William asks…
What is the driving force for the transfer hydrogenation of olive oil when using cyclohexene?
admin answers:
In general, transfer hydrogenation reactions are performed with an excess of the hydroden source, in this case, cyclohexene. Therefore, reactions can be driven to completion by using a catalytic amount of metal catalyst (palladium, for example) and an excess amount of the hydrogen source (cyclohexene), since the latter is volitile and, therefore, easily removed from the reaction mixture once the reaction is complete…
Hope this helps!!!
Ken asks…
Heats of hydrogenation of allene and propyne?
The heat of hydrogentation of allene is 298 kJ/mol wheras that of propyne is 290 kj/mol. Which compound is more stable and why?
I thought that the greater the heat of hydrogenation, the less stable the compund was but then i found on a site that propyne is less stable than allene becase of the triple bond- can someone help please? thanks so much!
admin answers:
That site is wrong. While it is true that triple bonds are generally less stable than double bonds, allenes (two double bonds next to each other) are a notable exception. Listen to your teacher and your book, not to any random internet site.
Mandy asks…
What is the driving force for the transfer hydrogenation of olive oil when using hydrazine?
admin answers:
The formation of nitrogen gas.
Susan asks…
What triacylglycerol is formed from the hydrogenation of tripalmitolein?
admin answers:
If you are referring to complete hydrogenation of the molecule it would be tipalmitin.
Sharon asks…
What is the chemical reaction equation for the hydrogenation of propene and hydrogen gas?
admin answers:
CH3CH=CH2 + H2 –> CH3CH2CH3
Mary asks…
Can someone describe the process of hydrogenation?
Why does the food industry hydrogenate fats? What is the history of hydrogenation?
admin answers:
More or less, it’s the process of adding Hydrogens, which changes the conformation.
In the food industry, they do this to liquid oils and fats to change them to solid or semi-solid. I think it has to do with the texture and how foods mix together, though you’ll normally only see partially hydrogenated.
Helen asks…
What fraction of crude oil is used in the hydrogenation process?
admin answers:
This might help but there’s some reading involved.
Http://science.howstuffworks.com/oil-refining.htm
Thomas asks…
What happens to margarine molecules in vegetable oil during hydrogenation?
admin answers:
Some double bonds get H2 added accross it – increasing the saturation number.
Daniel asks…
How many different alkenes will yield 2,3-dimethylpentane on catalytic hydrogenation?
admin answers:
2,3-dimethyl 2-pentene
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