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Model 3: Hydrogenation of a triacylglycerol Hydrogenation is a process sometimes used with food products containing multiple double bonds. Partial hydrogenation will break some of the double bonds, but not all. This reaction has been used to make margarine and vegetable shortening. Critical Thinking Questions: 9. In the reaction in Model 3 hydrogen is added to the unsaturated carbons. Does this result in an oxidation or a reduction of the triacylglycerol (circle one)? 10. Fill in the product(s) for Model 3 for a complete hydrogenation. 11. Discuss with your team how the product in Model 3 might change if the reaction was only a partial hydrogenation. Why might a company want to only partially hydrogenate oils? Propose a possible reason below