Why butter solidify at room temperature but not mustard oil?
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This is because butter primarily contains saturated fats, whereas oils primarily contain unsaturated fats.
The fatty acid chains of saturated fats are straight, enabling them to lie together in a compact configuration. This compact structure raises the melting point, and this is what allows butter to remain solid at room temperature.
In unsaturated fats, the fatty acid chains contain kinks and bends where carbons are double-bonded. Because they aren't straight, they can't lie next to each other as tightly and rigidly as with saturated fats. Because they're not as compact, this lowers the melting point, and this is why oils are liquid at room temperature.
The fatty acid chains of saturated fats are straight, enabling them to lie together in a compact configuration. This compact structure raises the melting point, and this is what allows butter to remain solid at room temperature.
In unsaturated fats, the fatty acid chains contain kinks and bends where carbons are double-bonded. Because they aren't straight, they can't lie next to each other as tightly and rigidly as with saturated fats. Because they're not as compact, this lowers the melting point, and this is why oils are liquid at room temperature.
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