D Donia New member Jun 13, 2009 #1 I think it might have something to do with the carbon and hydrogen..?
T Tutubio Guest Jun 13, 2009 #2 The higher the carbon chain in saturated fats (with all carbons and hydrogens) give more stability, because the hydrogen bridges are very difficult to be broken!! Hugs Arthur
The higher the carbon chain in saturated fats (with all carbons and hydrogens) give more stability, because the hydrogen bridges are very difficult to be broken!! Hugs Arthur
