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Chemically, a stick of butter is solid at room temperature due to its high content of saturated fats, which have no double bonds between carbon atoms, allowing them to pack closely together and form a solid structure. In contrast, olive oil is primarily composed of unsaturated fats, which contain one or more double bonds that create kinks in the fatty acid chains, preventing them from packing tightly. This difference in molecular structure leads to the solid state of butter and the liquid state of olive oil at room temperature.

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2mo ago

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