Question

Partial hydrogenation of vegetable oils in the presence of Ni catalyst at 200°C gives:

• A. Butter
• B. Vanaspati ghee
• C. Cheese
• D. Margarine

Hint:

Partial hydrogenation converts liquid vegetable oils into semi-solid fats like margarine. Nickel is a common catalyst used in hydrogenation reactions. Fully hydrogenated oils are used to make products like vanaspati ghee.

Answer 1

The Correct Option is D

Partial hydrogenation of vegetable oils involves adding hydrogen to unsaturated fats in the presence of a nickel catalyst at high temperatures. This process converts some of the double bonds in the unsaturated fats into single bonds, making the fats more solid and stable. Butter is a dairy product made from cream or milk and is not produced by hydrogenation. Vanaspati ghee is typically made by fully hydrogenating vegetable oils, not partial hydrogenation. Cheese is a dairy product unrelated to hydrogenation. Margarine, on the other hand, is produced by partial hydrogenation of vegetable oils, making it the correct answer. 

Conclusion: The correct answer is (D) Margarine.

Answer 2

The question asks what product results from partially hydrogenating vegetable oil over a nickel catalyst at around 200 degrees Celsius. Checking how each listed product is actually made shows which one matches this specific process.

1. Butter: Butter is churned from cream or milk fat, an entirely dairy based process that involves no catalytic hydrogenation of vegetable oil at all.
2. Vanaspati ghee: This product is made by nearly complete hydrogenation of vegetable oil, converting almost all the double bonds to single bonds so the fat becomes fully saturated and solid. That is a full hydrogenation process, not a partial one.
3. Cheese: Cheese is produced by coagulating milk proteins with rennet or acid and then aging the curd. It has no relation to catalytic hydrogenation of oils.
4. Margarine: Margarine is manufactured by partially hydrogenating vegetable oil in the presence of a nickel catalyst at moderate temperature. Only some of the double bonds are converted, leaving the fat semi solid and spreadable while still retaining some unsaturation, which is exactly the partial hydrogenation described in the question.

Vanaspati ghee comes from full hydrogenation and the dairy products involve no hydrogenation at all, leaving margarine as the only product made by partial hydrogenation of vegetable oil.

Therefore, the correct answer is Margarine.