Study Curve

Yes, hydrogenation would cause a fat to become solid. Very loosely, you can think of fats as straight lines. These lines can stack on top of each other very nicely. The closer they can stack, the denser and more solid-like the fat becomes (like many single lines becoming a black square). In some fats, called unsaturated fats, some of the lines are bent. This disrupts the nice, neat, stacked structure. The fats can't pack in closely, creating a more fluid structure. Hydrogenation gets rid of those bends in the fats, making them straight lines - which allows them to pack closely together to form a solid.

Let me know if you want a more technical answer based on single and double bonds.

A) Phosphorylation is the process of adding a phosphate to a compound.
C) A glycosidic linkage is the name of a bond connecting a carbohydrate (a sugar) to an alcohol group (which could belong to another carbohydrate).
D) Protein purification is the process of purifying and identifying one protein from a mixture of many proteins.

I believe that this would be B. hydrogenation. Hydrogenation is a process whereby the molecular structure of a fat is altered so that the fat becomes "hardened" in order to keep the fat from becoming rancid.