So we see that fatty acids basically vary in the number of carbons, their length, as well as degree of unsaturation. So if we have a high degree of unsaturation, that means we have many double bonds. If we have a low degree of unsaturation, that means we have few double bonds. And as we'll see in just a moment, it's the length and a degree of unsaturation that basically determines the properties of the fatty acid. So properties such as melting point, boiling point fluidity and so forth. But before we actually discuss the properties, let's discuss the systematic approach to actually naming these fatty acids.