Question

it is not possible to convert an oil
into saturated fat by hydrogenation if
the oil contains fatty acid C17H35COOH give reason for this​

Answer 1

Unsaturated fatty acids may be converted to saturated fatty acids by the relatively simple hydrogenation reaction. Recall that the addition of hydrogen to an alkene (unsaturated) results in an alkane (saturated). A simple hydrogenation reaction is:

H2C=CH2+H2→CH3CH3(1)

alkene plus hydrogen yields an alkane

Vegetable oils are commonly referred to as "polyunsaturated". This simply means that there are several double bonds present. Vegetable oils may be converted from liquids to solids by the hydrogenation reaction. Margarines and shortenings are "hardened" in this way to make them solid or semi-solids.

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Answer 2

Answer:

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Explanation:

Hydrogenation is an optional process that is used to adjust the consistency of the oil according to the physical properties (i.e., degree of hardening required by final products such as margarine and shortening).

Hydrogenation of vegetable oil has been practiced for over a century. The process was originally introduced to convert some of the unsaturated fatty acids in vegetable oils, as well as marine or animal fats to make them more stable to oxidation.

In this process, the unsaturated double bonds (see Chapter 2) in the fatty acids of the oil molecules react with hydrogen atoms in the presence of a catalyst. Nickel catalyst is used in commercial hydrogenation of edible oils. Other catalysts, such as platinum, palladium, copper, etc., have also been applied in hydrogenation applications. These are not used in commercial hydrogenation of edible oils.

Hydrogenation has been used for a long time to improve oxidative stability of vegetable oils for improved shelf life and to modify the solids content and melting characteristics of the oil to formulate shortening and margarine products with the desired physical properties. Other methods, such as chill fractionation and interesterification processes, were developed later for making shortening and margarine. These processes also allowed the oil technologists to modify the melting characteristics in the final shortening or margarine product made from certain types of vegetable oils, such as palm oil, palm kernel oil, etc., to meet the required physical properties.