The ingredient label on a container of shortening indicates "partially hydrogenated vegetable oil." This means that during processing, the number of carbon-carbon double bonds in the oil was reduced. What is the result of decreasing the number of double bonds?

Oil is more solid at room temperature

Explanation:

Lipids comprising of three atoms of unsaturated fats covalently clung to one particle of glycerol are named triglycerides (or triacylglycerols), yet are all the more normally known as fats and oilsThey are found in  two animals and plants and comprise a significant piece of the human eating regimen. The division into fats and oils is self-assertive and relies upon the physical condition of these particles at room temperatureThose particles that are normally strong at room temperature (plant or creature) are named fats, while those that are fluids at room temperature are named oils. These last are typically found in plants, yet fish likewise store fluid types of triglycerides (fish oils)Hence, the right answer is the oil is more solid at room temperature

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