What is margarine? How is it different from butter?
Chemistry For Your Life
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The Different Types of Carbon Chains in Vegetable Oil
If you have a long chain of carbon bonded together Not bring it's just a long line of carbons. It makes a shape that's sort of like Like a chevron shape. So if they can stack nicely on top of each other these long carbon change with single bonds and fats Then they're they're going to mostly be solid at room temperature Okay, so if your fat molecule contains a longChain of only single bonds not a lot of double bonds It'll probably be solid or semi solid at day time. Marjorin: I didn't think about the fact that was more about heat than anything else, but I've always believed in this theory.
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