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However, 1992 partial hydrogenation reconfigures most of the double bonds that do not become chemically saturated, so that the hydrogen atoms end up on different 1992 sides 1992 of the chain. This type of configuration is called trans (which means "across" in 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 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. In a standard 140 kPa (20 psi) process of hydrogenation, the result is about 39.7% trans fat by weight compared to 16.6 to 17.9% using the high pressure method. Blended with pure soybean oil, the high pressure processed oil produced margarine containing 5 to 6% trans fat which could qualify for a label of zero grams of trans fat. (Eller, et al., 2005) [edit] Biochemistry Although synthetically created trans fatty acids have been a significant part of the human diet for just over 100 years, the biochemistry of trans fatty acids is poorly understood.
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