During this lab, I compared the properties of both regular and light margarine, before and after melting. First, we took both of the margarine samples and put them in a hot water bath to melt them. This separated out the components within them- making it easy to measure their percentage value. I found the regular margarine to be made up of 14.5% solids, 64.2% oils, and 21.3% water. Next, I used the same method as before, and found the percentage of each component of the light margarine to consist of .8% solids, 42.9% oils, and 56.3% water. After that, I found the percent error of my calculated amount of each part of both margarine types. I determined my percent deviation for the regular margarine was -8.3% and 10.0% for the light margarine.
