Shortening is solid at room temperature. It is a hydrogenated vegetable oil, the hydrogenation being the thing that makes it solid at room temperature. (Most vegetable 'fats' are usually called oils because they are liquid at room temperature.) Hydrogenated fats are not very good for you.
Animal fats are typically solid at room temperature. (E.g butter, lard).
But vegetable fats (usually "oils") are liquid at room temperature - coconut oil can be an exception, depending on the manufacturing process.
Cocoa butter is also an exception, along with shea butter (however this has very few culinary uses).
Vegetable fats which have been turned into margarine are also solid at room temperature, however these are not pure "fat", they are a 60:40 ratio of fat to water.
most are junk food.
Saturated Fat
If you're speaking about if there is more solid fat or liquid fat, it is pretty much all solid.
Pretty much a solid form of fat/oil Pretty much a solid form of fat/oil
it is a saturated fat!
The temperature at which they turn back into solid, depends on what type of fat your talking about
Fat (Saturated fat).
A fat can be a solid or a liquid. Normally we refer to a liquid fat as an 'oil', but this is for a fatty compound that is liquid at room temperature. All fats can be liquified or solidified, and will still be called 'fats' no matter what.
butter.
Yo Stomatch !
butter.
Its the more solid fat in food that has a link to the body's cholesterol level.
Usually, the one that is solid has a higher molecular weight
Solid fats have a high proportion of saturated fats.