hydrochloric acid
The most common effect of heat on fats is that it causes them to break down. They will become liquid but cannot be converted into gas even on excessive heat.
Unsaturated fats (fats that are liquid at room temp)
Liquid fats are known as oils
Partly physical, partly chemical. Melted butter has different chemical properties than solid butter. The melting process, as with chocolate, is not reversible. Proteins in the butter can become denatured, and isomerization of lipids to trans fats occurs. Phase change is a common example of physical change, but chemical change also occurs in this case.
The difference in the physical states of butter and mustard oil at room temperature is due to their different compositions of fats and oils. Butter contains a higher proportion of saturated fats which are solid at room temperature, while mustard oil is mainly composed of unsaturated fats which are liquid at room temperature. The structure and arrangement of the fat molecules in each substance determine their physical state.
dont be lazy... Read ur textbook
No! the other way around. Unsaturated fats are liquid at room temp whereas saturated fats are solid!
When a cake is baked it changes its physical appearance and is thus said to undergo a physical change.However there are many concurrent chemical changes:sugars caramelizeproteins coagulateleavening agents (baking soda etc.) release carbon dioxidestarches, oils and fats oxidize
saturated fats turn to liquid at room temp and higher but otherwise they are solid
This liquid is called "bile".
Liquid fats are known as oils
Liquid oil, in general, is more unsaturated than solid fats.