Fatty acids that have one or more double bonds and can take in extra hydrogen atoms are known as unsaturated fatty acids.
They can be mono- or polyunsaturated fatty acids depending on the number of double bonds. The presence of water, oxygen, metallic atoms, or microorganisms can cause an unsaturated fatty acid (UFA) to go rancid. Antioxidants can stop the rancidity or lipid peroxidation of a UFA, which depends on how unsaturated it is.
UFA continues to be in a liquid condition at room temperature. UFA can be found in many organic foods, including beef, almonds, avocado, canola, and olives.
Oleic acid is a monounsaturated fatty acid.
Linoleic acid is a polyunsaturated fatty acid.
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