Hydrogenation
Hydrogenation
Hydrogenation (pronunciation: /ˌhaɪdrəˈdʒɛneɪʃən/) is a chemical reaction where hydrogen is added to a substance. This process is commonly used in the chemical industry and food industry to convert unsaturated fats into saturated fats.
Etymology
The term "hydrogenation" comes from the Greek word "hydro" meaning water, and "genes" meaning forming. It was first used in the late 19th century to describe the process of adding hydrogen to a substance.
Process
In the process of hydrogenation, a substrate is treated with hydrogen in the presence of a catalyst. The catalyst, often a metal such as nickel, palladium, or platinum, accelerates the reaction. The hydrogen atoms bond with the substrate, typically an unsaturated hydrocarbon, to form a more saturated compound.
Uses
Hydrogenation is widely used in the food industry to convert liquid vegetable oils into solid or semi-solid fats, such as margarine and shortening. It is also used in the chemical industry to produce a wide range of products, including plastics, pharmaceuticals, and dyes.
Related Terms
- Catalyst: A substance that increases the rate of a chemical reaction without itself undergoing any permanent chemical change.
- Substrate: The substance on which an enzyme acts.
- Hydrocarbon: Any of a class of organic compounds consisting entirely of hydrogen and carbon.
See Also
External links
- Medical encyclopedia article on Hydrogenation
- Wikipedia's article - Hydrogenation
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