Unsaturated fats are fats that have one or more carbon-carbon double bond in their chain. The double bond causes the molecule to bend. The molecules do not stack well, which causes the intermolecular forces to be much weaker than those of saturated fats. This causes the melting points to be lower for unsaturated fats.
Saturated fats have no double bonds, only single bonds between their carbons. This fact enables them to "stack" efficiently and pack tightly, which means the molecule has a high melting point and remains solid even at a relatively high temperature. Butter or bacon fat will definitely solidify in the fridge, and often stay solid outside the fridge.
Therefore unsaturated fats have double bonds (eliminate A and C) and a lower melting point (eliminate D)
Pelagibacter<span> ubique is one of the smallest known free-living bacterium with a length of 0.37-0.89 </span>μm<span> and an average cell diameter of 0.12-0.20 </span>μm<span>.</span>
Cellular homeostasis involves maintaining a balance of several factors that make a cell healthy. The cell membrane is a lipid bilayer that prevents that passage of water and ions. This allows cells to maintain a higher concentration of sodium ions out the outside of the cell.
Hydrogen Bonding. A hydrogen bond is a weak type of force that forms a special type of dipole-dipole attraction which occurs when a hydrogen atom bonded to a strongly electronegative atom exists in the vicinity of another electronegative atom with a lone pair of electrons
