Concept explainers
Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.
To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.
To explain: The way in which the differences between the fully and partially hydrogenated oils occur.
Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.
To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect
Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.
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Chapter 3 Solutions
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