nochirality

"Now, why do you think having more double bonds will lower the melting point?" -No... I meant that double bonds would raise the melting point... I never said that it would lower it... "As opposed to conjugated linoleic acid, which is actually a trans fat, that is actually good for you." -isn't trans fat bad for you...? I thought it was the cis that was beneficial. Incidentally.... if branched-chain fatty acids were to be found in a few bacterial membrane lipids, would them being there increase or decrease the fluidity of the membranes, which in other words would basically give them a lower or higher melting point?

If the melting points of these 18-carbon fatty acids are like this, stearic acid, 69.6 °C, oleic acid, 13.4 °C, linoleic acid, -5 °C, and linolenic acid, -11 °C, then what structural aspect of these 18-carbon fatty acids is associated with their melting points? And also, what would be the molecular explanation for the trend in the melting points? So I'm thinking that the reason for this is because of their double bonds. How many double bonds they have would raise their melting points! This is my first post, I wonder if I got this right

I find that my professors find it disrespectful to be addressed by Dr. They'd much rather be called "Prof".... I have no idea why... So I definitely DOUBT that they'd love to be called "Mr." on the other hand, i have one prof who likes being called by his first name. He's my biochem prof.