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Hydrogenating oils have which of the following two impacts on a fatty acid chain? creates a more viscous oil reduces branchin
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Answer:An oil may be hydrogenated to increase resistance to rancidity (oxidation) or to change its physical characteristics. As the degree of saturation increases(Decrease in double bonds) the oil's viscosity and melting point increase.Hydrogenation also reduce the kinks in fatty acids(Kinks are due to presence of double bonds).

So correct statements are: Creates a more viscous oil and reduces branching in the fatty acid molecule.

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