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The difference between these two comes down to the placement of a hydrogen atom; cis fats, found in natural foods like fish or walnuts, have a kink in their structure caused by two side-by-side hydrogen atoms, whereas trans fats, found in processed foods like margarine or anything fried, have a straight-chain structure caused by two opposing hydrogen atoms.

His work also led to new methods to convert “straight-chain” hydrocarbons into molecules with branched structures, which resulted in higher octane ratings and cleaner-burning fuel.

Secondly, nitric acid oxidation opens up these ring structures, completely converting them into straight-chain adipic acid.

Evidence of their prodigious activity was measured in a depression of nitrates in the water, Hazen says, and a continuous loss of straight-chain oil hydrocarbons known as alkanes—first the shorter ones and then the longer hydrocarbons.