hydrogenation

简明释义

英[haɪdrədʒəˈneɪʃən]美[haɪˌdrɑːdʒəˈneɪʃən]

n. 加氢；[化学] 氢化作用

英英释义

单词用法

同义词

反义词

例句

1.There can be two mechanisms of the reaction, including hydrogenation and combination.

加氢反应和合成反应是两种不同的机制。

2.Several concepts that are relevant in the discussion of fat: cholesterol, hydrogenation, and saturation.

还有几个与脂肪有关的概念，胆固醇，氢化，和饱和度。

3.The catalytic activity for hydrogenation was related to outer layer valence electron density of Pd.

该催化剂的催化加氢活性与零价钯的外层价电子密度有关。

4.Sorbic alcohol is made from starch or cane sugar through hydrolysis and hydrogenation.

山梨醇是以淀粉或蔗糖为原料经水解、氢化制得。

5.It does not require hydrogenation, which stabilizes oil but creates trans fats.

它不需要加氢，加氢以后虽然可使油更稳定，但却可以产生反式脂肪。

6.Hydrogen is also useful in the food industry for a process know as hydrogenation.

氢在食品工业中对于所谓的氢化过程也很有用。

7.Improvement of catalyst for hydrogenation of methyl esters to produce fatty alcohols.

甲酯加氢制脂肪醇催化剂的改进。

8.The deactivation of hydrogenation catalyst of 3 - hydroxy propionic aldehyde was studied.

对3-羟基丙醛加氢催化剂的失活原因进行了研究。

9.Researchers are exploring new methods of hydrogenation that are more environmentally friendly.

研究人员正在探索更环保的新方法进行氢化。

10.The hydrogenation of vegetable oils can lead to the formation of trans fats, which are harmful to health.

植物油的氢化可能导致反式脂肪的形成，这对健康有害。

11.The process of hydrogenation is commonly used in the food industry to convert liquid oils into solid fats.

在食品工业中，氢化过程通常用于将液态油转化为固态脂肪。

12.During hydrogenation, hydrogen gas is added to unsaturated fats to improve their stability.

在氢化过程中，氢气被添加到不饱和脂肪中以提高其稳定性。

13.Catalysts play a crucial role in the hydrogenation process, speeding up the reaction.

催化剂在氢化过程中起着至关重要的作用，加速反应。

作文

Hydrogenation is a chemical process that involves the addition of hydrogen to an unsaturated compound, typically an alkene or alkyne, resulting in the formation of a saturated compound. This process is widely used in the food industry, particularly in the production of margarine and shortening from vegetable oils. The significance of hydrogenation (氢化) lies not only in its industrial applications but also in its implications for health and nutrition. In the food industry, hydrogenation (氢化) is used to convert liquid vegetable oils into solid fats. This transformation allows manufacturers to create products with desirable textures and longer shelf lives. However, the process can lead to the formation of trans fats, which have been linked to various health issues, including heart disease. As consumers become more health-conscious, there has been a growing demand for products that are free from trans fats, prompting many companies to reconsider their use of hydrogenation (氢化) in food production.The basic mechanism of hydrogenation (氢化) involves the breaking of double or triple bonds in unsaturated hydrocarbons. This reaction typically requires a catalyst, such as nickel, palladium, or platinum, to facilitate the addition of hydrogen atoms. The result is a compound that is more stable and less reactive than its unsaturated counterpart. For example, when vegetable oil undergoes hydrogenation (氢化), it transforms from a liquid state to a semi-solid or solid state, making it suitable for baking and frying.Beyond the culinary world, hydrogenation (氢化) plays a crucial role in various industrial processes. It is employed in the production of fuels, such as converting coal or biomass into liquid fuels through a series of chemical reactions that include hydrogenation (氢化). This application has garnered attention as countries seek alternative energy sources to reduce dependence on fossil fuels and lower greenhouse gas emissions. Moreover, the pharmaceutical industry utilizes hydrogenation (氢化) in the synthesis of various compounds. Many drugs require specific structural features that can be achieved through hydrogenation (氢化) reactions. By selectively adding hydrogen to certain parts of a molecule, chemists can modify its properties, enhancing its efficacy and safety. Despite its advantages, the process of hydrogenation (氢化) is not without controversy. The health risks associated with trans fats have led to regulatory changes in several countries, where the use of partially hydrogenated oils has been banned or restricted. This shift has prompted food manufacturers to explore alternative methods for achieving similar results without compromising consumer health. In conclusion, hydrogenation (氢化) is a vital chemical process with far-reaching implications across various industries, from food production to pharmaceuticals and energy. Understanding the benefits and drawbacks of hydrogenation (氢化) is essential for both consumers and producers alike. As we move towards a more health-conscious society, the future of hydrogenation (氢化) will likely involve innovations that prioritize safety while maintaining the functional properties that make this process so valuable.

氢化是一种化学过程，涉及将氢添加到不饱和化合物中，通常是烯烃或炔烃，从而形成饱和化合物。这个过程在食品工业中广泛应用，特别是在从植物油生产人造黄油和起酥油方面。氢化（hydrogenation）的重要性不仅体现在其工业应用上，还涉及到健康和营养的影响。在食品工业中，氢化（hydrogenation）用于将液态植物油转化为固态脂肪。这一转变使制造商能够创造出具有理想质地和更长保质期的产品。然而，这个过程可能导致反式脂肪的形成，反式脂肪与多种健康问题有关，包括心脏病。随着消费者对健康的关注不断增加，对无反式脂肪产品的需求也在增长，促使许多公司重新考虑在食品生产中使用氢化（hydrogenation）。氢化（hydrogenation）的基本机制涉及打破不饱和烃中的双键或三键。这个反应通常需要催化剂，例如镍、钯或铂，以促进氢原子的添加。结果是一个比其不饱和对应物更稳定、更不活泼的化合物。例如，当植物油经历氢化（hydrogenation）时，它从液态转变为半固态或固态，使其适合烘焙和油炸。除了烹饪领域，氢化（hydrogenation）在各种工业过程中也发挥着至关重要的作用。它被用于燃料的生产，例如通过一系列包括氢化（hydrogenation）的化学反应将煤或生物质转化为液体燃料。这一应用引起了人们的关注，因为各国寻求替代能源，以减少对化石燃料的依赖并降低温室气体排放。此外，制药行业利用氢化（hydrogenation）合成各种化合物。许多药物需要特定的结构特征，而这些特征可以通过氢化（hydrogenation）反应来实现。通过选择性地向分子的某些部分添加氢，化学家可以修改其性质，提高其有效性和安全性。尽管有其优点，但氢化（hydrogenation）过程并非没有争议。与反式脂肪相关的健康风险导致多个国家的监管变化，其中部分氢化油的使用已被禁止或限制。这一转变促使食品制造商探索替代方法，以在不损害消费者健康的情况下实现类似的效果。总之，氢化（hydrogenation）是一个重要的化学过程，其影响遍及食品生产、制药和能源等多个行业。理解氢化（hydrogenation）的利弊对消费者和生产者都至关重要。随着我们向更加关注健康的社会迈进，氢化（hydrogenation）的未来可能会涉及优先考虑安全性的创新，同时保持这一过程所赋予的功能特性。