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Biology, 29.08.2019 20:30 usagimiller

Fats have ( higher/lower) melting points than oils so they tend to be (liqud/soild) at room temperature. this is because they have (more/less) efficient packing than oils do, as a result of being mostly (saturated fat/unsaturated fats).

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Fats have ( higher/lower) melting points than oils so they tend to be (liqud/soild) at room temperat...
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