Oils and fats can be classified based on their state at ambient temperatures, specifically around 23-25°C. Solid fats at this temperature include margarine and soap, while liquid fats are represented by fatty oils. The state of these substances is determined by their molecular structure and the degree of saturation in their fatty acid chains. Understanding these properties is essential for applications in cooking and food science.
PREREQUISITESCulinary students, food scientists, nutritionists, and anyone interested in the properties and applications of fats in cooking and food preparation.
Moonbear said:What determines if a oil/fat is solid or liquid? What is your reason for your "guess?" We can't help you until you show your work, not just guesses.
Though, "ambient temperature" is a poor wording choice...that just means basically the temperature of the air around you, which could be anything from -40 C to +50 C (or more extreme) depending on where you live and what time of year it is. I assume the question means room temperature of about 23-25 C.