Final answer:
The congealing or solidification point of fatty acids in fat is called the freeze point. Saturated fatty acids have higher melting points and are solid at room temperature, while unsaturated fatty acids, especially those with cis double bonds, have lower melting points and are liquid at room temperature.
Step-by-step explanation:
The congealing or solidification point of fatty acids in fat is called the freeze point. It is the temperature at which a liquid fat changes its phase to become a solid fat. The presence of saturated fatty acids in fat causes it to have a higher melting point and be solid at room temperature, while unsaturated fatty acids, especially those with cis double bonds, have lower melting points and are liquid at room temperature.