temperature
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.
Fat is made within the body tissues of recently living animals, whereas oil is either pressed from plants, as in Olive oil, Corn oil, Peanut oil, Corn oil or Safflower oil (whatever that is), or pumped from the ground as Fossil fuels.In Food Science, Fat is solid or semi-solid at room temperature while oil is liquid at room temperature. This depends mainly on the fatty acid composition of the product (saturated vrs unsaturated fatty acids).
Yes, rendering involves heating and straining animal fat to separate the solid components from the liquid ones. The liquid fat is then cooled, causing it to solidify and become semi-solid at room temperature.
The level of fat content!
No. Changes in phase (solid to liquid, liquid to gas, etc) are physical changes, not chemical ones. If you raise the temperature of solid fat and it liquefies, that's melting so it's a physical change. Atoms do not get rearranged within the molecules of fat. But... When somebody loses weight we slangily say their fat "melted away" when in reality it undergoes a chemical reaction inside the body in order to break down and disappear.
Usually, the one that is solid has a higher molecular weight
If you're speaking about if there is more solid fat or liquid fat, it is pretty much all solid.
Fats:are solid at room temperaturemade by animals, mostlyare more saturatedOils:are liquid at room temperatureare made by plants, mostlyare less saturatedBoth are lipids. The main difference is that oil is liquid at room temperature, and fat is not.
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.
Chemically, saturated fats have more hydrogen atoms on the fat molecules.Practically, saturated fats are solid at room temperature (butter, lard, coconut oil) while unsaturated fats are liquid at room temperature (olive and other liquid vegetable oils).
Fat is made within the body tissues of recently living animals, whereas oil is either pressed from plants, as in Olive oil, Corn oil, Peanut oil, Corn oil or Safflower oil (whatever that is), or pumped from the ground as Fossil fuels.In Food Science, Fat is solid or semi-solid at room temperature while oil is liquid at room temperature. This depends mainly on the fatty acid composition of the product (saturated vrs unsaturated fatty acids).
Liquid fat becomes solid through a process called solidification or crystallization. When liquid fat is cooled down, the molecules within it slow down and arrange themselves into a more orderly structure, forming a solid. The formation of a solid structure gives fat a solid state at lower temperatures.
Yes, rendering involves heating and straining animal fat to separate the solid components from the liquid ones. The liquid fat is then cooled, causing it to solidify and become semi-solid at room temperature.
Unsaturated fat is typically liquid at room temperature.
Fat is defined as a type of liquid that is solid at room temperature and atmospheric pressure
Saturated fats are solid at room temperature and come from animal sources, while unsaturated fats are liquid at room temperature and come from plant sources. You can tell the difference by looking at the physical state of the fat and its source.
Saturated fats are solid at room temperature and are linked to increased risk of heart disease. Unsaturated fats are liquid at room temperature and can help lower cholesterol levels and reduce heart disease risk.