Hydrogenated fats are described as liquid vegetable oils formed when saturated fats are converted to unsaturated fats through hydrogenation.

Hydrogenated fats are described as liquid vegetable oils formed when saturated fats are converted to unsaturated fats through hydrogenation.

• A. True
• B. False
• C. Not specified
• D. N/A

Answer: (C)

Hydrogenation adds hydrogen to unsaturated fats, converting them toward greater saturation, which raises their melting point and makes them solid or semi-solid at room temperature. Therefore, hydrogenated fats are typically solid or semi-solid fats formed from unsaturated oils, not liquid oils formed from saturated fats by turning them into unsaturated fats. The statement flips the process, describing the opposite transformation, so it is not correct. (Option describing “not specified” doesn’t apply here because the description clearly conflicts with how hydrogenation works.)

Hydrogenation adds hydrogen to unsaturated fats, converting them toward greater saturation, which raises their melting point and makes them solid or semi-solid at room temperature. Therefore, hydrogenated fats are typically solid or semi-solid fats formed from unsaturated oils, not liquid oils formed from saturated fats by turning them into unsaturated fats. The statement flips the process, describing the opposite transformation, so it is not correct. (Option describing “not specified” doesn’t apply here because the description clearly conflicts with how hydrogenation works.)