I'm confused about why branching/symmetry increases the melting point. I know it has something to do with how they pack together or something. I have in my notes however that high IMF leads to high MP. And since branching reduces the SA which means less London Dispersion which lowers IMF, which is the same reason why branching lowers boiling points. So why are melting points different?
Aren't unsaturated fats (like olive oil) liquid at room temp, and saturated fats (animal grease) solid at room temp? Which seems like the opposite here, since the unsaturated fats are branched and they have a lower melting point. Since branching adds "kinks" to the whole thing it makes it more fluid. Right? I'm confused
Aren't unsaturated fats (like olive oil) liquid at room temp, and saturated fats (animal grease) solid at room temp? Which seems like the opposite here, since the unsaturated fats are branched and they have a lower melting point. Since branching adds "kinks" to the whole thing it makes it more fluid. Right? I'm confused