Which type of fatty acid would you expect to find in higher amounts in olive oil, and why?

Which type of fatty acid is more tightly packed, and what is the implication for its melting point?

Which type of fatty acid is predominantly found in butter, and what does this indicate about its melting point?

If a fatty acid has 18 carbons, which carbon is the omega carbon?

How would the melting point of a fatty acid change if its hydrocarbon chain length increased from 12 to 18 carbons?

How does the fatty acid composition of animal fats differ from plant oils, and what is the implication for their physical state at room temperature?

How might the presence of saturated fatty acids in cell membranes affect membrane fluidity?