref>. This is due to their chemical structure, double bonds are stronger than single bonds and they are also shorter, this creates kinks in the structure of the [[ | Unsaturated fat are fats that contain at least one double [[Carbon|carbon]] bond in its [[fatty acid chain|fatty acid chain]] that also tend to be liquid at room temperature<ref name="1">http://www.floraproactiv.co.uk/article/detail/1055354/saturated-and-unsaturated-fats</ref>. This is due to their chemical structure, [[double bond|double bonds]] are stronger than [[single bond|single bonds]] and they are also shorter, this creates kinks in the structure of the [[Fatty acid|fatty acid]] chain which disrupts the [[Van_der_Waals_forces|Van der Waals]] intermolecular forces between the fat [[molecules|molecules]]<ref name="2">https://chemistry.stackexchange.com/questions/4058/saturated-vs-unsaturated-fats-structure-in-relation-to-room-temperature-state</ref>. This causes the unsaturated fats melting point to decrease as less [[Energy|energy]] is needed to break the intermolecular forces, meaning the [[Transition State|transition state]] between solid and liquid is at a lower temperature and it is liquid at room temperature compared to saturated fats. | ||
=== References === | |||
<references /> | |||
Revision as of 15:52, 27 November 2017
Unsaturated fat are fats that contain at least one double carbon bond in its fatty acid chain that also tend to be liquid at room temperatureCite error: Invalid <ref> tag; name cannot be a simple integer. Use a descriptive title. This is due to their chemical structure, double bonds are stronger than single bonds and they are also shorter, this creates kinks in the structure of the fatty acid chain which disrupts the Van der Waals intermolecular forces between the fat moleculesCite error: Invalid <ref> tag; name cannot be a simple integer. Use a descriptive title. This causes the unsaturated fats melting point to decrease as less energy is needed to break the intermolecular forces, meaning the transition state between solid and liquid is at a lower temperature and it is liquid at room temperature compared to saturated fats.