Question

In winter ghee becomes solid but the oil of Soybean and Mustard remains as it is. Explain it with the base of the melting point and interaction force.

Answer 1

Hint: The greater the intermolecular forces, the higher the point of melting. The double bonds in the oil hydrocarbon chain make them stiffer than the full-saturated ghee hydrocarbon chains. Liquid fluidity can change with the degree of unsaturation.

Complete answer:
Ghee becomes solid in winter, but the soybean and mustard oil remains as it is. The explanation for this is that the melting point of ghee is higher than the soybean oil and mustard oil.
Ghee is saturated fat and smoothly lays the carbon skeleton on top of each other to provide a solid foundation.
It indicates the high intermolecular forces between ghee particles and is greater compared to those of mustard oil. Ghee freezes at room temperature and mustard do not. The greater the intermolecular forces, the higher the point of melting. Therefore, ghee has a melting point that is higher than mustard oil.
The rigid hydrocarbon chains limit the approach of the molecules' polar (charged) heads to get close to each other. Therefore, the intermolecular forces and interactions between the ghee particles are greater than those between the mustard oil particles.
Unsaturated fats have double bonds of one or more. Increases in the number of double bonds gradually decrease the melting point. The melting point for unsaturated fatty acids is, in general, lower than for saturated fatty acids. A cis double bond forces a knik in the hydrocarbon chain in unsaturated fatty acids. Fatty acids do not pack together as tightly as fully saturated fatty acids do with one or more such kinks, and their contact with each other is therefore small.
Because dissociating these poorly arranged arrays of unsaturated fatty acids requires less thermal energy, they have a significantly lower melting point than saturated fatty acids.

Note: The temperature at which it transitions from solid to liquid is the melting point of a material. The solid and liquid phases exist in equilibrium at the melting point. A substance's melting point depends on the pressure and is generally defined at a normal pressure of 1 atmosphere, for example.