Final answer:
Fatty acids can be 4 to 24 carbons long, with the 18-carbon ones being the most common in foods and especially noteworthy in nutrition.
Step-by-step explanation:
Fatty acids, carboxylic acids with unbranched alkyl chains, typically contain an even number of carbon atoms ranging from 8 to 20. The 18-carbon variants are prevalent in foods, impacting nutritional significance. Fatty acids exhibit varied properties based on chain length, influencing melting points and solidity.
Shorter chains yield more liquid forms with lower melting points, while longer chains contribute to solid fats. The 18-carbon fatty acids, abundant in our diet, hold nutritional importance. Understanding the diverse properties of fatty acids aids in comprehending their role in health, diet, and the physical characteristics of fats in various food sources.