PLSC 201 Lecture Notes - Lecture 4: Asthma, Trans Fat, Linoleum
Document Summary
Structure and characteristics of vegetables oils - lecture 2. Yes they are more reactive which is not bene cial for shelf life. When it is exposed to oxygen the carbon double bonds grab a oxygen and connect it to the double bond. To prevent this you could reduce the amount of exposure to oxygen or if it is in a colder space. When there is an addition of an oxygen molecule the oil developed off avours. Storing things in cooler temperatures can slow down the bearing down. Hydrogenation - breaks apart the carbon double bonds ( gets rid of the double bonds) and adds hydrogen in it which allows longer use of the oil. Changes it from an unsaturated fatty acids to saturated fatty acids. Hydrogenated oils have a higher melting point and becomes mores stable. Partial hydrogenation - changed cis bonds to trans bonds, which become much less reactant and the melting point goes up.
