Juxtapose between fats and oil

Fats are typically solid at room temperature. They are predominantly composed of saturated fatty acids, which have no double bonds between carbon atoms in their hydrocarbon chains. This allows the fat molecules to pack closely together, resulting in a solid state. Fats are commonly found in animal products like butter, lard, and meat.

Oils are typically liquid at room temperature. They are predominantly composed of unsaturated fatty acids, which contain one or more double bonds between carbon atoms in their hydrocarbon chains. These double bonds create "kinks" in the chains, preventing the molecules from packing tightly together, thus maintaining a liquid state. Oils are commonly found in plant sources like olive oil, sunflower oil, and canola oil, as well as in fish.