Characteristics of saturated fatty acids?

• A. Double bonds present
• B. No double bonds
• C. Liquids at room temperature
• D. Mostly plant-based sources

Answer: (B)

The defining feature of saturated fatty acids is the absence of carbon-carbon double bonds. With no double bonds, the carbon chain is fully saturated with hydrogen, creating a straight, non-angled structure that packs tightly together. This tight packing increases intermolecular forces and raises the melting point, so fats containing saturated fatty acids are typically solid or semisolid at room temperature. In contrast, double bonds would create kinks that prevent tight packing, which is why unsaturated fatty acids—those with one or more double bonds—tend to be liquids at room temperature. The source of the fat (plant or animal) isn’t a defining property of saturation, so it’s not the distinguishing feature here.