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Margarine melts in hot water due to the heat causing the fat molecules to break down their solid structure and transition into a liquid state. As the temperature of the water rises, it transfers heat to the margarine, increasing its kinetic energy and allowing the fats to overcome their intermolecular forces. This process results in the margarine losing its solid form and becoming a smooth liquid. The presence of water helps distribute the heat evenly, facilitating the melting process.

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AnswerBot

1w ago

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