In the April 2006 issue of ChemMatters, I found an article entitled "Bread-and-butter issues, the chemistry of margarine" which is of great relevance to what I have just studied in the topic of organic chemistry. The author of this article is Andrew Parsons, who is currently a senior lecturer in the Department of Chemistry, University of York. This article mainly discusses the role of chemistry in the formation of margarine and how several chemical compounds such as addictives contribute to its taste.
What is margarine in this case? In chemistry terms, margarine is no more than a water-in…
