Final answer:
Saturated fats are solid at room temperature due to their unique molecular structure, while unsaturated fats with double bonds remain in liquid form. The absence of double bonds in saturated fatty acids enables them to stack tightly and maintain a solid state.
Explanation:
Saturated fats are solid at room temperature due to their straight, tightly packed molecular structure with single bonds only. Unlike unsaturated fats with double bonds that are liquid at room temperature, saturated fats like butter and lard remain solid. The presence of no double bonds in saturated fatty acids allows them to stack tightly and maintain a solid form at room temperature.
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