| hydrogenation | <chemistry> The adding of hydrogen to another molecule. <biochemistry> The adding of hydrogen to unsaturated hydrocarbons or fatty acids (hydrocarbons or fatty acids which contain carbon-carbon double bonds). Oils and fats used in making prepared foods are often hydrogenated to improve their shelf life. (09 Oct 1997) |
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Synonyms : Hydrogenations
| hydrogenation |
a chemical process that adds hydrogen atoms to an unsaturated oil; "food producers use hydrogenation to keep fat from becoming rancid"
출처: wordnet.princeton.edu/perl/webwn
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| hydrogenation |
An addition reaction in which hydrogen, HH, is added. The reverse reaction is called dehydrogenation.
출처: www.geocities.com/Athens/Thebes/5118/obc/402gloss....
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| hydrogenation |
A process in which vegetable oils have been artificially hardened, making them more like a saturated fat
출처: www.ehealthmd.com/library/lowercholesterol/LC_glos...
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| hydrogenation |
A process used by food manufacturers to harden unsaturated liquid vegetable oils into saturated fats, in order to increase the shelf-life of a product or make it thicker in consistency.
출처: www.clevelandclinic.org/heartcenter/pub/glossary/h...
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| hydrogenation |
A method of reduction whereby hydrogen is added to a substrate directly from gaseous hydrogen.
출처: www.everyscience.com/Chemistry/Glossary/H.php
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| hydrogenation | a chemical process that adds hydrogen atoms to an unsaturated oil |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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