The magnetic field as an additional selectivity parameter in fat hydrogenation

An investigation of the influence of a magnetic field on selectivity ratios (SR) in the nickel-catalyzed hydrogenation process of fats is presented. Sesame oil and soybean oil were hydrogenated in an AC field of 300 oersted. The SR SR=K 2/K 3 and linolenic SR=K 1/K 2 obtained were higher than those without a field because the magnetization of the nickel particles reduced the concentration of hydrogen on the catalyst surface.