Generally, the more double carbon-carbon bonds there are in a substance, the lower it's melting point. So, unstaurated fats (oils) tend to have melting points below room temperature.
The melting point of an oil can be raised above room temperature by removing some or all of it's carbon-carbon bonds. This harderns the oil into a solid fat, for example margarine, which can be spread on bread or used for making cakes and pastries.
This hardening process is called hydrogenation.
1. The unstaurated fat (oil) is heated with hydrogen at about 60oC, in the presence of a nickel catalyst.
2. A reaction takes place that removes the double carbon-carbon bonds to produce a saturated fat (hydrogenated oil). Removing more double bonds makes the saturated fat harder.
Unsaturated fat + hyrdrogen ----> Saturated Fat
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