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Unsaturated
A term describing molecules, particularly fats or fatty acids, which contain one or more double bonds between carbon atoms, making them less hydrogenated.
Vegetable Oils
Edible oils extracted from plants' seeds, fruits, or other parts, widely used in cooking and food preparation.
Hydrolysis
A chemical reaction involving the breakdown of a compound by water, leading to the separation of molecules.
Requires Water
Pertains to processes, organisms, or reactions that need water to function or occur.
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