Which have more boiling point double.Or single bond?
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Explanation:
If you consider an unsaturated fatty acid, it will have a lower boiling point. Cis double bonds prevent the tight packing between the hydrocarbon chain, thus lowering intermolecular attractions. This decreases boiling point.
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Explanation:
The geometry of the double bond is almost always a cis configuration in natural fatty acids. These molecules do not "stack" very well. The intermolecular interactions are much weaker than saturated molecules. As a result, the melting points are much lower for unsaturated fatty acids.
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