why Chowk is solid in room temperature
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In short: the kinks of unsaturated fat molecules keep them liquid at room temperature. Therefore, animal fat (mostly saturated) is solid at room temperature. ... This is why partially-hydrogenated plant oils behave like saturated fats in cooking. They solidify at room temperature because the molecules can pack together.
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because it's melting point is very high.please mark me as brainliest
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