The oils have a low melting point.

Explanation:
Oils are a type of fat that are liquid at room temperature. They are composed of triglycerides, which are made up of glycerol and three fatty acid molecules. The melting point of oils depends on the composition of fatty acids present in them.

1. Factors affecting melting point:
The melting point of fats and oils is primarily influenced by the length and unsaturation of the fatty acid chains. Here are the factors that affect the melting point of oils:
- Length of fatty acid chain: Longer fatty acid chains have more intermolecular forces, resulting in higher melting points. Conversely, shorter fatty acid chains have fewer intermolecular forces, leading to lower melting points.
- Degree of unsaturation: Unsaturated fats contain double bonds in their fatty acid chains, which introduce kinks and prevent tight packing. As a result, unsaturated fats have lower melting points compared to saturated fats.

2. Composition of oils:
Most oils are composed of unsaturated fatty acids, which contribute to their low melting point. These unsaturated fatty acids contain one or more double bonds that create kinks in the fatty acid chains, preventing close packing and reducing melting points. Examples of commonly used oils include olive oil, canola oil, and sunflower oil, all of which are liquid at room temperature due to their high content of unsaturated fatty acids.

3. Comparison with fats:
In contrast to oils, fats are solid at room temperature due to their higher content of saturated fatty acids. Saturated fatty acids lack double bonds and have straight chains, allowing for closer packing and stronger intermolecular forces. This results in higher melting points for fats.

4. Importance of melting point:
The melting point of oils is important in various applications, such as food preparation, cooking, and formulation of cosmetic products. The low melting point of oils allows them to melt easily when heated, facilitating their use in cooking and as ingredients in various recipes.

In conclusion, oils have a low melting point due to their composition of unsaturated fatty acids, which introduce kinks in the fatty acid chains and prevent close packing. This characteristic allows oils to remain in a liquid state at room temperature.