Chemistry: An Introduction to General, Organic, and Biological Chemistry (12th Edition)

Published by Prentice Hall
ISBN 10: 0321908449
ISBN 13: 978-0-32190-844-5

Chapter 15 - Section 15.3 - Waxes and Triacylglycerols - Questions and Problems - Page 523: 15.26

Answer

Saturated fatty acids have higher melting points as compared to unsaturated fatty acids. That's why butter (consisting of saturated fatty acids) have higher melting point as compared to olive oil (consisting of unsaturated fatty acids)

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