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hydrogenation |
Also found in: Medical, Encyclopedia, Wikipedia | 0.04 sec. |
hydrogenationAddition of hydrogen to an unsaturated organic molecule (one that contains double bonds or triple bonds). It is widely used in the manufacture of margarine and low-fat spreads by the addition of hydrogen to vegetable oils. Vegetable oils contain double carbon-to-carbon bonds and are therefore examples of unsaturated compounds. When hydrogen is added to these double bonds, the oils become saturated and more solid in consistency. |
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