Why are some fats solid at room temperature while others have a liquid consistency? Give examples of solid and liquid fats.

The length of the carbon chains and the number of double bonds in the residues of carboxylic acids determine the physical properties of a particular fat. Fats with short and (or) unsaturated chains are characterized by a low melting point. At room temperature they have a liquid or greasy consistency. Conversely, fats with long and saturated chains at room temperature are solids.

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