1. What are the principal saturated fatty acids found in edible fats and oils and what relative percentages could be expected in animal vs. vegetable fats?
2. Partially hydrogenated oils were introduced in the early 20th century for use in processed foods and cooking. What are the advantages of hydrogenated oils?
3. What is a trans fat? Why would partially hydrogenated oils contain higher amounts of trans fats than natural fats and oils?
4. Why are saturated and trans fats considered a risk factor for cardiovascular disease?
