December 01, 2015

Chapter 17 - Lecture 6 – Hydrolysis & Hydrogenation

ACKNOWLEDGEMENT:

Figure
Source of Figure
Figure 22
http://www.mikalac.com/
Figure 10
http://www.cavemandoctor.com
Figure 11
http://www.chemguide.co.uk






Hydrolysis:

Hydrolysis is defined as the reaction of water with any other compound to break it down to simple units.
Example:
  •  Hydrolysis of Protein:
    • Consider Figure 22:
    • Figure 22:

    • A small chained protein is made to react with water to break it down to simple molecules of amino acids. 
    • Note: the reverse of this reaction is Condensation Polymerization.
    • This is a naturally occurring process in all living beings.
  • Hydrolysis of Starch:
    • Consider the following equation:
    • Water is used to break the starch molecule to glucose at a temperature of 120°C. 
    • Reverse of this reaction is Condensation Polymerization.
    • This is a naturally occurring process in all living beings.
POLY-Unsaturated food products:

Poly-unsaturated food products are those in which the constitute hydrocarbon chain has two or more carbon-carbon double bonds; causing unsaturation.

Figure 10:


Note 2 things from this figure:
  1. The double bonds indicate unsaturation.
  2. The long chain shows many monomers, combined to form this polymer.
Hydrogenation of Unsaturated Vegetable Oil:

Hydrogen is passed through unsaturated vegetable oil at 200°C, in the presence of Nickel as a catalyst, to form Margarine. In this process, the unsaturated double bonds in the vegetable oils break to undergo an addition reaction with the excess hydrogen available. The resulting product margarine is saturated vegetable oil and is solid in nature.

H2(g)+ Unsaturated vegetable oil(l) = Margarine(s)

Figure 11:


                                                                             ©Tanzeela Zafar Siddiqui