Talk:Hydrogenation
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[edit] Hydrogenes
Why is there no mention of Hydrogenes, the ancient greek scientist who first discovered the phenomenon? --Dante Alighieri 09:37 18 Jul 2003 (UTC)
- Because noone has written it yet? Why don't you :) Mat-C 12:52, 29 Apr 2004 (UTC)
[edit] Margaret Thatcher as a chemist
Rumour has it that Margaret Thatcher (the English Prime Minister) invented/developed hydrogenated fats in her previous career as a chemist, does anyone have any hard facts on this? Mat-C 12:52, 29 Apr 2004 (UTC)
- Well, the first patent on the process as we know it was by the German chemist Wilhelm Normann in 1902, so we know she did not start it. There have been improvements over the years though. I saw some patents mentioned as late as 1959. From the web I see that she worked as a research chemist for about 4 years, 47-51, and one thing she worked on was a process for mixing air into ice cream. It seems unlikely that she made any major contributions to hydrogenation. AJim 04:10, 30 Apr 2004 (UTC)
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- Yes, it was air into ice-cream. -- The Anome 07:17, 30 Apr 2004 (UTC)
[edit] chinese version link
the link to the chinese language version directs to http://zh.wikipedia.org/wiki/%E8%84%B1%E6%B0%A2, which is for 脱氢, DEhydrogenation.
shouldn't it be directed to hydrogenation, http://zh.wikipedia.org/wiki/%E6%B0%A2%E5%8C%96, ie, 氢化?—Preceding unsigned comment added by 24.63.106.230 (talk • contribs) June 25, 2006 (UTC)
[edit] partially hydrogenated
isn't this very bad for the human body?? why don't some one school me in this. i was told that this causes trans fats in food products, is this correct? i was also told that this hydrogenated oil covers the cells,(the fatty acids job), coats it and does not let the good things(vitamins, nutrients)come in the cell and pretty much tells the fatty acids to take a hike, so the fatty acids then go toward the skin like your face, hips, stomach, thighs and anywhere else people tend to gain weight at. the man made hydrogenated oils do not let the good things come in the cell, but yet allow the bad things to come in. thus we have diabetes, heart disease, obesity and all sorts of health issues, all because we want a longer shelf life on a food product, all because we can make more money, that is why people are going so health nutty and buying all organic food, cuz it has fatty acids, like omega 3, which are very good and natural which the body can use and break down. i heard the human body does can not even use or break down this hydrogenated oil. ??? can some one clear this up??? —The preceding unsigned comment was added by 163.181.251.10 (talk • contribs) .
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- Hydrogenation does produce trans fatty acids, as the article says in the "Health implications" section.
- Consensus is that trans fatty acids are indeed bad for you. See Trans fat#Health effects.
- I don't think your explanation of the process by which they do harm is correct (but then again, who knows?). Also, you seem to separate everything into neat categories of "good things" and "bad things", when the truth is that too much of anything is bad for you. Example: potassium is an essential mineral, but it's also the main component of lethal injections. —Keenan Pepper 23:13, 8 September 2006 (UTC)
[edit] Hydrogenation vs. Protonation
What is the difference between hydrogenation and protonation? Is it simply that hydrogenation is the addition of H2 while protonation is the additon of H+? This should be addressed in the article. --Ttownfeen 00:43, 28 February 2007 (UTC)
- The answer to your own question is correct and yes this bit of information must be included in the article , consider it done V8rik 22:15, 28 February 2007 (UTC)
[edit] Butter
I understand that the process for making butter from cream is very different than that for hydrogenating vegetable oils into margarine, but is there any chemical similarity in the result? Can one say that butter is "naturally hydrogenated" to some extent, or is it instead the case that butter's solidity at room temperature is different than margarine's?
(Trying to partially deflate an email that makes out margarine to be the devil. I say it's only a minor demon.) 69.248.200.36 17:26, 19 August 2007 (UTC)
- Hydrogenation is the chemical process of adding H atoms to stuff, converting unsaturated molecules into molecules that are more saturated. Making butter from cream is a physical process that congeals the fat globules (the whiteness of milk or cream) without changing the degree of saturation of these fats. Butterfat in these globules is 65% saturated. Margerine has a lower percentage of saturated fat than does butter.--Smokefoot 00:17, 21 August 2007 (UTC)
[edit] measuring gas used
Anyone know (or better also have a picture) of the apparatus used to measure the amount of H2 taken up in the reaction? I recall using an apparatus which appeared to be a burette with a pipe connected to a separating funnel full of a coloured liquid and sort of lining up the levels of a liquids in the funnel and the burette and measuring the volume removed (something to do with pressure equalization ... bit of a sketchy description I know! -- Quantockgoblin (talk) 16:55, 28 April 2008 (UTC)
