Several concepts that are relevant in the discussion of fat: cholesterol, hydrogenation, and saturation.

还有几个与脂肪有关的概念,胆固醇,氢化,和饱和度

耶鲁公开课 - 关于食物的心理学、生物学和政治学课程节选

The stick margarine has been hydrogenated to make it a more solid form.

固体人造黄油是氢化过的,使得其质地更硬

耶鲁公开课 - 关于食物的心理学、生物学和政治学课程节选

They're unsaturated fatty acids that get formed when foods are partially hydrogenated.

他们是食品不完全氢化时,形成的不饱和脂肪

耶鲁公开课 - 关于食物的心理学、生物学和政治学课程节选

You see partially hydrogenated oils as an ingredient in many foods.

在很多食物的成分中都能看到部分氢化油

耶鲁公开课 - 关于食物的心理学、生物学和政治学课程节选

Hydrogenation is an interesting process and will bring us to the discussion of Trans fat in just a few minutes, but it's basically when you hydrogenate a food you are altering its chemical properties to take a soft fat and make it more solid.

氢化是个有趣的过程并且,一会儿我们将由它引出反式脂肪的话题,但基本上,对食物进行氢化,是在改变食物的化学性质,将软脂酸变为硬脂酸

耶鲁公开课 - 关于食物的心理学、生物学和政治学课程节选