The provided figure displays DSC profiles of three different kinds of margarines and butter. Each sample underwent precooling with liquid nitrogen to -60°C and was then measured using consistent conditions and sample masses.

The initial effect observed in all four samples is the endothermic melting enthalpy of the contained water at around 0°C. Notably, plant margarine and sunflower oil margarine, with an 80% fat content, exhibit significantly less water than the low-fat margarine with only 37% fat. Butter, however, has a water content similar to the 80% fat margarines.

At 50°C, the fatty acids in the plant and sunflower oil margarine begin to melt, displaying several endothermic melting peaks. The sunflower oil margarine exhibits fewer peaks than the plant margarine, which evidently contains a more diverse range of unsaturated and saturated fatty acids. The low-fat margarine melts earlier at around 40°C, characterized by a broad melting peak, indicating a higher proportion of short-chain fatty acids compared to the two plant margarines.

In contrast, butter starts to melt slightly above room temperature, resulting in a notable small melting peak at 35°C. At higher temperatures, additional melting effects of fatty acids occur, remaining solid as white flakes in the molten butter until their respective melting points are reached.

In summary, the Chip DSC proves instrumental in the analysis and comparison of butter and margarines, offering insights into water content and different fatty acids, which can be utilized for both quality control and research purposes.