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Why Unsaturated Fats Stay Liquid: Double Bonds Structure Biology Guide
Unsaturated fats contain double bonds causing kinks for liquid state at room temp, sourced from plants/fish—not animal dominant or cholesterol-raising—contrasting saturated fats for nutrition biology exam prep.
Question
Identify the characteristics of unsaturated fats.
A. Found predominantly in animal fats
B. Have one or more double bonds in their fatty acid chains
C. Typically liquid at room temperature
D. Increase cholesterol levels in the bloodstream
Answer
B. Have one or more double bonds in their fatty acid chains
Explanation
Unsaturated fats feature one or more carbon-carbon double bonds (cis configuration in natural forms) within their hydrocarbon chains, creating “kinks” that prevent tight molecular packing, weaker van der Waals forces, lower melting points, and thus a liquid state (oils) at room temperature, predominantly sourced from plants (olive, canola) and fish rather than animal fats which favor saturated straight-chain triglycerides solid like butter. These structural traits—monounsaturated (one double bond, e.g., oleic acid) or polyunsaturated (multiple, e.g., linoleic acid)—confer cardiovascular benefits by reducing LDL cholesterol uptake unlike saturated fats, while avoiding the myths of predominant animal sourcing or cholesterol elevation associated with trans/saturated types.