Model of unsaturated fatty acid molecules' The different states of butter and olive oil at room temperature can be explained using their molecular structures. Complete the explanation below. Due to their shape , the straight molecules in butter are square than the kinked molecules in olive oil are. As a result, the intermolecular forces in butter are square than in olive oil. So, butter has a square melting point than olive oil and is solid at room temperature.

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Model of unsaturated fatty acid molecules' The different states of butter and olive oil at room temperature can be explained using their molecular structures. Complete the explanation below. Due to their shape , the straight molecules in butter are square than the kinked molecules in olive oil are. As a result, the intermolecular forces in butter are square than in olive oil. So, butter has a square melting point than olive oil and is solid at room temperature.

Answer 1

1. closer together 2. stronger 3. higher

Answer 2

## Step 1 This problem discusses the different properties of butter and olive oil based on their molecular structures. Butter is primarily composed of triglycerides with mostly saturated fatty acids. These fatty acids have long, fairly straight, chains of carbon atoms. On the other hand, olive oil is largely composed of triglycerides with monounsaturated fats, which include a carbon-carbon double bond that introduces a "kink" in the carbon chain. ## Step 2 Firstly, the straight chains in butter can pack closely together, allowing for strong intermolecular van der Waals forces. In contrast, the monounsaturated fats in olive oil with kinky (bent) structures cannot pack closely together, so the intermolecular interaction, which are van der Waals interactions here, are weaker compared to butter's. ## Step 3 Lastly, the problem asks for an explanation as to why butter has a lower melting point than olive oil and is solid at room temperature. The larger the forces between molecules, the greater the amount of energy required to disturb these interactions and cause a substance to melt. Therefore, substances with larger intermolecular interactions generally have higher melting and boiling points. ## Step 4 Therefore, because butter has greater intermolecular interactions than olive oil, butter has a higher melting point and is solid at room temperature (before reaching its melting point), while olive oil is liquid.

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