Question

How is hydrogenation/Addition reaction useful in vegetable ghee industry?? Because, Addition reaction contains conversation of unsaturated hydrocarbons to saturated hydrocarbons. And Saturated Hydrocarbons are unfit for consumption??????​

Answer 1

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Vegetable oils are $\bold{\underline{unsaturated}}$ hydrocarbons.


Therefore, when they remain exposed to $\bold{\underline{hot\:and\:humid}}$ weather for a long time they turn rancid.


That is, they start developing unpleasant $\bold{\underline{taste\:and\:smell.}}$


But, when the $\bold{\underline{addition\:reaction}}$ is done with vegetable oil, they become $\bold{\underline{efficient}}$ to remain exposed to hot and humid weather.


$\sf{\underline{In\:other\:words,}}$


When hydrogenation is done with vegetable oils and vanaspati ghee is formed.


Which has $\bold{\underline{saturated\:carbon\:chains}}$ which slows down its development of rancidity.


Saturated hydrocarbons are unfit for consumption and that's true..!


But,


Our body consumes these hydrocarbons as $\bold{\underline{fats.}}$


Fats provide $\bold{\underline{9\:calories}}$ per gram. Our body takes these and forms other lipids in the body.


And it stores the $\bold{\underline{remainder}}$ in the form of a triglyceride.


Fats can be:

=> $\sf{Saturated}$

=> $\sf{Unsaturated}$


$\sf{\underline{NOTE:}}$


⚫Addition reactions are shown by unsaturated hydrocarbons like $\bold{\underline{alkene.}}$


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Answer 2

Addition reaction is a type of reaction in which two or more molecules combine with each other to form a single substance. ... Substitution reaction does not add any atom to the hydrocarbon because it takes place only in saturated hydrocarbons(containing only single bonds).