Recently,consumption of Trans Fatty Acids Has Been Linked to High

question 47

Essay

Recently,consumption of trans fatty acids has been linked to high blood cholesterol levels and increased risk of heart disease.The food industry has responded by decreasing use of "trans fats." Consider the following questions:
(a)How do the structures and transition temperatures of trans,cis,and saturated fatty acids differ,and what are the effects on membrane fluidity?
(b)Are trans fatty acids abundant in nature?
(c)The major source of trans fats is hydrogenated oils.(The trans fats are produced by a side reaction during the hydrogenation process.)Why has the food industry used synthetically produced hydrogenated oils?

---

Definitions:

Organic Product

A term used to describe substances that have been manufactured or processed without the use of synthetic chemicals, often certified by regulatory bodies.

Hydrazone Derivative

A compound resulting from the reaction of a hydrazine with a carbonyl group, typically in aldehydes or ketones, forming a double N=N bond.

Ketone

An organic compound characterized by a carbonyl group bonded to two carbon atoms.

Organic Product

A compound containing carbon atoms that has been formed as the result of a chemical reaction involving organic molecules.