Yes, margarine at room temperature is a (semi) solid mixture mainly composited of vegatable oils, fats and water
Yes, margarine is a solid state at room temperature. It is typically made from a blend of vegetable oils that are solidified through a process called hydrogenation.
-- NaCl (when it's in its solid state, known as 'table salt') -- sugar (when it's in its solid state) -- volcanic rock (when it's in its solid state) -- H2O (when it's in its solid state, known as 'ice') -- steel (when it's in its solid state) -- CO2 (when it's in its solid state, known as 'dry ice')
solid state
Diamonds are in solid state of matter.
Boron is a solid at room temperature, making it a solid state of matter.
1.solid state to liquid state 2.solid state to vapor state 3.liquid to solid state 4.solid to gaseous state 5.vapor to liquid state these are the five types of phase transition
No, most tub margarine contains very little fat.
Unsaturated fat. there is double bonds between the carbons making it semi solid. It gets in margarine by the process of hydrogenation.
The major difference is in the formulation, specifically the ratio of saturated to unsaturated fats. Hard margarine will have a higher ratio of saturated to unsaturated fat and therefore will be more solid at room temperature. Soft margarine (sometimes called spreadable margarine) will have a lower ratio of saturated to unsaturated fat and therefore will be less solid at room temperature. At high temperatures (think summer with no A/C), soft margarine may start to separate into liquid and solid phases as the unsaturated fats melt and float to the surface.
Margarine is a kind of artificial butter and is formed from the hydrogenation of hydrocarbons. It is a solid at low temperatures (e.g, in a fridge) but soon melts and turns into a thick, viscous liquid at room termperature. If you put margarine into a hot frying pan it will turn into yellow oil almost immediately.
ones solid and ones liquid
They are usually hard or solid like butter, lard or margarine.
Hydrogenation
In the production of margarine, hydrogenation is the process used to control the consistency of the product.æ When oil is hydrogenated it becomes solid or partially solid.
Margarine is a kind of artificial butter and is formed from the hydrogenation of hydrocarbons. It is a solid at low temperatures (e.g, in a fridge) but soon melts and turns into a thick, viscous liquid at room termperature. If you put margarine into a hot frying pan it will turn into yellow oil almost immediately.
its a solid state.
A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation.
Well, icing often contains dextrose (powdered sugar, which sometimes also contains flour), milk and/or water, shortening and/or margarine, and flavoring. The greases likely would be considered supercooled liquids, milk and/or water is a liquid, and flour is a solid in the form of particulates. So it is a mixture of liquids and solids.