Podar is a food product commonly used in baking as a softening and binding agent. It is rich in lipids and is primarily made of saturated fatty acids (SFAs). Given these properties of podar, it is most likely to be at room temperature.
A) volatile
B) liquid
C) solid
D) polar

C. Solid.

Explanation:

This form is a food product commonly used in baking as a softening and binding agent. People who find themselves as backers or who are always in the region of the factory in food processes are very familiar with this agent that is used to join or bind.

It is rich in lipids and is primarily made of saturated fatty acids (SFAs).

All characteristic properties listed above of a podar certainly makes it most likely to be solid.

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