Which of the following is NOT a typical characteristic of saturated fats?

Saturated fats are defined by their chemical structure, which includes no double bonds between the carbon atoms. This absence of double bonds allows the carbon chains to pack closely together, resulting in saturated fats being solid at room temperature. Each carbon atom in a saturated fat molecule is fully bonded to hydrogen atoms, maximizing the number of hydrogen atoms attached to the carbon backbone.

Now, focusing on the attributes of saturated fats, the characteristic of being liquid at room temperature is not typical. Instead, saturated fats tend to be solid due to their ability to tightly pack together without the kinks that double bonds introduce to unsaturated fats. This solid state enhances their stability and contributes to their shelf life in food products.

Thus, the correct answer highlights the contrast in physical state that saturated fats exhibit compared to unsaturated fats, which are typically liquid at room temperature due to their structural differences.