maxmac97 Posted January 31, 2007 Share Posted January 31, 2007 can some one please help me with this question butter and lard are solid at room temp. vegetable and corn oils are liqued at room temp in terms of the chemicle structure and behavior of lipid molecules why are animal fatrs solid and oils are liquesd at room temp Link to comment Share on other sites More sharing options...
carol Posted January 31, 2007 Share Posted January 31, 2007 the ones with double bonds tend to be liquid at room temp. Link to comment Share on other sites More sharing options...
ecoli Posted February 1, 2007 Share Posted February 1, 2007 It has to do with the kinks created in the hydrocarbon chains of the lipids due to the double bonds. The liquid lipids have more double bonds (unsaturated fats), and so each molecule takes up more space. This causes there to be less intermolecular interactions, allowing the molecule to liquify at a lower temperature. the solids, which don't have the kinks, can pack in tighter, and stay solid at room temperature. It's also interesting to note that the unsaturated lipids are healthier for you. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now