Hydrogenation alters fat chain structure for tighter packing

Steps:

• Hydrogenation adds hydrogen to unsaturated fats, converting double bonds to single bonds.
• This removes kinks in fatty acid chains, making them straight.
• Straight chains in saturated fats pack more closely than kinked unsaturated ones.
• Closer packing raises melting point, turning oils into solids.

Why A is correct:

• Saturated fats lack double-bond kinks, allowing hydrocarbon chains to align and fit together more closely, as defined by molecular geometry in lipid chemistry.

Why the others are wrong:

• B: Fats remain nonpolar and insoluble in water regardless of saturation.
• C: Hydrogenation reduces double bonds, not increases them.
• D: Saturated fats solidify at room temperature, not remain liquid.

Final answer: A