BROOKER BIOLOGY
BROOKER BIOLOGY
5th Edition
ISBN: 9781307656152
Author: BROOKER
Publisher: MCG/CREATE
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Chapter 3.5, Problem 1CC
Summary Introduction

To determine: The way in which hydrogenation affects the melting point of the resulting fat.

Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

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