[neilep (OP)]

Reverting to the actual question for a moment (yes, I know that contravenes our normal policy) it might be something to do with the average temperatures of of veggies compared to animals. Animals (at least the warm blooded variety) tend to keep their temps a bit above ambient. Veggies don't seem to be able to do that.

Vegetables need to learn to huddle !

[peppercorn]

Sounds delicious !...mineral water....and now mineral oil !...I hope it's sparkling !

mmmmmm, yum!  And full of natural goodness  []

Vegetables need to learn to huddle !

They keep trying to, but then the fungi all turn up.
After that there's just not mushroom left!  []

[Bored chemist]

In some cases can it be dependent on the temperatures are different to change their state of the matter.

Thank ewe tommyya300...yep..that's a good answer...

Why then are there the differences at your bog standard room temperature ?  []

Is some margarine, ( really one molecule away from becoming a plastic), made from a mixture (agitated) of water and corn oil little salt and coloring, butter is man made it has to be made from certain parts of liquid milk product.
Crisco and Lard have the somewhat the same solid consistency. Both have to be made from a process using different sources of fat product.

The majority of veg oil, products seemingly mechanically extracted purely at room temperature, not from a heating process (which might be different in minor different cases), seem to hold their own liquid state they were extracted in.


 

What do you think "one molecule away from  becoming a plastic" actually means?

[tommya300]

In some cases can it be dependent on the temperatures are different to change their state of the matter.

Thank ewe tommyya300...yep..that's a good answer...

Why then are there the differences at your bog standard room temperature ?  []

Is some margarine, ( really one molecule away from becoming a plastic), made from a mixture (agitated) of water and corn oil little salt and coloring, butter is man made it has to be made from certain parts of liquid milk product.
Crisco and Lard have the somewhat the same solid consistency. Both have to be made from a process using different sources of fat product.

The majority of veg oil, products seemingly mechanically extracted purely at room temperature, not from a heating process (which might be different in minor different cases), seem to hold their own liquid state they were extracted in.


 

What do you think "one molecule away from  becoming a plastic" actually means?

Gosh BChem can I even joke a little?
Can I  store the my margarine on the garage shelf next to the 5w20 and plastic handled screw driver set, neither will attract flies, and sustain a long shelf life? What foods can we do this with?
Hey I had a bad head gasket in my vehicle's engine the water jacket and water mixed with the 10w40 it came out looking like mud. If they were mixed any longer it may been thick as brown  butter, poopee.

Margarine is not literally "ONE MOLECULE from being PLASTIC," even if it was, eating margarine is not like eating plastic (though some would argue it tastes like it).
 
Can you explain to me what your version is?

[Bored chemist]

"Can I  store the my margarine on the garage shelf next to the 5w20 and plastic handled screw driver set, neither will attract flies, and sustain a long shelf life?"
No, the marge will go rancid. The stuff is , of course, totally unlike plastic in many or most regards.

"Can you explain to me what your version is?"
Version of what?

[tommya300]

you already did thanks