So we're essentially only comparing how the length actually describes the properties of the fatty acid. So it turns out that the melting point of the longer fatty acid will be higher than the melting point of that shorter fatty acid. The question is why? Well, remember, to melt something, we actually have to input energy. And when we melt something by inputting energy, the energy is breaking the intermolecular bonds. And what that implies is the intermolecular bonds in the longer fatty acid are stronger than intermolecular bonds in that shorter fatty acid.