What is the primary characteristic of polyunsaturated fats?
Hardening Vegetable Oils Through Hydrogenation

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Science, Physics, Chemistry, Engineering, Other
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6th Grade - University
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Hard
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5 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
They have no carbon-carbon double bonds.
They are always saturated.
They are solid at room temperature.
They contain multiple carbon-carbon double bonds.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main use of margarine?
As a fuel source
For spreading on bread and baking
As a cleaning agent
For making candles
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does partial hydrogenation of vegetable oils result in?
A margarine with no hydrogenation
A softer and more spreadable margarine
A liquid form of margarine
Complete saturation of all double bonds
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What gives margarine its salty taste?
The presence of sugar
The addition of vinegar
The use of unsalted butter
The emulsion of salty water droplets
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which emulsifier is commonly used in margarine?
Lecithin
Agar-agar
Pectin
Gelatin
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