Question

Coconut oil freezes in winter but mustard oil does not do so at atmospheric pressure. What could be state of these liquids at reduced pressure?

Answer 1

Every fat and fatty acid has a range of temperatures at which is freezes (congeals, gets solid). To complicate matters a bit more, most fats and oils are actually combinations of many chemical types of fats and fatty acids; not all of them are solidifying at the same temperature.

As a general rule, saturated fats (animal fats, but also coconut and palm oils) congeal at higher temperatures than unsaturated fats. This is why butter or ghee is solid at room temperatures, but olive or cotton oils are liquid. It is, in fact, the main distinguishing point between fats and oils.

Coconut oil freezes at a higher temperature than mustard oil because it's a more saturated fat.

Answer 2

Freeze because preasure is directly proportional to temp.if pressure reduce the temp. Also reduce .if pressure increase temp.also increase. therefore the oil will freeze