Question

As it cools, olive oil slowly solidifies and forms a solid over a range of temperatures. Which best describes the solid?

(a) Ionic

(b) Covalent network

(c) Metallic

(d) Amorphous.

Answer 1

The solid form of olive oil as it cools is an amorphous solid (d), softening over a range of temperatures due to varied van der Waals attractions.

Step-by-step explanation:

The solid formed as olive oil cools and solidifies is best described as amorphous. Unlike crystalline solids like ice, which melt at a specific temperature because of the uniform strength of hydrogen bonding in their structured lattice, amorphous solids such as butter and olive oil soften or solidify over a range of temperatures. This is due to the varied van der Waals attractions which are overcome at different temperatures in these large molecular substances.

The solid formed when olive oil cools over a range of temperatures is an amorphous solid. Unlike crystalline solids, amorphous solids do not have a regularly repeating pattern of atoms or molecules. Instead, they have a disordered structure.