hydrogenation Explanation: Liquid vegetable oils are converted into solid fats, such as margarine, by a process known as hydrogenation. Commercial production of margarine requires the hydrogenation of liquid oil at relatively high temperature and pressure and in the presence of a catalyst. During the process, a solid catalyst (usually nickel) is added to preheated liquid vegetable oil before the hydrogen gas is dispersed. Polyunsaturated vegetable oil therefore becomes saturated or partially saturated in the process. The quality of the final product depends on the degree of hydrogenation or saturation.
Yes, it would be a physical change.
The answer to your question actually depends on three things: the amount of water you have, the initial temperature, and the temperature of things around you. water freezes when it reaches 32 degrees Fahrenheit (0 degrees Celsius), but the time it takes to get there can be different. let’s start with the first. if you take two cups and fill one with a little water and the other half full, put them both in the freezer, the one with less water will freeze first (you can try this at home , but I recommend you use plastic cups and not glass). Now let’s move on to the second part. let’s say you have two glasses and you fill one with very cold water from the fridge and the other with very hot water from the sink. if you put them both in the freezer, the one that started colder will freeze first. for the third part, let’s imagine that you have two glasses with the same amount of water and that the water is at the same temperature. imagine putting one out on a really cold day in Georgia and having a friend in Alaska putting one out the same day. since it would be much colder in Alaska, the glass of water would freeze before yours. So if you take some very cold water in a glass and put it outside on a cold day in Alaska, it will freeze much faster than a tall glass of hot water outside by a cold day in Georgia.
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