What change took place when the butter or margarine was heated?

When butter or margarine is heated, it undergoes a physical change known as melting. Melting occurs when a solid transitions into a liquid state due to an increase in temperature.

During the melting process, the heat energy provided causes the molecules within the butter or margarine to gain kinetic energy, resulting in increased mobility and reduced intermolecular forces holding them together. As a result, the solid structure breaks down, and the substance transitions into a liquid state.

This change is reversible, meaning that when the liquid butter or margarine is cooled down, it will solidify again through a process called freezing or crystallization.