Butter Is Solid at Room Temperature Yet Liquid at Higher

question 113

Multiple Choice

Butter is solid at room temperature yet liquid at higher temperatures because

• A) heat causes formation of double bonds in the fatty acid molecules.
• B) butter is more saturated at room temperature.
• C) van der Waals forces holding the fat molecules together are broken.
• D) addition of the milk protein helps the fat molecules aggregate at room temperature.
• E) loss of chaperone molecules allows for the separation of the monomers.

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