Question

What type of carbon-carbon bonds are present in vanaspati ghee?
(A) Single bonds
(B) Double bonds
(C) Triple bonds
(D) None of these

Answer 1

The carbon-carbon bonds can differ in the different derivatives of the fatty acids. The difference is based on the product in which it is present and the nature of the product. The bond formation is responsible for actively helping in the reaction mechanism and the conformation of the molecules.

Complete answer:
The type of carbon-carbon bonds which can be present in the vanaspati ghee is the saturated hydrocarbon. The saturated hydrocarbon means that all the bonds formed between the carbon-carbon residues are formed with alkane linkages. All the fatty acid chains are formed with the carbon-carbon single bonds. This is because the vanaspati ghee is produced by hydrogenation of all the fatty acid chains which can be either saturated or unsaturated. Therefore, the fatty acids in which the unsaturation is present can be subjected to hydrogenation reaction. The hydrogenation reaction converts the double bonds present in the fatty acid chains into single bonds. The process of hydrogenation which is involved in the process of generation of alkane residues of vanaspati ghee requires Nickel $\left( {Ni} \right)$ as a catalyst with ${200^\circ}C$ temperature for the process along with the medium pressure in the reaction.
$Veg.oil + {H_2}\xrightarrow[{{{200}^o}C}]{{Ni}}Vanaspati$
The vanaspati ghee is produced from vegetable oil with the use of hydrogenation. Hydrogenation is the process in which the unsaturation in the chain is broken and addition of hydrogen takes place with the carbon residues associated with the unsaturation inside the fatty acid chains. This is why. single bonds are present between the carbon-carbon residues present in the organic molecules present in the vanaspati ghee.

Hence the correct answer is (A).

Note: The vanaspati ghee is produced from vegetable oil as the presence of unsaturated fatty acids. The unsaturated fatty acids can be easily converted through chemical conversion so that there is a chance of production of saturated fatty acid.