Unsaturated fat. there is double bonds between the carbons making it semi solid. It gets in margarine by the process of hydrogenation.
Trans fatty acids are created through a process called hydrogenation where hydrogen is added to liquid vegetable oils to make them solid at room temperature. They are commonly found in processed foods and are known to raise bad cholesterol levels in the blood, increasing the risk of heart disease. It is recommended to limit intake of trans fats for better heart health.
With organic compounds, you can have carbon atoms bonded together with single bonds, double bonds, and triple bonds. If all of the carbon bonds in a fat are single bonds, the fat is saturated. If one of the bonds is a double bond, it is mono-unsaturated. If more than one bond is unsaturated, it is polyunsaturated. Sometimes industries add hydrogen to a double bond and make it hydrogenated. They can add it in one of two ways. They can make it a trans fat or they can make it a cis fat. Nature also hydrogenates fats. Nature makes cis fats. Your body has no problem with cis fats. Nature does not make trans fats. Your body has problems with trans fats. Industries can produce cis fats but find it easier to produce trans fats. Making trans fats illegal will force them to make cis fats.
This is because it has 3 double bonds, it has 6 cis- trans isomer and since it has functional group of carboxylic acid which contains a double bond due to which there is 2 more isomers..Total = 8...Draw the structural formula to be more clear.
In the context of trans fat, "trans" refers to the chemical structure of the fat molecule. Trans fats are created through the process of hydrogenation, which changes the configuration of double bonds in unsaturated fats. Trans fats are known to be unhealthy and can increase the risk of heart disease.
The main difference between cis- and trans-fatty acids lies in their chemical structure. Cis-fatty acids have hydrogen atoms on the same side of the double bond, creating a kink in the carbon chain, while trans-fatty acids have hydrogen atoms on opposite sides, resulting in a straighter carbon chain. Trans-fatty acids are typically artificial and have been linked to negative health effects, while cis-fatty acids are naturally occurring and are generally considered healthier.
The degree of unsaturation in fatty acids determines their susceptibility to spoilage by oxygen. Fatty acids with more double bonds (polyunsaturated) are more prone to oxidation than those with fewer double bonds (saturated or monounsaturated). Double bonds in unsaturated fatty acids are more reactive and more likely to react with oxygen, leading to rancidity.
in general there are three types of fats: unsaturated (cis), saturated and trans fats. unsaturated fats refer to those with tails that contain at least one double bond. the configuration of the molecule around the double bond could be straight (trans) or bent (cis). See below. /=/ ---> trans /=\ ---> cis Conversely, saturated fats are those that have no double bonds and conform to the CnH2n+2 rule.
Cis and trans isomers are possible due to restricted rotation around a double bond. In cis isomers, the functional groups are on the same side of the molecule, while in trans isomers, they are on opposite sides. This difference in spatial arrangement leads to different physical and chemical properties between the two isomers.
No difference in the engine. It is all in the trans and the rearend
The Trans Am was the performance version of the Firebird.
Cis-trans isomerism is caused by the different spatial arrangement of atoms or groups around a double bond in organic molecules. In cis isomers, similar groups are on the same side of the double bond, while in trans isomers, similar groups are on opposite sides. This difference in arrangement affects the physical and chemical properties of the molecules.