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You are watching: Why does olive oil have a lower melting point than butter fat?
The melting points of lipids also tell us around their chemical framework. We"ll study the properties of some prevalent fats and oils discovered in the kitchen: (A) lard, (B) olive oil, (C) safflower oil, and (D) butter.
These 4 tubes have actually just been removed from the freezer (a little cooler than 0" C or 32" F, the freezing allude of water.) Notice that the lard (A), and also butter (D) are solid, while both oils (B,C) reprimary liquid despite the freezing temperature. As the tubes warmth as much as room temperature (about 21" C, or 72" F), they reprimary a lot the same. The lard and butter stay solid, and the oils continue to be liquid. This tells us that the melting points of the oils are lower than 0" C (bereason even freezing didn"t make them solid), and also the melting points for the lard and also butter are greater than room temperature. But exactly how a lot higher are they?
After being heated for a couple of minutes at 37" C (human body temperature, or 98" F) the butter (D) has actually melted. See listed below for a close-up check out of the tube. The lard (A) stays solid, and the oils reprimary liquid. This demonstrates that the melting point of butter is greater than room temperature yet reduced than the temperature of the humale body. Lard, however, won"t even melt once you eat it.
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Saturation, Molecule Size, and Melting Points The melting suggest demonstration mirrors us that the lipids from pets (lard, butter) are more saturated than the lipids from plants (olive oil, safflower oil). Also, while the oils appear to have actually similar melting points, the lard has actually a a lot better melting point than the butter. If the two pet fats have actually comparable amounts of saturation, then why are their melting points so different? Saturation is just one of the things that have the right to impact melting suggest. The size of the molecule additionally plays a duty, and also it is most likely that the fat which provides up lard is a larger and also more complicated molecule than the fat found in butter.