A type of fat formed when liquid oils are made into solid fats (shortening and hard margarine). Partially-hydrogenated oils are made when hydrogen is added to vegetable oil (hydrogenation process) to increase shelf-life and flavor stability of foods.
Explanation:
To increase shelf life and obtain the cooking properties of solid shortenings, oils are partially hydrogenated. That eliminates most of the unstable fatty acids—those with three or two double bonds.
because probably she is traumatized and cant remember this very well due to the adrenaline that was circulating in her body, also the brain always want to protect itself