赤西仁首任男主角 下季掀男星大战
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Posted 10/3/07 , edited 10/3/07
Trans fat is the common name for a type of unsaturated fat with trans isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.

Most trans fats consumed today are industrially created by partially hydrogenating plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. The goal of partial hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point making them attractive for baking, and extending their shelf-life. Another particular class of trans fats, vaccenic acid occurs in trace amounts in meat and dairy products from ruminants.

Unlike other dietary fats, trans fats are neither required nor beneficial for health.[1] Eating trans fats increases the risk of coronary heart disease,[2] For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.[3]

Chemically, trans fats are made of the same building blocks as non-trans fats, but have a different arrangement. In trans fatty acid molecules, the hydrogen atoms bonded to pair(s) of doubly bonded carbon atoms (characteristic of all unsaturated fats) are in the trans rather than the cis arrangement. This results in a straight, rather than kinked, shape for the carbon chain, more like the straight chain of a fully saturated fat.

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Posted 10/3/07
uhh.............ur not supposed to make threads like this..........sorry.....
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28 / F / Michigan, USA
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Posted 10/3/07
- locked, don't spam please, this is your warning. Again, and you'll get a 24 hour - 3 day ban!
Sailor Candy Moderator
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