Question

Partial hydrogenation of vegetable oils in the presence of Ni catalyst at 200°C gives:

• A. Butter
• B. Vanaspati ghee
• C. Cheese
• D. Margarine

Hint:

Partial hydrogenation converts liquid vegetable oils into semi-solid fats like margarine. Nickel is a common catalyst used in hydrogenation reactions. Fully hydrogenated oils are used to make products like vanaspati ghee.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Hydrogenation adds hydrogen across the double bonds of unsaturated vegetable oil using a nickel catalyst, converting a liquid oil into a more solid fat. The degree of hydrogenation, partial or complete, decides which product results.

Step 2: Key Fact:
When only some of the double bonds in the oil are hydrogenated, the product stays semi solid and spreadable, and this is how margarine is manufactured. Complete hydrogenation instead produces a fully saturated, hard fat.

Step 3: Detailed Explanation:
Butter and cheese are both dairy products with no hydrogenation step in their production at all.
Vanaspati ghee comes from nearly full hydrogenation, not partial hydrogenation.
Only margarine matches a process that stops at partial conversion of the double bonds.

Step 4: Final Answer:
Partial hydrogenation of vegetable oil with a nickel catalyst produces margarine.