What do all vegetable oil molecules contain?

What are the molecules like in some vegetable oils and how are they bonded?

What are these called?

How do we detect unsaturated oils?

What form are vegetable oils in at room temperature?

How can the melting point of these oils be increased?

What does this reaction do?

What is the result of this reaction?

What is this process called?

What are oils that have undergone this process are sometimes called...

Why do Hydrogenated oils have a higher melting point?