Matter typically exists in one of three states: solid, liquid, or gas. The state a given substance exhibits is also a physical property. Some substances exist as gases at room temperature (oxygen and carbon dioxide), while others, like water and mercury metal, exist as liquids.

solid

If the normal melting point of a substance is below room temperature, the substance is a liquid at room temperature. Benzene melts at 6°C and boils at 80°C; it is a liquid at room temperature. If both the normal melting point and the normal boiling point are above room temperature, the substance is a solid.

Oxygen and nitrogen are gases, bromine is liquid at room temperature. So KMnO4 is solid at room temperature.

Sulfur is a chemical element with symbol S and atomic number 16. Classified as a nonmetal, Sulfur is a solid at room temperature.

Liquids around room temperature. The only liquid elements at standard temperature and pressure are bromine (Br) and mercury (Hg). Although, elements caesium (Cs), rubidium (Rb), Francium (Fr) and Gallium (Ga) become liquid at or just above room temperature.

At this temperature and ordinary pressure, only two elements are liquids: Bromine. Mercury.

Mercury

Unsaturated fat

Olive oil is made up of 90% unsaturated fatty acids and is also liquid at room temperature. In general, the more double bonds in a mixture of fatty acids, the lower the solidifying temperature. So, there you have it.

Saturated fats raise high-density lipoprotein (HDL or “good”) cholesterol and low-density lipoprotein (LDL or “bad”) cholesterol levels, which may increase your risk of cardiovascular disease. Trans fat. This type of fat occurs naturally in some foods in small amounts.

Fats are liquid or solid according to their chemical make up or how their building blocks are stacked together. Imagine a tower of tightly stacked blocks. The close packing of these blocks is similar to the tightly packed molecules that make saturated fats appear solid.

Melting point in human fats varied between 41° C and 0.5°C. The largest variations in the individual person was about 30° C. The melting point of visceral fat was 30° C–35° C. Measurements of the temperatures at men’s feet show that low temperatures often occur.

Saturated fats are solid at room temperature and are sometimes called solid fats. The basic carbon structure of these fatty acids is “saturated” with hydrogen atoms. Saturated fat may increase health risks if a person consumes too much over a long period.

Solid fats are fats that are solid at room temperature like butter or lard. Solid fats mainly come from animal foods. Oils are fats that are liquid at room temperature, like canola or olive oil.

The Skinny on Fat in Peanut Butter There is a small amount of naturally occurring saturated fat in peanut butter (3 grams). It is higher in saturated fat, which is why it is solid at room temperature, adding about 1.5 grams of saturated fat per serving.

Your body needs healthy fats for energy and other functions. But too much saturated fat can cause cholesterol to build up in your arteries (blood vessels). Saturated fats raise your LDL (bad) cholesterol. High LDL cholesterol increases your risk for heart disease and stroke.

Lard, soft, creamy, white solid or semisolid fat with butter-like consistency, obtained by rendering or melting the fatty tissue of hogs.

What is the difference between lard and Crisco? Answer: Lard is actually rendered and clarified pork fat. Crisco®, which is a brand name and part of the Smucker’s family of brands, is a vegetable shortening.

Sure, lard is healthier if you compared it to partially hydrogenated vegetable oils like Crisco, according to Tong Wang, a lipid chemist and professor in the department of food sciences and human nutrition at Iowa State University. Lard also has cholesterol, she notes, as do all animal fats.

With an unusual chemical composition, pure lard contains no trans fats. And in terms of its fatty acids, it’s better than butter: Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease. Butter is 45 per cent monounsaturated fat.

The idea that saturated fats clog up arteries and therefore causes heart disease is “plain wrong”, experts have claimed. Writing in the British Journal of Sports Medicine (BJSM), three cardiologists said that saturated fats – found in butter, lard, sausages, bacon, cheese and cream – do not clog the arteries.

The two main types of lard you can buy are fresh lard and shelf-stable lard. Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. The fresh, refrigerated lard is the healthiest option.

Healthwise, bacon fat is higher in monounsaturated (the so-called “good fat”) fat than butter. Nor does it contain trans fat (“bad fat”), like margarine does.

Never pour hot bacon fat down the drain, even if you have a garbage disposal. As it cools, it will harden and clog the pipes. Running water isn’t enough to dislodge this grease. Bacon fat, like the fat of other animals, can also turn rancid which is not a smell you want emanating from your kitchen sink.

No, in fact bacon grease is one of the most flavorful and delicious of cooking fats. Bacon grease is good for fried eggs. Personally I prefer to melt a little butter in a pan for scrambled eggs. You can keep bacon grease unrefrigerated for a few days (covered).

The fats in bacon are about 50% monounsaturated and a large part of those is oleic acid. This is the same fatty acid that olive oil is praised for and generally considered “heart-healthy” ( 1 ). Then about 40% is saturated fat, accompanied by a decent amount of cholesterol.

Eggs are not only high in protein, they also contain many vitamins, minerals and antioxidants. So, bacon and eggs really can be a healthy breakfast option, if eaten in moderation. More often than not, try to skip the bacon.

Liver. Liver, particularly beef liver, is one of the most nutritious meats you can eat. It’s a great source of high-quality protein; vitamins A, B12, B6; folic acid; iron; zinc; and essential amino acids.

Bacon fat is such a flavorful fat to cook with. You can also use bacon fat to brown rice for a rice pilaf or for making scrambled eggs. Basically you can use bacon fat for frying anything that would benefit from having the bacon flavor! When cooking with bacon fat, spoon it out from the jar.