Final answer:
The best form of crystals mentioned in the question likely refers to fats or chocolate, which melt near body temperature, specifically at 37°C (98.6°F). This is because the uniform crystalline structure of these substances allows them to melt at precise temperatures, giving a pleasurable sensation when consumed.
Step-by-step explanation:
The question refers to the melting point of the best form of crystals which are generally glossy and firm. The melting point is the temperature at which a substance changes from a solid to a liquid. It is a specific temperature for pure crystalline substances, and it changes when the substance is amorphous or impure. For example, ice, a crystalline form of water, has a melting point of 0°C because it has a crystalline structure stabilized by hydrogen bonding, which are of comparable strength throughout the structure. This uniformity means ice melts sharply at 0°C.
In contrast, butter, which is an amorphous solid, does not have a consistent structure, resulting in it softening over a range of temperatures due to varied van der Waals attractions of different strengths. The best form of crystalline solids such as certain types of chocolate or fat crystals melts near the body temperature, which is option C) 37°C (98.6°F). Crystals that melt at this temperature can provide a pleasant sensory experience when consumed, as they melt in the mouth.