Monounsaturated+fat

In [|biochemistry] and nutrition, //**monounsaturated fats**// or //**MUFA**// (MonoUnsaturated Fatty Acid) are [|fatty acids] that have one [|double bond] in the fatty acid chain and all of the remainder of the [|carbon] [|atoms] in the chain are [|single-bonded]. By contrast, [|polyunsaturated] fatty acids have more than one double bond. [|Fatty acids] are long-chained [|molecules] having an [|alkyl] group at one end and a [|carboxylic acid] group at the other end. Fatty acid [|viscosity] (thickness) and [|melting temperature] increases with decreasing number of double bonds. Therefore, monounsaturated fatty acids have a higher melting point than polyunsaturated fatty acids (more double bonds) and a lower melting point than [|saturated] fatty acids (no double bonds). Monounsaturated fatty acids are liquids at room temperature and semisolid or solid when refrigerated