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

the ones with double bonds tend to be liquid at room temp.

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.