What exactly is "Partially Hydrogenated Soybean Oil"?
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Hydrogenation is the process of heating an oil and passing hydrogen bubbles through it. The fatty acids in the oil then acquire some of the hydrogen, which makes it more dense. If you fully hydrogenate, you create a solid (a fat) out of the oil. But if you stop part way, you a semi-solid partially hydrogenated oil that has a consistency like butter, only it's a lot cheaper.\n\nBecause of that consistency, and because it is cheap, it is a big favorite as a butter-substitute among "food" producers. It gives their products a richer flavor and texture, but doesn't cost near as much as it would to add butter.\n\nUnlike butter or virgin coconut oil, hydrogenated oils contain high levels of trans fats. A trans fat is an otherwise normal fatty acid that has been "transmogrified", by high-heat processing of a free oil. The fatty acids can be double-linked, cross-linked, bond-shifted, twisted, or messed up in a variety of other ways.\n\nThe problem with trans fats is that while the "business end" (the chemically active part) is messed up, the "anchor end" (the part that is attached to the cell wall) is unchanged. So they take up their position in the cell wall, like a guard on the fortress wall. But like a bad guard, they don't do their job! They let foreign invaders pass unchallenged, and they stop supplies at the gates instead of letting them in.\n\nIn short, trans fats are poisons, just like arsenic or cyanide. They interfere with the metabolic processes of life by taking the place of a natural substance that performs a critical function. And that is the definition of a poison. Your body has no defense against them, because they never even existed in our two billion years of evolution -- so we've never had the need or the opportunity to evolve a defense against them.
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Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chain (hence, they are fully saturated with hydrogen atoms).\n\nAn unsaturated fat is a fat or fatty acid in which there is one or more double bond in the fatty acid chain. Fat molecules are monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Double bonds, which are sometimes referred to as unsaturated bonds, may be cis or trans.
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You were close by looking at wikipedia. The image is a ball and stick but you could figure it out. The description says it is just fatty acids (usually alkyl C16-C18) chains attached by an ester bond to the hydroxyls of a sucrose molecule (8 fatty acids).
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Partially hydrogenated oil contains some trans fats.  The hydrogenation of oils will produce some trans fats.\n\nYou have a sharp eye.  The new FDA regulations are a bit 'phony' because if the level of trans fats is less than half a gram, they can say on the label "No trans fats".  You found a way to detect this 'lie'.  Congrats!
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Baby oil is a by-product in the distillation of petroleum to produce gasoline. It is a chemically inert, transparent, colorless oil composed mainly of alkanes and cyclic paraffins, related to white petrolatum.
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A bottle of Genesis contains resvertrol. \nFind it here http://www.symmetrydirect.com/wconnect/wc.dll?jws~hpage~ANNGUYEN~1
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Typically, transformer oils are high in naphthenic content (>60%), lower in paraffinic content (<40%) and negligable in aromatic content (<5%). Apparently the lower viscosity index of naphthenic basestocks is useful in this type of application. OTOH, the higher solvency properties and sludge forming capacity of the aromatics is not!
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Biodiesel is a vegetable (soy, rape seed, palm) or animal oil (lard or tallow) that has been chemically treated with alcohol (ethyl or methyl) to form an ester. \nA ton of biodiesel would need about 960 kg of oil. The rest of the mass would come from the alcohol.
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Saturated Fats are completely "saturated" with hydrogen, meaning, there are no double bonds.  The fact that there are no double bonds allow it to pack very densely, and thus at room temperature, they will be solids.  Compare this to unsaturated fats, which do have double bonds, and because of this, cannot pack as tightly at room temperature.  These will be LIQUIDS at room temperature.\n\nWhat does this  mean?  Saturated fats are less fluid, and unsaturated fats are more fluid.  So a region of a membrane with more unsaturated fats will be more fluid, and less unsaturated fats will be more rigid.
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Trans fatty acid.That's the first step in making it completely hydrogenated.Saturated fat is completely surrounded by hydrogen atoms.Therefore it's "saturated" with hydrogen.Trans fat poses a much greater health risk than the fats they were created from.
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Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chain (hence, they are fully saturated with hydrogen atoms). There are several kinds of naturally occurring saturated fatty acids, with their only difference being the number of carbon atoms - from 1 to 24. Some common examples of saturated fatty acids are butyric acid with 4 carbon atoms (contained in butter), lauric acid with 12 carbon atoms (contained in mother's milk, coconut oil, palm oil, and cocoa butter), myristic acid with 14 carbon atoms (contained in cow milk and dairy products), palmitic acid with 16 carbon atoms (contained in meat), stearic acid with 18 carbon atoms (also contained in meat).\n\nFat that occurs naturally in living matter such as animals and plants and that is used as food for human consumption contains a varying proportion of saturated and unsaturated fat. Foods that contain a high proportion of saturated fat are butter, ghee, suet, tallow, lard, coconut oil, cottonseed oil and palm oil, dairy products (especially cream and cheese), meat as well as some prepared foods.
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Polyunsaturated fats are the healthiest for you. Saturated fats are the worst natural fat. They contain the most possible hydrogen bonds (as opposed to combined carbon bonds) and are harder to break down and digest, clog arteries more, etc. Trans fats are the worst fat overall, these are manmade, they begin with unsaturated fats (like vegetable oil) that are pumped full of hydrogen to become a solid (like margarine). These have a bent molecular structure and are very bad for you!!
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Petroleum jelly or petrolatum is made by refining a byproduct of oil drilling.\n\nPetrolatum is a semi-solid mixture of hydrocarbons, having a melting-point usually ranging from a little below to a few degrees above 100° F (37° C). It is colorless, or of a pale yellow color, translucent, and devoid of taste and smell. It does not oxidize on exposure to the air, and is not readily acted on by chemical reagents. It is insoluble in water. It is soluble in chloroform, benzene, carbon disulphide and oil of turpentine. It also dissolves in warm ether and in hot alcohol, but separates from the latter in flakes on cooling.\n\nThe raw material for petroleum jelly was discovered in 1859 in Titusville, Pennsylvania where it was sticking to some of the first oil rigs in the U.S. The riggers hated the paraffin-like material because it caused the rigs to seize up, but they used it on cuts and burns because it hastened healing. Robert Chesebrough, a young chemist whose previous work, distilling kerosene from the oil of sperm whales, had been rendered obsolete by oil, went to Titusville to see what new materials might be created from the new fuel. Chesebrough took the unrefined black "rod wax", as the drillers called it, back to his laboratory in Brooklyn to refine it and explore its medicinal possibilities.\n\nChesebrough discovered that by distilling the lighter, thinner oil products from the rod wax, he could create a light-colored gel. Chesebrough patented the process of making petroleum jelly (U.S. Patent 127,568) in 1872. The process involved vacuum distillation of the crude material followed by filtration of the still residue through bone char.\n\nBefore Chesebrough could try to sell it, he had to test it to see if it really worked on cuts and burns by using himself as the guinea pig. Having demonstrated the products efficacy on himself, Chesebrough was unable to sell any to drug stores until he travelled around New York State demonstrating his miracle vaseline. Before a rapt audience he'd burn his skin with acid or an open flame, then spread the clear jelly on his injuries, showing at the same time his past injuries, healed, he claimed, by his miracle product. To further stimulate demand, he gave out free samples.\n\nChesebrough opened his first factory in 1870. The term Vaseline was coined, according to some accounts, as a combination of the German word for water, Wasser (pronounced Vahser), and the Greek word for oil, elaion.\n\nRobert Chesebrough lived to the age of 96 and claimed to have eaten a spoonful of Vaseline everyday. He was such a believer in Vaseline that during a bout of pleurisy, he had his body completely covered with it from head to toe. He soon recovered.\n\nToday, physicians have shown that Vaseline has no medicinal effect or any effect on the blistering process. Vaseline’s effectiveness is due to the coating of cuts and burns which prevents germs from getting into the wound and because it keeps the burned skin moisturized.
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Mineral oils are long chain hydrocarbons, and do not saponify at all...vegetable oils are esters, so NaOH breaks them down to the Na salt of the carboxylic acid and glycerine (usually).
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Hydrocarbon base - about 85% kerosine / light heating oil or diesel\n\nLight lubricating oil - about 10% 100SUS lube base\n\nCrodazoline 0 - about 2% of "Amine 0" - a water displacing imidazoline from Croda\n\nCrodasinic O - about 2% of oleoyl sarcosine - a water displacing fatty sarcosinate that operates synergistically with Crodazoline O.
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What are trans fatty acids?\n\nTrans fatty acids are unsaturated fatty acids that have at least one double bond in the trans configuration. They are produced commercially by a process known as hydrogenation, in which a vegetable oil is heated in the presence of a metal catalyst and hydrogen. These hydrogenated fatty acids are more saturated than natural vegetable oils and also more linear, due to the presence of trans double bonds in place of cis double bonds. This enables trans fatty acids to pack together more tightly. As a result, trans fatty acids are more solid at room temperature and behave more like saturated fatty acids.\n\nWhere are trans fatty acids found in food?\n\nThe most concentrated sources of trans fatty acids are margarine, vegetable shortening and other partially hydrogenated fats. However, they are also present in many other foods, including crackers, cookies, potato chips, doughnuts, cakes, puddings, french fries and other fried foods. It is estimated that 3%-5% of calories in the average American diet come from trans fatty acids. It is difficult to know exactly how much trans fat is in the American diet since, at present, manufacturers are not required to include this information on food labels. As a result, the trans fatty acids in food are "hidden" within the levels reported for unsaturated fatty acids (including polyunsaturated fatty acids and monounsaturated fatty acids). This is very misleading, since unsaturated fatty acids are widely considered to be "healthful". As a result, the Food and Drug Administration (FDA) is currently considering changing the food labeling regulations to make it mandatory to include the trans fatty acid content of a product on all food labels.\n\nTrans fatty acids also occur in nature as a result of anaerobic bacterial fermentation in ruminant animals and, thus, are found in small amounts in dairy products. Trans fats are also found in low levels in meats such as beef and lamb.\n\nWhat are the effects of trans fatty acids?\n\nClinical studies have consistently demonstrated that trans fatty acids increase plasma total cholesterol and LDL cholesterol while decreasing HDL when they are substituted for unsaturated (unhydrogenated) fatty acids. This results in a significant increase in the total cholesterol/HDL ratio, thus putting a person at a greater risk for coronary heart disease (CHD). Although the data regarding the effects of trans fatty acids on triglyceride and very low density lipoprotein (VLDL) levels have not been as consistent, some studies have shown an increase in both when compared to diets high in unsaturated fatty acids. There is also evidence that trans fatty acids increase lipoprotein (a) (Lp[a]), another risk factor for CHD.\n\nIn order to put this information in perspective, it is important to compare the effects of trans fatty acids on cardiovascular risk factors to those of saturated fatty acids. Hydrogenated vegetable fats that contain trans fatty acids, such as shortening and margarine, are often used as alternatives to butter (a source of saturated fatty acids) in baked goods and fried foods. Relative to saturated fatty acids, trans fatty acids result in a lower blood cholesterol level. However, trans fatty acids may also decrease HDL. The long term impact of these findings is not yet fully understood. Suffice it to say, the butter versus margarine debate is not over yet. Of course, the best solution is to reduce or to eliminate the consumption of both types of fat.\n\nThe bottom line:\n\nTrans fatty acids have negative effects on blood lipid profiles. Compared to unsaturated fatty acids that have not undergone hydrogenation, trans fatty acids:\n\nIncrease total cholesterol\nIncrease LDL\nDecrease HDL\nPossibly increase Lp(a)\nThe American Heart Association recommends that trans fatty acids should be replaced by unmodified (not hydrogenated) monounsaturated and polyunsaturated oils whenever possible.
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Neither.  As a chemist who spent 30 years in the fat and oil industry I've seen this battle from all aspects.  Butter is undesirable because it contains many fatty acids that are foreign to the human body.  research has shown that butter contains over 200 fatty acids, including trans fatty acids that arise in the rumen of the cow from bacterial action.  Most margarines are made from partially hydrogenated soybean oil.  This source has come under severe scrutiny because of its trans acid content and also due to the fact it raises serum cholesterol levels.\n\nThe only safe margarines are the recently introduced ones that contain no partially hydrogenated oils.