Answer:
Explanation:
when it really isn't apart of the natural processes. Like hunter hunting deer, artificial selection.
Answer:
Partial hydrogenation
Explanation:
Vegetable oils naturally contain cis fatty acids. These fatty acids have double bonds and the two H atoms are on the same side of bond, producing a kink in the structure.
Cis fatty acids are converted into trans fatty acids by the process of partial hydrogenation or vegetable shortening. Hydrogen is added to convert some of the double bonds into single bonds but all double bonds are not removed. However, the cis double bonds end up getting converted to trans double bonds. H atoms are now on the opposite sides of the double bond. This arrangement makes the kink disappear from the structure hence trans fat is structurally similar to saturated animal fat. It increases the longevity of fats and makes it solid at room temperature but also has many side effects like increasing bad LDL cholesterol in blood.
Cohesive because it sticks to itself . adhesive because it sticks to other substances
Two beneficial uses of bacteria include the following:
1. <span>Microbial fermentation helps produce many foods & beverages. Latic acid bacteria are used in producing milk, yogurt, pickles, olives, etc. Bacteria are also involved in making fermentated meats, producing vinegar, chocolate, soy sauce, etc.
2. </span><span>Bacteria can be genetically modified to produce human vaccines like insulin, which is required for diabetic patients.</span>