Which of the following is not a consequence of partial hydrogenation of vegetable oils?
a. lower melting temperature
b. reduction of some cis double bonds to single bonds
c. increased risk of cardiovascular disease upon consumption by humans
d. conversions of some cis double bonds to trans double bonds.
e. longer shelf life

The correct answer is option a. "lower melting temperature".

Explanation:

Food makers add hydrogen to vegetable oil in order to make them more solid. The melting point of vegetable oils that go trough a partial hydrogenation process do not lower, actually, the melting point increases. Vegetable oils that are partially hydrogenated are partially saturated, which in consequence increases its melting point to the point that they could be solid at room temperature.

these muscles maintain the blood pressure in the vessels. the smooth muscles are innervated by nerves of the autonomic nervous system. when the muscles contract, they cause vasoconstriction of the vessels and increase blood pressure. when the muscles relax, they enable vasodilation of the   blood vessels hence reduce blood pressure.