Problem 12

Background and context

Fats are long chains of fatty acids. Fatty acids are carbon compounds that may or may not have double bonds between them. There are two types of fats: saturated fats and unsaturated fats. 

When long-chain fatty acids have at least one double bond between carbon atoms, it is called unsaturated fats. They remain liquid at room temperature. Examples include vegetable oils. 

Fatty acids without any double bonds are called saturated fats. They have carbon atoms with all the available hydrogen atoms linked to them. These are called saturated fats and are mostly solids at room temperatures. They are non-polar and hydrophobic. Examples include butter.