To make butter, the cream is agitated (stirred up) so that the fat molecules get shaken out of position and clump together. Eventually, after enough agitation, the fat molecules clump so much that butter forms.
When the butter is heated, the molecules begin to move faster and are able to slide past each other and become a liquid. When the liquid butter is cooled, the molecules slow down and come close together again to become a solid.
Answers & Comments
Verified answer
To make butter, the cream is agitated (stirred up) so that the fat molecules get shaken out of position and clump together. Eventually, after enough agitation, the fat molecules clump so much that butter forms.
#Learn more
Please mark me as brainly answer please
Answer:
When the butter is heated, the molecules begin to move faster and are able to slide past each other and become a liquid. When the liquid butter is cooled, the molecules slow down and come close together again to become a solid.