The catalytic hydrogenation of polyunsaturated vegetable oils yields solid, edible fats (like Vanaspati ghee). Which catalyst is typically employed, and what is the underlying chemical transformation

Question

The catalytic hydrogenation of polyunsaturated vegetable oils yields solid, edible fats (like Vanaspati ghee). Which catalyst is typically employed, and what is the underlying chemical transformation preventing the oils from turning rancid?

Prashant Kotian · Accepted Answer

Correct answer: C. Hydrogenation uses finely divided Nickel at 473 K to add hydrogen across the double bonds of liquid vegetable oils. This saturation process solidifies the oil and prevents it from turning rancid, as atmospheric oxygen primarily attacks those reactive double bonds.

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