Imagine that you were to repeat this experiment, but this time you wanted to compare Eicosapentaenoic acid, a polyunsaturated fatty acid with many double bonds, and Docasanoic acid, a saturated fatty acid with no double bonds. Both of these fatty acids are 20 carbons long. Under which conditions would you expect to see a decrease in Docasanoic acid?
Low Temeprature
High Temperature
Both
Neither