why are animal fats solids, but plant fats are usually liquids at room temperature?
why do animal fats have a higher amount of saturated fats, generally?
I can understand why plants wouldn't. if the fat is a solid at room temperature, it would solidify in the plant. is there a benefit to having more saturated fats? maybe the greater packing effiency is worth it? do cold blooded animals have liquid body fats?