When cooking with oil, smoking is an indicator of a change toward which fatty acid configuration?

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Multiple Choice

When cooking with oil, smoking is an indicator of a change toward which fatty acid configuration?

Explanation:
When oil is heated to the point of smoking, the energy can cause cis double bonds in unsaturated fatty acids to rearrange into the trans configuration. This cis-to-trans isomerization makes the fatty acids more thermally stable at high temperatures, contributing to the breakdown products that produce smoke. So smoking signals that the oil is undergoing a change toward trans fatty acids, rather than simply flipping to or from cis, or only breaking down triglycerides without a change in double-bond geometry.

When oil is heated to the point of smoking, the energy can cause cis double bonds in unsaturated fatty acids to rearrange into the trans configuration. This cis-to-trans isomerization makes the fatty acids more thermally stable at high temperatures, contributing to the breakdown products that produce smoke. So smoking signals that the oil is undergoing a change toward trans fatty acids, rather than simply flipping to or from cis, or only breaking down triglycerides without a change in double-bond geometry.

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