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Abundant trans bonds make partially hydrogenated vegetable oil a very unhealthy food choice. Vegetable oil can also be hydrogenated until it becomes fully saturated with hydrogen atoms. Would the physical properties of the hydrogenated and partially hydrogenated oils differ? If so, how and why would the differences occur? Do you think that full hydrogenation makes vegetable oil more or less healthy to eat, or does it have no effect?
Chapter 3, Problem 1(choose chapter or problem)
Questions & Answers
QUESTION: Abundant trans bonds make partially hydrogenated vegetable oil a very unhealthy food choice. Vegetable oil can also be hydrogenated until it becomes fully saturated with hydrogen atoms. Would the physical properties of the hydrogenated and partially hydrogenated oils differ? If so, how and why would the differences occur? Do you think that full hydrogenation makes vegetable oil more or less healthy to eat, or does it have no effect?
ANSWER:
Step 1 of 3
Given:
1. Partial hydrogenation of vegetable oil creates partially hydrogenated vegetable oil.
2. Partial hydrogenation introduces trans bonds into the oil.
3. Abundant trans bonds make partially hydrogenated vegetable oil unhealthy.
4. Vegetable oil can be fully hydrogenated to become fully saturated with hydrogen atoms.