Which of the following are solid because they are naturally high in saturated fatty acids, and which must be hydrogenated or otherwise treated to make them solid: butter, soy margarine, palm oil...

Which of the following are solid because they are naturally high in saturated fatty acids, and which must be hydrogenated or otherwise treated to make them solid: butter, soy margarine, palm oil shortening, lard?

Draw the process of hydrogenation, starting with an unsaturated fatty acid. Provide two reasons why fats and oils are hydrogenated.