Butter, which is made from milk fat, tends to be harder at room temperature than most margarines. If you wanted to make a "softer butter at cool room temperature, you should consider:

A) making the fatty acid chains longer.
B) making fatty acid chains with fewer kinks.
C) creating more double bonds in the fatty acid chains.
D) saturating the fatty acid chains.
E) adding more than three fatty acid chains to the triglycerides.