The process called "hydrogenation" adds chemical bonds within the oil to decrease the number of double carbon bonds, changing the fat from unsaturated (fewer hydrogen bonds) to saturated (more hydrogen bonds).
Saturated fats tend to be solids.
Adding hydrogen atoms to the double bonds in the fatty acid hydrocarbon chains.
adding hydrogens
A shortening is a cooking fat that is solid or semisolid at room temperature. These include butter, lard, hydrogenated margarines (transfats), and hydrogenated vegetable oils (transfats).
semi solid
Coconut oil which is a solid at room temperature.
A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation.
jelly is a gel or a semisolid
solid, semisolid, liquid
liniments
One of the effects of hydrogenating vegetable oil is to raise the melting temperature, making it a solid instead of a liquid at room temperature.
Unsaturated vegetable oils tend to be liquid at room temperature, but they can also be 'hardened', through a chemical process called hydrogenation, to make them solid at room temperature.
Its not that simple. Different applications call for different types of lubricant. Using a semisolid in some applications would be catastrophic while in others it is perfect.
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.
Semisolid media contains a 1.5% concentration of agar, which is used to grow and select isolated colonies. Semisolid media contains agar at a lower concentration (around 0.4%,) which is used for motility studies.