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Hydrogenation

Definition:

Hydrogenation is a chemical process in which hydrogen is added to another substance, typically a liquid or a gas, resulting in the formation of a new compound. This process is commonly used in various industries, such as food, petroleum, and pharmaceutical.

Senses:

Sense 1 - Chemistry:

In chemistry, hydrogenation refers to the reaction between hydrogen and a compound, usually an unsaturated organic compound, resulting in the addition of hydrogen atoms and the formation of a saturated compound.

Example:

• The hydrogenation of vegetable oils is a common process in the food industry to convert them into solid fats for margarine production.

Sense 2 - Food Science:

In food science, hydrogenation is a process used to convert liquid vegetable oils into semi-solid fats, thereby increasing their stability and shelf life. This process involves the addition of hydrogen atoms to unsaturated fats, which results in the formation of saturated fats.

Example:

• Partially hydrogenated oils are commonly used in the production of many processed food items, such as baked goods and snacks.

Sense 3 - Industry:

In different industries, hydrogenation is employed to modify the properties of various substances. For instance, in the petroleum industry, it involves the reaction of hydrogen with unsaturated hydrocarbons to produce saturated hydrocarbons, which can have improved fuel qualities.

Example:

• The hydrogenation of coal is a process used to convert it into synthetic fuels for power generation.

Related Products:

To explore books related to hydrogenation and its different applications, you can search on Amazon:

• Hydrogenation - Chemistry
• Hydrogenation - Food Science
• Hydrogenation - Industrial Applications