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(LO 5.7) A way to prevent spoilage of unsaturated fats and make them harder is to change their fatty acids chemically througha. acetylationC. oxidationb. hydrogenationd. mastication
Step 1
Acetylation is a chemical reaction that introduces an acetyl group into a molecule, but it is not related to preventing spoilage of unsaturated fats or making them harder. b. Hydrogenation is a chemical reaction that adds hydrogen atoms to unsaturated fats, Show more…
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