Fig. 2

Self-diffusion coefficients, D, of FAMEs in response to temperature. D measurements are compared at a absolute temperature and b temperature distances from each sample’s melting point (T _m) for all FAMEs. FAMEs are referred to by their structures. For the absolute temperatures (a), diffusion increases with decreasing chain length and for the same chain length increasing number of double bonds. For the normalized temperatures (b), saturated FAMEs exhibit the highest and almost similar translational movement, followed by the monounsaturated FAMEs (16:1, 18:1), the di- (18:2), and tri-unsaturated (18:3) ones. The conflicting trends can be traced back to the change in morphology and translational motion above the melting point