Final answer:
The reaction products formed when an unsaturated fat is reacted with 35% H2O2 include the conversion of the unsaturated bonds to hydroperoxides.
Step-by-step explanation:
When an unsaturated fat is reacted with 35% H2O2 at 20 - 50 °C, the reaction products include the conversion of the unsaturated bonds to hydroperoxides. The reaction equation can be represented as follows: Unsaturated fat + H2O2 → Hydroperoxides.
This reaction is known as oxidative rancidity, where the unsaturated bonds in the fat react with the oxygen in H2O2 to form hydroperoxides. These hydroperoxides are responsible for the unpleasant smell associated with rancid fats.