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What is Melting Points and Structure of Triglycerides about?
Phospholipids in cell membranes are arranged with their hydrophilic heads facing outwards and hydrophobic tails facing inwards. Two factors that affect the melting point of triglycerides are the length of fatty acid chains and whether they are saturated or unsaturated. Longer chains and saturated fatty acids result in higher melting points. Triglycerides are made from glycerol and fatty acids joined by ester bonds. Unsaturated fatty acids contain double bonds between carbons.
- Author
- ericychen
- Language
- EN