Want this question answered?
any plant or animal fat that is liquid at room temperature is called unsaturated 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.
The saturated fat is solid at room temperature. It is typically an animal fat. The unsaturated fat is liquid at room temperature and this is typically found in plants.
Vegetable oils
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.
any plant or animal fat that is liquid at room temperature is called unsaturated fat
any plant or animal fat that is liquid at room temperature is called unsaturated 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.
Unsaturated fat is liquid at room temperature and comes from plants. Saturated fat is solid at room temperature and comes from animals.
Animal fat.
Liquid as they are normally oils
anything really
Usually, the one that is solid has a higher molecular weight
Butter. Polyunsaturated fatty acids
No, you have misunderstoof the definitions. An oil is a lipid that is liquid at room temperature and a fat is a lipid that is solid at room temperature, therefore by definition a fat cannot be an oil at room temperature.
Fat is defined as a type of liquid that is solid at room temperature and atmospheric pressure
The most common animal fat used in pastries is butter, refined milk fat, generally from cows. Any fat that can solidify at room temperature contains more saturated fat and is considered less healthy. Healtier subtitutes are vegetable oils that remain liquid at room temperature, but some recipe changes are unsually needed to compensate for the difference in texture and flavor.