Chemistry: General

The Columbia Encyclopedia, 6th ed. A Dictionary of Food and Nutrition Further reading

hydrogenation

The Columbia Encyclopedia, 6th ed. | 2011 | Copyright

hydrogenation , chemical reaction of a substance with molecular hydrogen, usually in the presence of a catalyst. A common hydrogenation is the hardening of animal fats or vegetable oils to make them solid at room temperature and improve their stability. Hydrogen is added (in the presence of a nickel catalyst) to carbon-carbon double bonds in the unsaturated fatty acid portion of the fat or oil molecule: Another hydrogenation is the synthesis of methanol from carbon monoxide. Hydrogenation reactions are important in petroleum refining; production of gasoline by cracking involves destructive hydrogenation (hydrogenolysis), in which large molecules are broken down to smaller ones and reacted with hydrogen. Most hydrogenation reactions are reversible and proceed to favorable equilibria at high pressure and moderate temperature.

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hydrogenation

A Dictionary of Food and Nutrition | 2005 | | Copyright

hydrogenation Conversion of liquid oils to semi‐hard fats by the addition of hydrogen to the unsaturated double bonds; used for margarines and shortenings intended for bakery products. Invented by English chemist William Norman, 1901. See fatty acids, unsaturated.

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DAVID A. BENDER. "hydrogenation." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "hydrogenation." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O39-hydrogenation.html

DAVID A. BENDER. "hydrogenation." A Dictionary of Food and Nutrition. 2005. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-hydrogenation.html

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