The arrow in the images below points to a mass with the characteristics of a:
Definitions:
Olive Oil
A liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps.
Soybean Oil
A vegetable oil extracted from the seeds of the soybean, used in cooking and in the production of various food products and industrial applications.
Unsaturated Fatty Acid
A fatty acid that contains one or more double bonds between carbon atoms, which can influence the fluidity of cell membranes and are often found in plant oils.
Saturated Fatty Acid
A type of fatty acid where all carbon atoms are bonded to hydrogen atoms, without any double bonds.
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