Catalytic hydrogenation, used in the food industry, converts double bonds in the fatty acids of vegetable oil triacylglycerols to -ch2-ch2-. identify statements that correctly describe characteristics of catalytically hydrogenated food oils. a. partially hydrogenated oils may cause health risks due to the presence of trans fats. b. hydrogenating oils reduces shelf-life but creates a good source of healthy fats. c. catalytic hydrogenation reduces double bonds, increasing melting temperature. d. catalytic hydrogenation oxidizes double bonds, decreasing melting temperature. e. catalytic hydrogenation combats the oxidative cleavage that causes fats to become rancid