Hydrogenation - Free radical a very reactive species of...

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Hydrogenation Hydrogenation - a process by which unsaturated fats become saturated. How  hydrogen gas is bubbled through the fat. Some of the double bonds break, to be  replaced by extra hydrogen atoms. Can be carried through to any degree of  saturation.  Some of the double bonds don’t become saturated with hydrogen, but break and  reform Some will break and form a  trans-fatty acid    unsaturated fat in which one of  the double bonds is in the transform. Formed in partially hydrogenated fats when  double bonds break and reform. Not found in nature, only in our food supply. Rancidity Rancid - the off-flavor caused by oxidation of lipiids
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Unformatted text preview: Free radical- a very reactive species of oxygen, in which one of the electrons has been lost, creating an unstable electron shell attacks lipids and other cellular substances Peroxidation- the process by which free radical oxygen attacks a double bond in a fat causes rancidity The peroxidized fat may then attack vital cell components like membranes or DNA, making it quite dangerous antioxidants like vitamins A,C and E stop it protect cellular components against oxidation by reacting with free radical oxygen itself...
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This note was uploaded on 03/16/2012 for the course NUTR SCI 132 taught by Professor Anderson during the Fall '09 term at University of Wisconsin.

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