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Discussion

Hydrogenation of an oil is carried out to

  • A.raise its melting point and stability
  • B.lower its melting point instead of raising it
  • C.remove the free fatty acids
  • D.reduce its colour markedly

Answer: A

Adding hydrogen across the double bonds converts a liquid oil into a plastic fat suitable for margarine and shortening. The stability improves because the double bonds that oxidise are removed. Selectivity of the catalyst controls the texture obtained.

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