In Class 10 Science (Carbon and its Compounds), we learn about a very famous industrial chemical process called Hydrogenation. This process is the exact scientific reason why liquid vegetable cooking oil can be magically turned into solid Vanaspati Ghee (Dalda) in factories.
While solid Vanaspati Ghee lasts longer and is cheaper for restaurants to use for deep-frying, doctors highly advise against it. Hydrogenation creates dangerous Trans-fats, which severely clog human arteries and lead to heart attacks. Natural liquid oils are much healthier!
Hydrogenation is a type of chemical 'Addition Reaction'. It is the process of adding Hydrogen gas (H₂) to an unsaturated hydrocarbon (which has double or triple carbon bonds) in the presence of a metal catalyst, thereby converting it into a saturated hydrocarbon (which only has single carbon bonds).
The most common and economically important use of this reaction is the hydrogenation of vegetable oils.
A catalyst is a chemical substance that speeds up a chemical reaction without actually being consumed or altered itself. Without the Nickel catalyst powder, the hydrogen gas would simply bubble out of the oil without reacting.
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