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Introductory Chemistry: A Foundati...

9th Edition
Steven S. Zumdahl + 1 other
ISBN: 9781337399425

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BuyFindarrow_forward

Introductory Chemistry: A Foundati...

9th Edition
Steven S. Zumdahl + 1 other
ISBN: 9781337399425
Textbook Problem
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. How is hydrogenation used in the production of solid shortenings for cooking? Give an example of a hydrogenation reaction.

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

Explanation

Physical properties of oils are fats are determined by their bonds. Presence of double bonds in fatty acid chains changes the physical properties such as melting point and crystalline structure of these triglycerides. Oils with more unsaturation in their fatty acid chains...

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