The majority of your fat intake should come from unsaturated fats.
Mono unsaturated fatty acids are liquid at room temperature.
In common with all unsaturated hydrocarbons hydrogen can be added across the double bond to produce ethane.
The unsaturated benzene ring readily reacts with halogens, rapidly discoloring bromine water.
These unsaturated hydrocarbons are readily oxidised and polymerised, which can reduce the oil's shelf life.
When unsaturated organic compounds are used as the starting point the alcohol is made by the addition of water to the double or triple bond.
Thus conjugation can occur in molecules in which the unsaturated sites are close in space but are separated by more than a single covalent bond.
In the case of oil palm, trees can be manipulated to produce more unsaturated fatty acids.
The degree of unsaturation of fatty acids has been shown to influence several of these steps, at least in mammals.
Qualitative changes in the levels of fatty acids also occur with cold acclimation, leading to unsaturation of the fatty acids and subsequent protection of plant membranes against freezing stress.