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nmdcat.online June 27, 2026

The reason vegetable oil (a liquid fat) can be converted into margarine (a semi-solid fat) is that the process of hydrogenation

A. Increases the number of carbon atoms in the fatty acid chain
B. Converts unsaturated cis-double bonds to saturated single bonds
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C. Introduces ester linkages between glycerol and fatty acids
D. Creates branched-chain fatty acids from straight-chain ones

📝 Explanation

Hydrogenation adds hydrogen atoms across the carbon-carbon double bonds in unsaturated oils, converting them to saturated single bonds. This straightens the fatty acid chains, allowing them to pack more tightly and solidify at room temperature.

📖 Additional Information

  • Increases the number of carbon atoms in the fatty acid chain
  • Converts unsaturated cis-double bonds to saturated single bonds
  • Introduces ester linkages between glycerol and fatty acids
  • Creates branched-chain fatty acids from straight-chain ones

Hydrogenation adds hydrogen atoms across the carbon-carbon double bonds in unsaturated oils, converting them to saturated single bonds. This straightens the fatty acid chains, allowing them to pack more tightly and solidify at room temperature.

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