Hydrogenation of vegetable oils and animal fats is a standard industrial procedure. The more saturated a fat is, the longer its shelf-life. Why? Because a site of unsaturation, an olefinic bond, is potentially a reactive site that can be oxidized.
Of course, these days we are sold on the benefits of unsaturated fats. A priori, an unsaturated fat will yield less energy upon combustion, and the <span>C=C</span> double bond is harder to metabolize than <span>C−H</span> bonds.
U are in the wrong category for maths ._. Dont report me am just saying cause I don’t think u would get an answer in health category...
Answer:
Healthcare facilities that will be supplied should be based on standard.
Explanation:
Standard will help correct the problem.
Answer and Explanation:
D. All of the above
A good defensive stance allows you to be ready to move in any direction, to contest shots, and to have active hands, ready to steal the ball, tip passes or simply make the offense work harder to do what they want to do.
When we buy vegetables from the supermarket, though some people pack them in airtight bags or zip locks to keep the air from the vegetables, it is not a good idea. Vegetables need air and space. Thus, poking holes in the packets of vegetables is a good way to keep them fresh longer, Poking holes allow air to enter into the bag and provide air and breathing room for the vegetables.
