How come butter goes so hard in the fridge, whereas margarine stays quite spreadable?
I never got into much organic chmeistry, so i am not sure about all the poly and mono (un)saturated fats, or if that has anything to do with it?
Also what are some fundamental differences betwen margarine and butter? Is it something to do with the different fats used, like vegatble and or animal? i was never too sure about this?
thanks
