Hydrogenation Flashcards

1
Q

How is measured the catalyst activity?

A

Measure of the time required to hydrogenate soybean oil from iodine value of 120 to an iodine value of 80 at 350˚F, 20 psig and 0.05 catalyst

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2
Q

True or false : hydrogenation under low amount of hydrogen leads to more trans formation

A

true

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3
Q

T or F :If you want to decrease the trans content when doing hydrogenation, you can increase the pressure and agitation

A

True

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4
Q

What are the two factors you can do to decrease trans formation in hydrogenation

A

increase pressure and agitation

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5
Q

Why is there trans fat made during hydrogenation?

A

When there is not enough hydrogen for the complete hydrogenation. Also, there is trans fat made because of reaction rate of oleic to steraric is smaller than from linoleic to oleic.

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6
Q

Why does low agitation and low hydrogen pressure leads to more trans fatty acid in hydrogenation

A

because lower amounts of hydrogen can leads to reformation of the double bond in the FA

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7
Q

The melting point of elaidic acid is _____ higher than oleic acid

A

30˚C

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8
Q

What is the catalyst of the hydrogenation?

A

nickel catalyst in the divided state

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9
Q

What are the variables that affct the hydrogenation

A
  1. Temp
  2. Pressure
  3. Agitation
  4. Catalyst
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10
Q

What are the two things that can result of hydrogenation

A

positional isomerism

geometric isomerism

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11
Q

What is the main reason of fats becoming plastic during hydrogenation ?

A

the change in cis to trans.

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12
Q

T or F : trans FA are unatural

A

true, but they can be found in natural sources because of the microorganisms present (example in milk, from microorganisms in the rumen).

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13
Q

T or F : Stearic acid is produced 12x faster from linoleic acid than from oleic acid

A

true

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14
Q

What is the reason why some nutrition label contains canola oil and other cheap oils?

A

because these oils are cheap and are used to has a base for modification. The oil base doesn’t matter because the process will create consistant physical properties.

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15
Q

T or F : one mole of iodine will react with one mole of double bonds

A

true, because one iode for each carbon of the double bond,

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16
Q

What is wandering?

A

positional isomerism that occurs during the hydrogenation

17
Q

Why is there an accumulation of oleic acid during the hydrogenation?

A

because of the selectivity ratio. Stearic acid is produced 12 faster from linoleic than from oleic acid.

18
Q

When we say that the selectivity ratio is 12 (C18:2/C18:1) what does this implies?

A

This implies that the conversion of oleic to stearic takes 12 times more time than the conversion of linoleic to oleic.

19
Q

T or F : if we could find a way to have complete hydrogenation, the trans wouldn’t be a problem

A

true.

20
Q

What are the critical steps in controlling the degree of isomerization and seletivity or reactions?

A

adsorption and transfer/diffusion

21
Q

What is transfer and diffusion?

A

Transfer : the transfer of the reactants from the bulk of the oil to the catalyst surface
diffusion : the diffusion of the reactants from the surface of the catalyst through the pores.

22
Q

T or F : when a double bond is located at the carbon 9, the positional isomerism during hydrogenation can bring the double bond at carbon 7

A

true

23
Q

T or F : When there is positional isomerism, the tendency is that the new double bond has more chances to be a trans double bond

A

true

24
Q

What are the two types of hydrogenation

A

partial and complete

25
Q

T or F : the majority of the double bonds formed will be in the trans form during partial hydrogenation

A

false (42% will be in the trans from)

26
Q

Complete : If you want high levels of monounsaturated, you’ll need a _____ catalyst but if you want high levels of hydrogenation, you’ll want _____ catalyst

A

very selective

non-selective

27
Q

T or F : geometric configuration and chemical and physical characteristics of catalyst will determine selectivity.

A

true

28
Q

T or F : the hydrogenation of FA on the TG is not a function of their location

A

true