Guide Questions:
1. What do you notice about the margarine after it was exposed
under the lampshade?
2. What do you think made the change on the margarine?
3. What might happen to the margarine if it is continuously
exposed under the lampshade for a long period of time?
4. Why is it necessary that margarine or butter should always
be kept refriegerated?
Answers
Answer:
1. Due to sudden rise in temperature the margarine will melt since it is usually kept in refrigerator along with butter, ice cream, etc.
2. Changes in margarine is due to sudden increase or decrease on temperature. When the temperature rises, molecules react. It separates from one another, resulting in a smoother, more expanded, yet liquified substance. Fat molecules are what make up margarine.
3. It melts because of too much of exposure to light.
4. Refrigeration slows down the process of oxidation, which will eventually cause butter to go rancid. For this reason, it is generally recommended not to leave butter out for more than a couple of days or weeks in order to keep it at its freshest.
Explanation:
Margarine usually tops butter when it comes to heart health. Margarine is made from vegetable oils, so it contains unsaturated "good" fats — polyunsaturated and monounsaturated fats. ... Trans fat, like saturated fat, increases blood cholesterol levels and the risk ofheart disease.
1. Due to sudden rise in temperature the margarine will melt since it is usually kept in refrigerator along with butter, ice cream, etc.
2. Changes in margarine is due to sudden increase or decrease on temperature. When the temperature rises, molecules react. It separates from one another, resulting in a smoother, more expanded, yet liquefied substance. Fat molecules are what make up margarine.
3. It melts because of too much of exposure to light.
4. Refrigeration slows down the process of oxidation, which will eventually cause butter to go rancid. For this reason, it is generally recommended not to leave butter out for more than a couple of days or weeks in order to keep it at its freshest.
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