13. Rank the melting points of the following fatty acids from highest to lowest:

(1) cis-oleic (18:1) (2) linoleic (18:2) (3) steraiic (18:0) (4) palmitic (16:0)
(A) \(3 > 4 > 1 > 2\)
(B) \(3 > 4 > 2 > 1\)
(C) \(1 > 2 > 3 > 4\)
(D) \(4 > 3 > 1 > 2\)
(E) none of the above

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