I cannot find a good explanation about why saturated fatty acids are considered "lighter weight" than unsaturated fatty acids. I understand that naturally hydrogenated (saturated) fatty acids have a 'cis-configuration' (varying on the same sides of the carbon chain), and artificially hydrogenated fats have a trans-configuration (opposite sides of the carbon chain) making lay tighter together... but how does that change the molecular weight as compared to unsaturated fatty acids with empty double bonds. Anyone able to articulate this phenomenon?
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