What is the Difference Between Hydrogenation and Reduction?

Hydrogenation and reduction are related chemical processes, but they have distinct characteristics.

Hydrogenation is a type of reduction reaction in which molecular hydrogen (H2) combines with another chemical species. It is commonly used in the food industry to convert liquid vegetable oils into solid or semi-solid fats, as well as in the production of margarine and shortening. Hydrogenation requires a catalyst, such as platinum, palladium, or nickel, to accelerate the reaction.

Reduction is a broader term that refers to the decrease of the oxidation number of a chemical species, the loss of oxygen, or the gain of hydrogen. Reduction reactions do not necessarily require a catalyst, unless they involve hydrogenation.

In summary, the main differences between hydrogenation and reduction are:

• Hydrogenation is a specific type of reduction reaction that requires a catalyst.
• Reduction is a broader term that includes various reactions, such as the decrease of oxidation number, loss of oxygen, or gain of hydrogen.
• Hydrogenation typically involves the addition of hydrogen to unsaturated molecules, while reduction can occur with any chemical species having a higher oxidation number.

Comparative Table: Hydrogenation vs Reduction

Here is a table comparing the differences between hydrogenation and reduction:

In summary, hydrogenation is a specific type of reduction reaction that involves the addition of molecular hydrogen to a chemical species, typically alkenes, and requires a catalyst such as palladium or platinum. The overall effect of hydrogenation is the reductive removal of the double bond functional group. Reduction, on the other hand, is a broader term that refers to the decrease of oxidation number of a chemical species, which can be achieved through various means, such as loss of oxygen or addition of hydrogen. The reactants, products, and stereochemistry of reduction reactions depend on the specific reaction being performed.