Fats higher in monounsaturated and polyunsaturated fatty acids tend to be more liquid due to kinks created by double bonds.

“all of those the pictures of the polyunsaturated fats with the double bonds the thing that is really noticeable they're squiggly right they're not straight lines and that squiggliness means they can't stack on top of each other neatly the saturated fats are all straight and they stack on top of each other like this and that's what makes them hard at room temperature the squiggly ones can't stack on top of each other neatly and that's what makes them oils because they there's all this there's space between them”

“as soon as you introduce a double bond a couple things happen the molecule gets kinked so the worm bends so you can have molecules that are all bent and that changes the melting point of the molecule because they don't stack on each other as easily so we think of saturated fats as solid at room temperature because they're they're linear and they essentially stack which means they have this higher melting point they can be solid room temperature whereas vegetable oil is liquid room temperature because a lot of the fats and vegetables are are polyunsaturated or monounsaturated which means they're curved and they don't stack as well and so the kinetics of the molecules won't let them stack so there's a lower temperature at which they will actually transition from solid to liquid”

“less saturated fats fats that are higher in monounsaturated and polyunsaturated fat tend to be more liquid so olive oil is more liquid than butter because it's mostly monounsaturated fat if you take olive oil and you put it in the refrigerator and you take corn oil or sunflower oil and put it in the refrigerator eventually the olive oils going to harden and the sunflower and sunflower oil wouldn't and that's because the sunflower oil is more polyunsaturated and that has even more resistance to packing together”