00:02
So the question is why a saturated fatty triglycerides with saturated fatty acids would tend to be less likely to be in the liquid state and unsaturated and polyunsaturated fatty acids in triglycerides would cause those triglycerides to be more likely to be in the liquid state.
00:31
So if you look at the saturated fatty acid here on the top left, you can see it's basically linear.
00:39
And animal fats are mostly saturated fats, and so crisco and lard, margarine, are primarily saturated fats.
00:51
And really the issue of being semi -solid like butter and margarine as compared to liquid.
01:01
Would like cooking oil is an issue of melting temperature, really, and the stronger the interactions between molecules or the greater the number of interactions between molecules than the higher that temperature would be.
01:21
And so you can imagine then that if triglycerides had all saturated fatty acids, because they're essentially linear, they can kind of lay right up against each other.
01:31
And be in contact more or less at all points.
01:36
And so the forces there tend to be stronger and are harder to interrupt, take a higher temperature to interrupt and take a higher temperature to melt them...