Smoke point: reaching this temperature the oil support a thermal dissociation (and degradation) process: formation of glycerol and fatty acids, acrolein, etc. A great smoke point is a quality for an edible oil. Flash point: temperature of combustion; the flash point is of course greater than the smoke point.
The flash point is the temperature at which a liquid gives off an ignitable vapor. It is NOT the smoke point, nor the ignition point. Unrefined peanut oil has a smoke point (temperature at which it begins to break down, give off smoke) of 320 degrees Fahrenheit, while refined peanut oil has a smoke point of 448 degrees Fahrenheit. The ignition point of both oils is 700 degrees Fahrenheit, and the flash point 600 degrees Fahrenheit.
You
crude oil
You may have blow a seal. This would cause oil to enter the combustion cylinder and cause blue smoke. Or the over fill could have cause oil to get in there and it will not smoke until it reaches the flash point (the point in wich it berns).
The flash point can be used to determine the transportation and storage temperature requirements for lubricants.
Ethanol: Flash point is 13 °CPropanol: Flash point is 22 °CHexanol: Flash point is 59 °CVegetable oil: Flash point is 327 °C
55c
This is because the oil has flash over point at 140 deg.Cl and the winding insulation cannot exceed the flash point of the oil.
That depends on the type of canola oil and the type of peanut oil. If the canola is refined and the peanut is unrefined, the smoke point will go down. If they're both refined, the smoke point will go up, but not by very much.
because vehicle has oil
Vegetable oil reaches a smoke point before it reaches its boiling point. Its smoke point is around 495F and its boiling point edges up towards 572F.
Oil, it has a lower flash point and is less volatile.