Butter, which is made from milk fat, tends to be harder at room temperature than most margarines. If you wanted to make a "softer butter at cool room temperature, you should consider:
A) making the fatty acid chains longer.
B) making fatty acid chains with fewer kinks.
C) creating more double bonds in the fatty acid chains.
D) saturating the fatty acid chains.
E) adding more than three fatty acid chains to the triglycerides.

Question

Quizplus · Accepted Answer

Creating more double bonds in the fatty acid chains introduces kinks, making the fat less tightly packed and therefore softer at room temperature. This is because unsaturated fats (with double bonds) are generally liquid at room temperature, unlike saturated fats which are solid.

Butter, Which Is Made from Milk Fat, Tends to Be