Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst

Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst

Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty a...

Full description

Bibliographic Details
Main Authors: Jovanović Dušan M., Marković Branislav, Stanković Miroslav, Rožić Ljiljana S., Novaković Tatjana B., Vuković Zorica M., Anić Mirjana R., Petrović Srđan P.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2002-01-01
Series:Hemijska Industrija
Subjects:
hydrogenation
catalyst
synthesis
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2002/0367-598X0204147J.pdf
Description
Summary:Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites.
ISSN:0367-598X

Similar Items