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Hydrogenated fat is solid or semi-solid at room temperatures. The best example of this is margarine. Hydrogenated fats are created when an ... During hydrogenation, the unsaturated fat becomes more saturated. Author Harold McGee in his book On Food and Cooking writes that hydrogenated oils are "artificially saturated." 0...
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www.cyberparent.com/nutrition/hydrogenated.htm
www.cyberparent.com/nutrition/hydrogenated.htm
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Hydrogenation - Wikipedia, the free encyclopedia
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Hydrogenation is the chemical reaction that results from the addition of hydrogen (H 2 ). The process is usually employed to reduce or saturate organic compounds. The process typically constitutes ...
en.wikipedia.org/wiki/Hydrogenation
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Trans fat - Wikipedia, the free encyclopedia
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Trans fat is the common name for unsaturated fat with trans -isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated but never saturated. Unsaturated fat is a fat molecule, conta...
en.wikipedia.org/wiki/Trans_fat
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Hydrogenated fat; During food processing, fats may undergo a chemical process called hydrogenation. This is common in margarine and shortening. These fats also raise blood cholesterol. The saturated fat content of margarines and spreads is printed on the package or Nutrition Facts label.
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www.americanheart.org/presenter.jhtml?identifier=532
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In the case of fully hydrogenated soybean oil, the hydrogenation process increases the amount of saturated fat, but most of that fat is stearic acid. ...
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www.cspinet.org/new/pdf/trans_q_a.pdf
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Those in the know tell us that the process of hydrogenation converts fat into a type of cellulose that is not unlike plastic. If this is the case, then it is little wonder that hydrogenated fats do not turn rancid - for the same reason that plastic does not turn rancid.
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www.keepwell.com/hydrogenation.htm
www.keepwell.com/hydrogenation.htm
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Hydrogenation of Unsaturated Fats; Trans Fa ... What has happened to the healthfulness of the product which has been converted from unsaturated to saturated fats? There is still less saturated fat in a margarine when compared to butter.
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www.elmhurst.edu/~chm/vchembook/558hydrogenation.html
www.elmhurst.edu/~chm/vchembook/558hydrogenation.html
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Atomic Number: 1 Atomic Radius: 78 pm ... Atomic Symbol: H Melting Point: - 259.34 C ... Atomic Weight: 1.0079 Boiling Point: -252.87 C...
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periodic.lanl.gov/elements/1.html
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Automatic download; [Begin manual download] ... Downloading the PDF version of:; J. Anim Sci. Gatlin et al. 83 (8): 1890. (94K) ... This file is in Adobe Acrobat (PDF) format. If you have not installed and configured the Adobe Acrobat Reader on your system, see Help with Printing for instructions.
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jas.fass.org/cgi/reprint/83/8/1890
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