Science glossary film: Polyunsaturated

Chains of carbon atoms, especially in fats and oils that contain two or more double bonds between carbon atoms. The double bonds prevent hydrogen atoms from attaching to these locations on the chain, which affects the physical and chemical properties of the compound. Polyunsaturated fats tend to be liquids at room temperature, in contrast to solid saturated fats.

The double bonds prevent hydrogen atoms from attaching to these locations on the chain, which affects the physical and chemical properties of the compound. Polyunsaturated fats tend to be liquids at room temperature, in contrast to solid saturated fats.