What characterizes saturated fatty acids?

Saturated fatty acids are characterized by their chemical structure, specifically the way hydrogen atoms are bonded to carbon atoms. In saturated fatty acids, each carbon atom in the hydrocarbon chain is fully "saturated" with hydrogen atoms, meaning there are no double bonds between carbon atoms. This results in the maximum number of hydrogen atoms being attached to each carbon.

When examining the structure of saturated fatty acids, it is accurate to say that they have two hydrogen atoms attached to each carbon atom, except for the end carbons, which are attached to three hydrogen atoms (the terminal methyl group). This consistent saturation contributes to the solidity of saturated fats at room temperature.

This understanding clarifies that other given options do not accurately represent the defining features of saturated fatty acids. For instance, stating that there are no hydrogen atoms attached to carbon does not align with the saturated state of these fatty acids, as they are characterized by their hydrogen-rich structure. The option regarding an equal number of hydrogen to carbon atoms is misleading because, while saturated fatty acids do have a higher ratio of hydrogen to carbon compared to unsaturated fatty acids, it is not strictly an equal number. Lastly, suggesting that saturated fats are derived only from plant sources is incorrect, as they are commonly found in