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. 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?