Unsaturated compounds are organic molecules that contain one or more double or triple bonds between carbon atoms. These bonds create a structure that allows for additional atoms, such as hydrogen, to be added, making them more reactive than saturated compounds. Common examples of unsaturated compounds include alkenes and alkynes, which are used in various chemical reactions and industrial applications. The presence of double or triple bonds in unsaturated compounds affects their physical properties, such as boiling and melting points. For instance, unsaturated fats, found in foods like olive oil, are liquid at room temperature, while their saturated counterparts, like butter, are solid. This difference is crucial for nutrition and cooking.