What do the melting temperatures of the fats and oils suggest about their fatty acid composition?

Fats and oils with low melting points indicate that they have more double bonds in their fatty acid chains, and vice versa. This is because double bonds cause kinks in the fatty acid chains hence reduce the strength of attraction between adjacent fatty acid chains, by hydrohen bonds, that increase melting points due to the amount of energy required to break these bonds.

I’d have to say no because without oxygen in the water the fish would all be dead. so if you want to fish for dead fish, pick the ponds with the lowest oxygen concentrations.