The best and most correct answer among the choices provided by your question is the first choice or letter A. Margarines are products <span> made up of fatty acids that are derived from alkenes.
</span>The main ingredients in most margarines are vegetable oils like soybean or safflower oil.Vegetable oils<span> are mostly unsaturated, which is a problem because unsaturated oils are liquid at room temperature and cannot be used as spreads. </span>
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Margarine are products made up of alkenes derived fatty acids. Generally these are produced during the hydrogenation of alkene. Margarine is derived from hydrogenation of animal or vegetable fats and oils. In the hydrogenation process following reaction occurs at a temperature of 150 degree Celsius in the presence of nickel.
Vegetable oils with polyunsaturated and mono-unsaturated fats + H2 ----- hydrogenation of double -double carbon bonds ("partially hydrogenated oil" or "partially hydrogenated fat")
This is hydrogenated further till the margarine is obtained
Homologous structures provide evidence for common ancestry, while analogous structures show that similar selective pressures can produce similar adaptations (beneficial features). Similarities and differences among biological molecules
