Question

In winter ghee become solid but the oil of soyabean and musturd remain as it is. Explain it with base of melting point and interaction force

Answer 1

In winter ghee becomes solid but the oil of soya-bean and mustard remain as it is.

The reason for this is the melting point of ghee is higher than the soya-bean oil and mustard oil.

Ghee is a saturated fat and its carbon skeleton lays smoothly on top of each other to give stable structure.

Answer 2

Because the melting point of bhi express urgent soybean oil and mustard oil key statement set and its carbon skeleton ace2three on the top of its other to 10 table structure