Question

Why would peanut oil (with a high percentage of monounsaturated fats) freeze and a vegetable oil (with a high percentage of polyunsaturated fats) remain liquid?

Answer 1

Saturated fats are the ones that lack double bonds in their structure , whereas the monounsaturated fats are the ones that have one double bond and polyunsaturated fats have multiple double bonds in their structure.

The monounsaturated fats are moderately stable , as only two hydrogen atoms are missing and have one double bond. Due to this they are liquid at room temperatures and start to solidify in referigerator as they are denser.

The polyunsaturated fats have multiple double bonds in their structure, due to which they are less denser and hence remain liquid.