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    can mixed triglycerides has fatty acids that are saturated and unsaturated, or do they have to just be different chain lengths of one or the other?

    Also, is the different in melting points of fats and oils due to the saturation of the compounds and how closely packed they are, and the amount of intermolecular forces that can occur between the compounds?

    Aye, it's mixed as long as the fatty acids aren't the same. The second point is pretty much accurate, too. There's no notable difference in electronic intermolecular forces (if that makes sense,) but the addition of double bonds causes steric issues and the molecules can't fit together quite as well. I suppose that arguably diminishes Van der Waal's forces between the molecules. Sorry the explanation's a bit of a faff, but hopefully you get the idea. :p:
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Updated: January 15, 2010

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