Question

Margarine has the advantage over butter that it can be produced cheaply from vegetable oils. One major process in the production of margarine from vegetable oils involves:
A.hydrogenation of unsaturated esters
B.dehydrogenation of saturated esters
C.polymerization of unsaturated esters
D.polymerization of saturated ester

Answer 1

Hint:
The physical properties of margarine are identical to butter. It is free from oil and animal body fats. -Margarines are made of a variety of animal fats and it was once predominantly manufactured from beef fat and called oleo-margarine.
-Margarine is an emulsion of edible oils and fats in water.

Complete step by step answer:
 Vegetable oils often contain high proportions of polyunsaturated and mono-unsaturated fats (oils), and as a result are liquids at temperature. that creates them messy to spread on your bread or toast, and inconvenient for a few baking purposes.
The oil can be hardened (raise the melting point of) by hydrogenating it within the presence of a nickel catalyst. Conditions (like the precise temperature, or the length of your time the hydrogen is capable of the oil) are carefully controlled so some, but not necessarily all, of the carbon-carbon double bonds are hydrogenated.
This tends to produce a partially hydrogenated fat
One needs to hydrogenate enough of the bonds to allow the ultimate texture. However, there are possible health benefits in eating mono-unsaturated or polyunsaturated fats or oils instead of saturated ones – so that you do not get rid of all the carbon-carbon double bonds.
Hydrogenation, or the addition of hydrogen molecules, changes the structure of the natural acid to many 'unnatural' acid forms, additionally as from the cis, or U-shaped, configuration to the trans, or Z-shaped, configuration. The resulting hydrogenated fat becomes solid or semisolid. Margarine, and other foods containing trans-fatty acids and partially hydrogenated oils are particularly harmful to the function of cell membranes. These 'unnatural' kinds of fatty acids interfere with the body's ability to use essential fatty acids. Margarine is manufactured from vegetable oils through 'hydrogenation.' This means that a hydrogen molecule is added to the natural unsaturated acid molecules of oil to make it more saturated.
So the correct answer is option A.

Note:Unlike butter, margarine is going to be packaged usually into an expansion of consistencies, including liquid.If the fat or oil is found to be saturated, it means that the acid that it was derived from has no carbon-carbon double bonds in its chain. If the acid has just one carbon-carbon double bond somewhere in the chain, it is known to be mono-unsaturated. If it has more than one carbon-carbon double bond, it is known to be polyunsaturated.
-The conversion of esters into alcohols may proceed either with hydrogenation or by hydrogenolysis.