C=C, the double carbon bond creates a kink in the chain of carbons, and prevents the fats from stacking neatly and forming a solid. The double carbon bonds present in canola oil are why it is a liquid at room temperature, while the lack of such bonds in butter allows for the molecules to lay flat on one another, making butter a solid.
These greenhouse gases are trapping the heat inside the atmosphere. When more of these gases are released, it contributes to global warming and the melting of many polar areas that could potentially cause a natural disaster in the future.
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