| hydrogenation |
Is the process of adding hydrogen molecules directly to an unsaturated fatty acid from sources such as vegetable oils to convert it to a semi-solid form such as margarine or shortening. Hydrogenation contributes important textural properties to food. The degree of hydrogenation influences the firmness and spreadability of margarines, flakiness of pie crust and the creaminess of puddings. ...
출처: webexhibits.org/butter/glossary-ho.html
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| hydrogen |
An undesirable impurity if present in steel and can cause fine hairline cracks especially in alloy steels.
출처: www.niagaralasalle.com/products/reference/glossary...
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| hydrogen bond |
A bond formed by a hydrogen atom to an electronegative atom, and is denoted X---HB.
출처: www.ch.ic.ac.uk/vchemlib/mol/glossary/
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| hydrogen ion |
The ion which is left when the hydrogen atom loses its electron, forming a proton. In water the hydrogen ion binds to the water molecules, producing H 3 O + . Compound which exhibit hydrogen bonding include water and amines.
출처: www.ch.ic.ac.uk/vchemlib/mol/glossary/
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| hydrogen bond |
A hydrogen bond is a polar interaction between two electronegative atoms, a donor, and an acceptor. In proteins hydrogen bonds involving the main chain oxygen and amide are critical in forming the secondary structures. The polar side chains also form hydrogen bonds. Energetically it is important to satisfy all hydrogen bond donors and acceptors. In proteins more than 90% of side chain atoms are 'satisfied' by forming hydrogen bonds to protein atoms or solvent
출처: xray.bmc.uu.se/~kenth/bioinfo/glossary.html
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