Hydrogenation

    Page 1 of 4 - About 33 Essays
  • Hydrogenation Of Carbon Dioxide To Methanol

    Annotated Bibliography Li, Yuehui, Kathrin Junge, and Matthias Beller. “Improving the Efficiency Of The Hydrogenation of Carbonates and Carbon Dioxide to Methanol.” Chemcatchem 5.5 (2013): 1072-1074. Academic Search Complete. Web. 4 Feb. 2016. This study states that the recycling of carbon dioxide (CO2) cannot completely reduce the large concentrations of CO2 in the thermosphere, but it is indeed a functional process to produce modern chemicals. However, the process to hydrogenate CO2 with good selectivity and long term usage may require energy at high cost. Yuehui and Beller suggest that the intervention of more active and stable catalysts can lower the costs and increase the efficiency of the conversion of CO2 to methanol (CH3OH). Accordingly, they studied the…

    Words: 755 - Pages: 4
  • Phfs Commonness In Food Case Study

    Discussion Throughout this study, PHFs commonness in food items, product labelling using Nutrition Facts and the ingredient list and studies on health effects were all analyzed to see how prevalent PHFs are in a typical diet and how they affect health. Natural versus artificiel trans fats As previously mentioned, trans fats can come from two sources, naturally and artificially via the process of hydrogenation. Natural trans fat is formed in some grassland animals and small amounts can be found…

    Words: 1249 - Pages: 5
  • Photochemical Reduction Of Co2 Essay

    factor for the exploitation of photochemical CO2 reduction in the search for sustainable energy sources. Instead of seeking to eliminate the use of an external reducing agent altogether, the alternative strategy makes the reducing agent recyclable. This has possible advantages over the direct combination of CO2 reduction and water oxidation. Instead of seeking to eliminate the external reductant this approach holds on to it but seeks to make it recyclable by hydrogenation. The vital role of the…

    Words: 918 - Pages: 4
  • Natural Characteristics Of Fats

    The processes are hydrogenation, interesterification and fractionation. Hydrogenation is a process of addition of hydrogen to a fat to obtain different degrees of hardness. The process is done in the presence of a nickel as a catalyst. The temperature used between 100oC and 200oC and at 15 atmospheres of pressure. The purpose of the hydrogenation is to increase the stability of oil’s solid fat content by reducing the level of unsaturation in oils. Hydrogenation processing conditions can be…

    Words: 1748 - Pages: 7
  • Liquefaction And Gasification Synthesis

    with the presence of the catalyst were raised from 60% to 150% at 500 ºC. Additionally, during 5 min the yield was raised to over 100%, which indicates that water may forms 50% of the gaseous products. Moreover, the results illustrates that Ru/CeO2 catalyst assists to improve hydrogenation reactions and inhibit dimers information such as polycyclic aromatic hydrocarbons. Guan et al have explained that the reason for inhibition of dimers and PAHs is that phenol hydrogenation produces…

    Words: 1101 - Pages: 4
  • Atherosclerosis: The Double Bonds Of Our Body

    Monounsaturated fatty acids have one double bond between carbon atoms, and polyunsaturated fatty acids have two or more double bonds. Most Trans fatty acids are produced by hydrogenation (breaking the double bond and adding hydrogen) of unsaturated fatty acids. This process will straighten the fatty acids, and making the product solid. Margarine and shortenings are produced by hydrogenation of vegetable oils, they are solid and high in Trans fats. 3. Monounsaturated fat – olive oil, peanut oil…

    Words: 1043 - Pages: 4
  • Nutrition Essay: Super Size Me

    Most chips and junk foods also contain huge doses of sodium which isn’t good for your body especially for your heart. Another bad habit I have is I love Dr Pepper, although it is extremely unhealthy I have been drinking it for my whole life. I realize I should be drinking other healthy alternatives like milk or water. All in all, I don’t think I consume a large amount of fat in my diet depending on the meal. I eat a fair amount of prepared foods I usually eat hot pockets, pizza rolls, or frozen…

    Words: 1137 - Pages: 5
  • Butter Vs Margarine Research Paper

    parents have been divorced since before I could remember and mom and dad have two very separate households. For example, my mother is a Pepsi person and my father is coke. My mom uses Miracle Whip and my dad well he uses Mayo. You can see why they got a divorce right? I thought I would break down the difference between these two table top condiments so you can make an educated decision to use both! We all know that butter is made from milk solids and fat from an animal. This method is tried and…

    Words: 435 - Pages: 2
  • Possible Dangers Of Genetically Modified Organisms

    percent of the population is malnourished (World Food Programme, 2016). At an Australian university, genetically modified bananas have been developed with enhanced vitamins in order to aid Uganda and other African regions: “In the bananas, the expression of iron has been enhanced by the inclusion of an iron-storage gene from wild soybeans and vitamin E has been enhanced by the use of genes from rice and rock cress. For the augmented expression of provitamin A, genes from maize, rock cress and…

    Words: 1319 - Pages: 6
  • Dietary Fat Research Paper

    contribute to lower quality16. Stability of the products also depends on the polymorphic form of the fat crystals as in case of chocolate manufacture16. Palmitic acid is known to crystallize in the β’ form and is a major fatty acid in cottonseed oil. Hence, addition of cottonseed oil is desirable in applications requiring plasticity such as shortenings17. The suitability of the oil for the final application can be determined based on the fatty acid and triacylglycerol composition of the oil as…

    Words: 715 - Pages: 3
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