Unsaturated fats are liquid at room temperature and can be monounsaturated or polyunsaturated, based on the number of double bonds.
Unsaturated fats are liquid at room temperature. They can be classified as monounsaturated fats (e.g., olive oil) if they have one double bond, and as polyunsaturated fats (e.g., canola oil) if they have more than one double bond.
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