Hi,

I wonder if the only difference between unsaturated fat (like in nuts for example) and saturated fat (like in cockies for example) is the amount of bonds in the fat regarding carbon molecules and hydrogen molecules and in that case, how can that matter?

Chemical properties changes. e.g. slightly different melting and boiling point temperatures. Mass of molecule is smaller by 2.016 u.

Google for "bromine water test unsaturated oils" to see e.g. movies or articles how to detect unsaturated fat.

https://en.wikipedia.org/wiki/Bromine_test

 

Edited July 17, 20187 yr by Sensei

12 hours ago, Sensei said:

Chemical properties changes. e.g. slightly different melting and boiling point temperatures. Mass of molecule is smaller by 2.016 u.

Google for "bromine water test unsaturated oils" to see e.g. movies or articles how to detect unsaturated fat.

https://en.wikipedia.org/wiki/Bromine_test

 

Ok, thx for the information. You say that the melting and boiling temperatures differs between them. But both types of fat will be stored in fat tissue, make you fat and cause triglycerides to accumulate in the blood? Is my understanding true?