Some margarine is soft while other margarine is hard; what causes the difference? The video explains the molecular structure of margarine and the process of hardening vegetable oils with hydrogen. It focuses on the various properties and bonds present.

Concepts

oil, hydrogen, fats

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Additional Tags

science

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Instructional Ideas

• Have a snack of bread and margarine ready for pupils to try
• Discuss the nutritional differences between margarine and butter

Classroom Considerations

• Relies on prior understanding of polymers and chemical structures

Pros

• Offers a cue to pause the video and apply knowledge before learning more
• Connects chemistry to cooking and taste

Cons

• None

Common Core

RST.9-10.4 RST.11-12.4