Final answer:
The structural differences between saturated and unsaturated fats, like single and double bonds within their chains, cause saturated fats to be solids and unsaturated fats to be liquids at room temperature.
Step-by-step explanation:
The structural difference between saturated and unsaturated fats causes them to be either solid or liquid at room temperature. Saturated fats contain only single bonds within their carbon chains and are typically solid at room temperature due to the close packing of their straight chains. On the other hand, unsaturated fats have one or more double bonds, which introduce kinks in the carbon chains, preventing tight packing and thus, they are usually liquid at room temperature. Therefore, the correct answer to the student's question is 'a. Solidification' for saturated fats and 'b. Liquidation' for unsaturated fats.
It's essential to clarify a common misconception presented in one statement: 'c. Saturated triglycerides contain single bonds and are liquids at room temperature, while unsaturated triglycerides contain double bonds and are solids at room temperature.' This is incorrect as saturated triglycerides are solid at room temperature, not liquid, and unsaturated triglycerides, because of their double bonds, are liquids at room temperature, not solids