carboxy! gr0ups are situated. The length ofthe fy achd motu can be aerate the main reflection” ste mera ieee in Fig. 32). For stearic acid (1 On diszance is 2.45 nm The crystalline lattice is stabitized by hydro- phobic interaction slong the acel sernie Correspondingly. the energy and there ene temperature required tor melt ‘tie eG increase with an increased number nf core inthe chan Odi-numbered as well as unsaturated fany ids cannot be uniformly packed ame talline latice av can the oonestel ond Evermore acs ine uated Acids are sigh interered by tee eee metiy! groups, (C.) exceed the melting points af the next higher odd-numbered (C.} ans acids (cf Table 3.6), ‘The molecular arrangement in the crystalline lace of unsaturated fatty acids isnot strongly influenced by tans double bona, strongly influenced by cis double honds, "This difference, due to steric interference as mer tioned above, is reflected in a decrease in melt, ing points in the fatty acid series 18 (49) and 18:1 (9). However, Should be considered as reliable onl ouble bond positions within the are fairly comparable. Thus, when cis doubie ‘carbon chain, the a straight extended eid is not as large as in oleic acid. Henee ah melting point of such an acid is higher The mmeliing point of cis-2-actadecenoie. seid in agreement with this rule; it even surpacses the Strans isomer of the same acid tiaeis 31 si melting point deercases with an increasing ‘umber of Isolated cis- double bonds (Table BLL. This behavior can be explained by ihe changes in the geometey of the molecules. ne fan be seen when comparing the geometne SMtuctutes of ofeie and arachidonic acid 32.23 Urea Adducts When urea crystallizes, channels with a dia. meter of 08-12 nm are formed within ios Meting point ey eC io Stearic aid 6 18-1 aro 46 Ie1ay is 2-Octadccenoie acid 31 1819) Oleic aed ba 18:2(9,12)—Linotee aid 5 18:2(0°9.012) —Linolelaidie nid 2 18:3(9.12.13) aLinotenic seed i 20-0 Arachiie aig 754 2041581118) Atuchidonicacid Jad gtystals and can accomodate hydrocarbons. The stability of long-chain such urea 18:0 > 18:1 (9) > 18:2 (9, 12), A gubstitution ‘onthe acyl chain prevents ‘dduct formation. Thus, tix possible to seb arate branched or oxidized fatty acids or thew. ‘methyl esters from the corresponding straight, chain compounds on the basis ofthe formey 3.2.2.4 Solubility Long-chain fatty acids are practically inso- ible in water: instead, they orm a floating Mater, while the hydrophobic tails protrude into the gaseous phase. The solubility of the acids increases with decreasing carhon mur. ber: butyric acid is completely soluble ia water, Ethyl ether is the best solvent for stearic acid and other saturated I