The presence of many c-c and c-h bonds causes fats to be ...

The right answer is the fat will become richer in energy (provides more ATPs) and more hydrophobic and less volatil.

The length of the carbon chain allows a classification of fatty acids in 4 categories: volatile fatty acids, with 2, 3 or 4 carbon atoms, short chain fatty acids which have between 6 and 10 carbon atoms, fatty acids medium chain, with 12 to 14 carbon atoms and long chain fatty acids, with 16 or more than 16 carbon atoms.