Explain how the chemical composition of animal fat differs from that of fats of plant origin
Animal fats tend to contain saturated fatty acids-palmitic and stearic fatty acid. As a result, they are solid at room temperature. The degree of saturation in animal fat depends on the diet of the animal and ranges from beef and mutton fat (hardest) to fish fat (softest).
Oils from plant sources tend to contain oleic and linoleic fatty acids, which are unsaturated. Hence, they tend to be liquid at room temperature. The exceptions, coconut oil and palm oil, are highly saturated; however, while these substances are solid at room temperature, they are softer than animal fats because they are composed of fairly short carbon chains