NANP Board Practice Exam

The correct answer highlights that hydrogenation alters plant oils by increasing their solidification and switching the configuration of fatty acids from cis to trans. Hydrogenation is a process that involves adding hydrogen to liquid vegetable oils, which results in the conversion of some of the unsaturated fatty acids (which typically exist in the cis configuration) to a trans configuration. This process turns liquid oils into more solid forms, which is why hydrogenated oils are often used in processed foods for improved texture and shelf life. The trans configuration, while structurally different from the original cis form, can have implications for health, as trans fats have been linked to negative health effects. Other options mention different aspects of oil chemistry without correctly describing the effect of hydrogenation. The second option incorrectly suggests that fluidity increases, when in reality, hydrogenation generally leads to a reduction in fluidity. The third option speaks to the increase of unsaturated fatty acids, which is the opposite of what occurs during hydrogenation, as it typically reduces the level of unsaturation. Lastly, the last option about omega-3 content isn't focused directly on the immediate effects of hydrogenation on the structure of oils and fatty acids, making it less relevant to the core question about changes due to hydrogenation.