Why melting and boil i ng point decrase in carboxylic acid due to presncse of double bond?
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Those fatty acid which have double bond or triple bond are called unsaturated fatty acids while those fatty acids which are only consisted of single bond are called saturated fatty acids. The presence of single bond in a fatty acid makes the fatty acid more stackable means fatty acid can be arranged well in form of stacks which increases its surface area and in turn the intermolecular force of attraction while the presence of double bond or triple bond in unsaturated fatty acids make them somewhat curly or in the language of chemistry trans or cis configuration which inturn make their surface area narrow so the intermolecular force of attraction decreases leading to decrease in boiling point.
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Those fatty acid which have double bond or triple bond are called unsaturated fatty acids while those fatty acids which are only consisted of single bond are called saturated fatty acids. The presence of single bond in a fatty acid makes the fatty acid more stackable means fatty acid can be arranged well in form of stacks which increases its surface area and in turn the intermolecular force of attraction while the presence of double bond or triple bond in unsaturated fatty acids make them somewhat curly or in the language of chemistry trans or cis configuration which inturn make their surface area narrow so the intermolecular force of attraction decreases leading to decrease in boiling point.
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