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In a natural fatty acid, the hydrogen atoms are usually predominant fatty acid on the same side of the double bonds of the carbon chain. However, partial hydrogenation reconfigures most of the double bonds that do not become chemically saturated, so that the hydrogen atoms end up on different sides of the chain. This type of configuration is called trans (which means "across" in predominant fatty acid Latin). The structure of a trans unsaturated chemical bond is shown in the diagram. Increasing the pressure at which an oil is hydrogenated reduces trans fat predominant fatty acid formation. Researchers at the United States Department of Agriculture applied 1400 kPa (200 psi) of pressure to soybean oil in a 2-litre vessel while heating it to between 140°C and 170°C.
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