Rank the melting points of the following fatty acids from highest to lowest: (1)cis-oleic(18:1)(2)trans-oleic (18:1)(3)linoleic (18:2) (4)steraic (18:0)(5)palmitic (16:0)

4-5-1-2-3

Explanation:

The melting points from highest to lowest is given below;

A.  Carbon length and melting point

1.  Increasing the number of carbons increases the melting point.

2.  Exception :  acetic acid has a melting point higher than predicted by carbon number.

B.  Number of double bonds and melting point

1.  Increasing the number of double bonds decreases the melting point.

2.  All saturated fatty acids in beef (14, 16, and  18 - carbon) are solids at room  

temperature.

3.  All polyunsaturated fatty acids are liquids at room temperature.

explanation:

metals have excess of electrons whereas non-metals have deficiency of electrons. thus, in order to gain stability metals easily donate their electrons to the non-metals.

for example, electronic configuration of sodium is and electronic configuration of phosphorous is .

when a phosphorous atom and sodium atom combine together then sodium will donate is extra one electron to the phosphorous atom. as a result there will be formation of ionic bond between sodium and phosphorous.

the reaction will be as follows.

there, are three sodium sodium atoms and each of them will donate its one extra electron to phosphorous atom. thus, the sub-shell of phosphorous gets completely filled.  

thus, we can conclude that electrons are transferred from atoms of sodium to atoms of phosphorous. this transfer makes the sodium atoms donate one electron and the phosphorous atoms to gain one electron. as a result, the sodium and phosphorus atoms strongly attract each other.