The process of _______ changes the double bonds in unsaturated fatty acids into single bonds, giving the fat a more solid consistency.

Question

BlackTom AI · Accepted Answer

In this question, we’re asked to identify which process changes the double bonds in unsaturated fatty acids into single bonds, resulting in a firmer fat texture.
Option 1: hydrogenation. This is the process where hydrogen is added across the carbon–carbon double bonds, converting them to single bonds and increasing the saturation of the fatty acids. The result is a more solid fat at room temperature, which aligns with the description in the question.
Option 2: elongation. Elongation would imply extending the carbon chain length of fatty acids, not removing double bonds. Since the question specifies changing double bonds to single bonds, elongation does not fit.
Option 3: emulsification. Emulsification is a physical process that helps disperse fats into small droplets in water using emulsifiers. It does not alter the chemical structure of the fatty acids or their double bonds, so this choice is unrelated to changing saturation.
Option 4: saponification. Saponification is the base-catalyzed hydrolysis of fats to yield glycerol and fatty acid salts (soap). It breaks ester bonds rather than altering carbon–carbon double bonds, so it does not convert unsaturated fats to more saturated forms.

2025SP-FSHN-150-001 Module 05 - Quiz - Lipids

The process of _______ changes the double bonds in unsaturated fatty acids into single bonds, giving the fat a more solid consistency.

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2025SP-FSHN-150-001 Module 05 - Quiz - Lipids

The process of _______ changes the double bonds in unsaturated fatty acids into single bonds, giving the fat a more solid consistency.

View Explanation

Log in for full answers

Similar Questions

Comprehension-Level Multiple-Choice Items​ Which statement about spreadable margarines made from polyunsaturated oils is true?​

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The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called

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Comprehension-Level Multiple-Choice Items Which statement about spreadable margarines made from polyunsaturated oils is true?