This page compares margarine and butter, noting margarine's cost-effectiveness, lower fat content, and extended shelf life due to hydrogenated vegetable fats. It also covers addition reactions, partic...This page compares margarine and butter, noting margarine's cost-effectiveness, lower fat content, and extended shelf life due to hydrogenated vegetable fats. It also covers addition reactions, particularly hydrogenation, which converts alkenes to alkanes using a platinum catalyst, and hydration reactions involving water and alkenes. Additionally, the text points out that benzene is resistant to addition reactions under mild conditions but can react under high temperatures and pressure.
