It is located in your textbook Pg 450-451. A total of less than one page:

FOOD CHEM

1) Manufacture of margerine

• Some foods are unsaturated (i.e. their organic molecules contain c=c bonds)
• Vegetable oils are polyunsaturated (healthier)
• Margarine is made by reacting a vegetable oil with hydrogen (Nickel Catalyst) - Hydrogenisation
• This makes the margarine have a larger Mr and thus higher melting temp (solid at RTP)
• Not all c=c bonds are hydrogenated, thus it's called 'partially hydrogenated'
• The more c=c bonds hydrogenated = harder margarine

2) Ripening of Fruit:
Fruit ripens in the presence of Ethene
Thus, fruit industry transports fruits still green (e.g. tomatoes, bananas) and ship them around the world and then expose them to Ethene such that they will have ripened when they arrive

Labels: Chemistry