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Which gas is used in the process of hydrogenation of vegetable oils?
Oxygen
Nitrogen
Hydrogen
Helium
Hydrogen
Hydrogenation of vegetable oils involves the addition of hydrogen gas across the carbon-carbon double bonds of unsaturated fatty acids in the presence of a catalyst like nickel. This chemical reduction process converts liquid vegetable oils into solid or semi-solid fats such as vanaspati ghee.
Hydrogenation of vegetable oils involves the addition of hydrogen gas across the carbon-carbon double bonds of unsaturated fatty acids in the presence of a catalyst like nickel. This chemical reduction process converts liquid vegetable oils into solid or semi-solid fats such as vanaspati ghee.
Think of it like adding extra building blocks (hydrogen atoms) to a flexible, loose chain (unsaturated double bond) to lock it rigid and stable (saturated single bond), changing its physical state from liquid to solid.
H2тАЛ helps Harden Hydrocarbons (Hydrogenation turns Liquid to Solid)
R1тАЛCH=CHR2тАЛ+H2тАЛNiтАЛR1тАЛCH2тАЛтИТCH2тАЛR2тАЛ тАФ Catalytic hydrogenation of unsaturated fatty acid
The process is a catalytic hydrogenation reaction where hydrogen (H2тАЛ) gas is bubbled through heated liquid oil in the presence of a finely divided metal catalyst (typically nickel at around 473┬аK). The hydrogen atoms break the unsaturated double bonds (C=C) and attach to the carbon atoms, converting them into saturated single bonds (CтИТC). As saturation increases, the melting point of the fat rises, turning the liquid oil into a solid or semi-solid fat.
Vegetable oils are unsaturated fats containing one or more carbon-carbon double bonds.
Hydrogen gas (H2тАЛ) is added in the presence of a nickel (Ni) catalyst.
The process converts liquid oils into solid or semi-solid fats like vanaspati.
It increases the shelf life and stability of oils against rancidity.
Increases shelf life and thermal stability of oils.
Converts affordable liquid oils into spreadable and solid cooking fats.
Partial hydrogenation can lead to the formation of harmful trans fats.
High intake of trans fats increases the risk of cardiovascular diseases.
Manufacture of vanaspati ghee from vegetable oils.
Production of margarine and commercial shortenings for baking.
Catalysts like nickel, palladium, or platinum are used to lower the activation energy of the reaction.
Option A (Oxygen) promotes rancidity and oxidation rather than fat saturation.
Option B (Nitrogen) is an inert gas used primarily to flush packaging and prevent oxidation.
Option C (Hydrogen) is the reactive gas specifically consumed in hydrogenation.
C is correct тАФ Hydrogen gas is added to unsaturated vegetable oils in the presence of a nickel catalyst to convert them into saturated fats.
In competitive exams like RRB JE, remember both the gas used (Hydrogen) and the necessary catalyst (Nickel) to secure easy marks.
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