how does temperature and fats make oils dissolve easier chemically

Question

I kind of understand that like dissolves like, but I just never got these two concepts as a bio major on a chemical level

In: Chemistry

Answer 1

They have a different molecular structure. Oils are unsaturated fats, which causes a bend in their structure. Fats like butter are saturated and have no bend. Simply put, that bend affects they way they behave