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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.
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CCSS:
Adaptable
Additional Tags
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