The process in which hydrogen is introduced to vegetable oils to make them saturated is known as

Hydrogenation of vegetable oils and animal fats is a standard industrial procedure. The more saturated a fat is, the longer its shelf-life. Why? Because a site of unsaturation, an olefinic bond, is potentially a reactive site that can be oxidized.

Of course, these days we are sold on the benefits of unsaturated fats. A priori, an unsaturated fat will yield less energy upon combustion, and the C=C double bond is harder to metabolize than C−H bonds.

so we know the answer cannot be c because no insect or animal starts as an adult

the answer is a. a swimming larvae

because since they are sea animals they automatticaly have to know how to swim they cannot just sink to the bottom

sorry if this is the incorrect answer.

160

70

32g

serving 11

per container 11

diatery1g /3%

vitamin c-0