Lipids (intro)
Biomolecules · Chemistry
Molecule viewer
Interactive 3DBall-and-stick models with true bond angles — switch molecule to compare shapes.
Controls
Drag the sliders or type a value — the simulation updates live.
Study notes
Why is butter solid but olive oil liquid at room temperature? Step 1: Butter: saturated fatty acids — straight chains pack tightly → solid. Step 2: Olive oil: unsaturated (oleic acid, cis C=C) — kinks prevent packing → liquid. Step 3: cis double bonds create bends; trans (partial hydrogenation) straightens. Step 4: Packing decides melting point — saturation = solid!