verb to treat or combine with hydrogen, typically to convert unsaturated fats into saturated fats
In chemistry, hydrogenate refers to the process of adding hydrogen to a compound, typically in the presence of a catalyst, to produce a saturated form of the compound.
In food science, hydrogenation is a process used to solidify liquid oils by adding hydrogen atoms, often resulting in the creation of trans fats.
In pharmaceuticals, hydrogenation can be used in the synthesis of certain drugs and compounds by introducing hydrogen atoms to specific molecules.
In organic chemistry, hydrogenation is a common reaction used to reduce double or triple bonds in organic compounds by adding hydrogen atoms.
In the petrochemical industry, hydrogenation is used to convert unsaturated hydrocarbons into saturated hydrocarbons through the addition of hydrogen.
In the field of chemistry, hydrogenate is used to describe the process of adding hydrogen to a compound, typically in the presence of a catalyst, to convert unsaturated fats into saturated fats.
Food scientists use hydrogenate to refer to the process of adding hydrogen to oils to solidify them, a technique commonly used in the production of margarine.
Materials engineers may use hydrogenate when discussing the process of hydrogenating metals or alloys to improve their mechanical or chemical properties.