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def: a chain or lipid tail that has a double bond. This means it does not contain the maximum number of hydrogen atoms that it could.

unsaturated fats are liquid at room temperature
to make margerine (which is produced from plants and the fat is liquid at room temp) hydrogen is added to give it the buttery consistancy…(the hydrogen removes the kinks and double bonds which makes it more solid).

the double bond in a tail creates a small kink in the carbon tail, which makes it more difficult for the tails to pack together.

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