1) Chemical action 2) Chemical change 3) Chemical process 4) Industrial process
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Hydrogenation – to treat with hydrogen – is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum. The process is commonly employed to reduce or saturate organic compounds. Hydrogenation typically constitutes the addition of pairs of hydr...
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http://en.wikipedia.org/wiki/Hydrogenation
• (n.) The act of combining with hydrogen, or the state of being so combined.
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chemical reaction between molecular hydrogen and an element or compound, ordinarily in the presence of a catalyst. The reaction may be one in which ... [13 related articles]
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http://www.britannica.com/eb/a-z/h/89
A chemical process of converting a vegetable oil from a liquid into a solid using hydrogen.
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http://www.ccnphawaii.com/glossary-h.htm
the infusing of unsaturated or impure hydrocarbons with hydrogen gas at controlled temperatures and pressures for the purpose of obtaining saturated hydrocarbons and/or removing various impurities such as sulfur and nitrogen.
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http://www.chemicalglossary.net/definition/838-Hydrogenation
Reacting coal with hydrogen at high pressures, usually in presence of a catalyst.
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http://www.chemicalglossary.net/definition/899-Hydrogenation
The reaction in which hydrogen adds across a double or triple bond.
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http://www.chemistry-dictionary.com/definition/hydrogenation.php
A reaction in which hydrogen is added to a compound. Hydrogenation converts unsaturated organic compounds into saturated ones. Catalysts (commonly Raney nickel, palladium, and platinum) are used. Hydrogenation is used notably to turn vegetable oils into margarine and in petroleum refining.
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The reaction in which hydrogen adds across a double or triple bond.
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http://www.encyclo.co.uk/local/20728
<chemistry> The adding of hydrogen to another molecule. ... <biochemistry> The adding of hydrogen to unsaturated hydrocarbons or fatty acids (hydrocarbons or fatty acids which contain carbon-carbon double bonds). Oils and fats used in making prepared foods are often hydrogenated to improve their shelf life. ... (09 Oct 1997) ...
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http://www.encyclo.co.uk/local/20973
In refining, the chemical addition of hydrogen to a hydrocarbon in the presence of a catalyst; a severe form of hydrogen treating. Hydrogenation may be either destructive or non-destructive. In the former case, hydrocarbon chains are ruptured (cracked) and hydrogen is added where the breaks have occurred. In the latter, hydrogen is added to a molec...
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(high-dro-jen-AY-shun) A chemical way to turn liquid fat (oil) into solid fat. This process creates a new fat called trans fatty acids. Trans fatty acids are found in margarine, shortening, and some commercial baked foods like cookies, crackers, muffins, and cereals. Eating a large amount of trans fatty acids may raise heart disease risk.
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Hy`dro·gen·a'tion noun (Chemistry) The act of combining with hydrogen, or the state of being so combined.
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http://www.encyclo.co.uk/webster/H/76
the infusing of unsaturated or impure hydrocarbons with hydrogen gas at controlled temperatures and pressures for the purpose of obtaining saturated hydrocarbons and/or removing various impurities such as sulfur and nitrogen.
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Type: Term Pronunciation: hī′drō-jen-ā′shŭn, hī-droj′ĕ-nā-shŭn Definitions: 1. Addition of hydrogen to a compound, especially to an unsaturated fat or fatty acid; thus, soft fats or oils are solidified or 'hardened.'
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In chemistry, hydrogenation is a chemical reaction in which hydrogen is added to a compound.
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http://www.probertencyclopaedia.com/browse/GH.HTM
[
n] - a chemical process that adds hydrogen atoms to an unsaturated oil
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Chemical process whereby hydrogen is introduced into a compound.
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In chemistry, hydrogenation is a chemical reaction in which hydrogen is added to a compound. See also: Hydrogen.
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https://www.encyclo.co.uk/local/20687
Addition 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 hydr...
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https://www.encyclo.co.uk/local/21221
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