Oleic molecule geometry

During the cooling process, the response to diluents and PPD molecules is dependent on the vegetable oils FA composition and its geometry to a certain extent. Pour point determinations (65) of safflower, high oleic safflower, and high linoleic safflower in the presence of diluent and additive molecules are presented in Table 10 (68). 

The melting point decreases with an increasing number of isolated cis-double bonds (Table 3.11). This behavior can be explained by the changes in the geometry of the molecules, as can be seen when comparing the geometric structures of oleic and arachidonic acid. 

---