Well, two things basically describe determine the properties. It's the length of that fatty acid and the number of double bonds within that fatty acid. So let's begin with the length. So let's suppose in one beaker we have this palmitic acid that contains 16 carbons. In the other beaker, we have an acid, a fatty acid that contains, let's say, 24 carbons, and it's also saturated. So neither of these molecules actually have double bonds.