Why is butter solid and mustard oil liquid at room temperature?

Answer 1

saturated fats (butter) tend to be solid at room temperature whereas monounsaturated and polyunsaturated fats do not (mustard oil is a mixture of mono- and polyunsaturated fats)

Answer 2

saturated fats (butter) tend to be solid at room temperature whereas monounsaturated and polyunsaturated fats do not (mustard oil is a mixture of mono- and polyunsaturated fats)

Answer 3

Butter is solid at room temperature because it has a large amount of saturated fatty acids.

Butter is made up of about 51% saturated fatty acids. Saturated fatty acids are molecules that can stretch out straight and stick to other fatty acids around it. As these fatty acids stick to each other, they form a crystalline solid, and room temperature isn't warm enough to melt it.

Answer 4

Margarine is made from oils the are liquid at room temperature (triglycerol). This tryglycerol has 3 tails of fatty acids. When one of the tails is bent it turn into liquid form, but when it is straight it is solid at Rommel temperature

Answer 5

Because the bonds that make up the components of margarine are too strong to be broken by the energy from 25 degrees celsius (the average room temperature). This is why margarin melts when you put it in a hot pan. The energy provided by the heat from the stove is enough to break the bond and cause the margarine to change phase from a sloid to a liquid.

Answer 6

It depends on the butter, but most butter melts between 33°C and 38°C, which is 91°F to 100°F.