The physical properties of the primary chemical products of transesterification are summarized in Table 9Table 10. The boiling points and melting points of the fatty acids, methyl esters, mono-, di- and triglycerides increase as the number of carbon atoms in the carbon chain increase, but decrease with increases in the number of double bonds. The melting points increase in the order of tri-, di- and monoglycerides due to the polarity of the molecules and hydrogen bonding.