Saturated fats and trans-fats are solid at room temperature. Polyunsaturated and monounsaturated fats (oils) are liquid at room temperature.
Trans-fats are liquid fats that are treated chemically and thermally to mimic saturated fats, usually in a process called hydrogenation. This process in a nutshell (it's a bit more complicated) injects hydrogen into the oils at high temperature and high pressure producing polymers (plastics) from the hydrocarbon molecules in the oils. Most vegetable shortenings are produced this way, shortenings (solid fats) that are not natural saturated fats are trans-fats.
Triglycerides that contain saturated fatty acids or unsaturated trans fatty acids
saturated triglycerides tend to be hard at room temperature because they come primarely from animals
calcium is an alkaline earth metal and is a solid at room temperature
Animal fats are lipid materials, both oils and fats. Fats and oils are both made up of triglycerides. Oils are liquid at room temperature and fats are solid.
at room temperature it is a solid
Saturated fats tend to be solids at room temperature. This is because the hydrocarbon tails of saturated fat molecules are straight, due to the lack of double bonding between carbon atoms. As a result, the saturated fat molecules are more compact, allowing them to exist as solids at lower temperatures. Examples: butter and lard.
Any sort of vegetable oil is usually liquid at room temperature.
Carbon is a solid at room temperature. Not a gas.
The type of fatty acids in the triglycerides, the amount of water present and if food additives are present.
depending on the oil it has like Lard.
Pyrite is a type of mineral. AKA fool's gold. It's solid at room temp.
Butter contains saturated fatty acids. We can know this because saturated fatty acids are solid at room temperature, and butter is solid at room temperature.
It depends entirely on the type of fat.