Which type of bond is found in many carbon-to-carbon bonds in canola oil, but very few carbon-to-carbon bonds in butter?
c-c
c=c
c=h
c-h

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.