Question

based on what you know about trans - fats, which of the following is likely in this product?
a hydrogenated oils
b polyunsaturated fats
c monounsaturated fats
d triglycerides
e hdls
question 19
why would industry want to hydrogenate vegetable oils?
a to stabilize food at room temperature
b to prolong the shelf life of foods

Explanation:

For the first question: Trans-fats are primarily formed during the hydrogenation of vegetable oils, so hydrogenated oils are the source of trans-fats in products. For the second question: Hydrogenation makes oils more saturated, increasing stability (preventing spoilage/rancidity) and extending shelf life—both are key industrial goals.

Answer:

First question: A. hydrogenated oils
Second question: A. to stabilize food at room temperature, B. to prolong the shelf life of foods