Answer:
4-5-1-2-3
Step-by-step explanation:
The melting points from highest to lowest is given below;
A. Carbon length and melting point
1. Increasing the number of carbons increases the melting point.
2. Exception : acetic acid has a melting point higher than predicted by carbon number.
B. Number of double bonds and melting point
1. Increasing the number of double bonds decreases the melting point.
2. All saturated fatty acids in beef (14, 16, and 18 - carbon) are solids at room
temperature.
3. All polyunsaturated fatty acids are liquids at room temperature.