The trans fatty acid has a higher melting point. The trans isomer is straighter in shape and this allows the molecules to be packed closer together. The molecules are hence held together by greater Van der Waal's force.
Argon has the higher melting point.
Granite has a higher melting point than iron.
Generally the ionic molecules has a higher melting point.
The stronger the IMF, the higher the boiling point and the lower the melting point. The weaker the IMF, the lower the boiling point and the higher the melting point.
Sodium has a melting point of 97.72 oC and rubidium has a melting point of 39.48 oC.
This is because it contains more saturated fatty acids then unsaturated fatty acids. Saturated fatty acids have a higher melting point then unsaturated fatty acids.
double bonds mean the fatty acid is unsaturated and kinky which makes its packing difficult in the phospholipid bilayer and hence this drop the melting point
The process of hydrogenation saturates the double bonds in an oil, thereby transforming it into a hardened fat devoid of unsaturated fatty acids. Thus, hydrogenated rapeseed oil will have a higher melting point than its original form.
oils tend to be triglycerides ( ester groups with a fatty acid and glycerol as the alcohol ) that contain mono or poly unsaturated fatty acids. The less saturation of a fatty acid the higher the melting point of the compound and is thus less likely to be liquid at room temperature
CaO has a higher melting point.
Argon has the higher melting point.
The boiling point is always higher than the melting point.
Granite has a higher melting point than iron.
Generally the ionic molecules has a higher melting point.
The stronger the IMF, the higher the boiling point and the lower the melting point. The weaker the IMF, the lower the boiling point and the higher the melting point.
Yes
Both are medium to long chain fatty acids. Fats whether from animal or plant origins are more saturated than oils, resulting in a higher melting point. Animal fats and oils usually contain some cholesterol, vegetable fats and oils never contain any cholesterol.Fatty acids are hydrocarbon chain molecules with a carboxylic acid group replacing the hydrogen atom at one end of the molecule.