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| One day some butter melted and Hillary decided to cool it slowly. Which of the following best describes this product? (Note: think of the results in comparison of contrast of the melted butter rapidly cooled). | to Top |
- This butter would likely have better plascitiy.
- Cooling rate does not influence crystallinity in fats.
- The dispersion would likely look more solid as opposed to showing the crystals in oily oil dispersion.
- The cooled butter likely would have large crystals dispersed in an "oily" appearing medium.
- the crystals will be larger and so they have less surface area to spread the oil and they will appear larger and the medium will appear oily.
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Updated: Saturday, December 29, 2007.
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