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Can tomato seeds grow with vegetable oil?
No.
What are the climatic conditions required for oil seeds?
Different oil seed grow best in different climates. To decide on the best climate for your seeds, research the type of seeds you have.
Do all pathogens need oxygen to grow?
no, not all pathogens need oxygen to grow. pathogens that grow without oxygen can occur in cooked rice, untreated garlic and oil mixtures, and temperature-abused baked potatoes.
What are seeds of the cotton boll used for?
to make condensed oil and to grow more cotton for the next harvest.
Why can't seeds grow in oil?
Many of the essential oils are mildly toxic to other plants, insects and animals. They are part of the defense system of the plants.
Can plastic grow on trees?
No as you need oil to make it :)
What kind of crops grow in Uruguay?
grains mainly. pulses and oil seeds are available
What is sesame oil's country of origin?
Sesame oil is an edible vegetable oil produced from sesame seeds. The sesame seeds are primarily grown in developing countries. The seeds are then used to make the oil.
What sunflowers seeds have oil?
All sunflower seeds contain oil. Oil seed sunflowers will have the most amount of oil per seed.
Why do you need to use olive oil when you are making roasted pumpkin seeds?
It adds a little flavor, but mainly protects the seeds from sticking and burning when they are in contact with a hot pan.
Can gerbles eat black oil sunflower seeds?
Yes they can. Gerbils can eat most seeds and black oil seeds are one of the ones they can eat.
Is gingelly oil an oil from toasted or untoasted sesame seed?
sesame oil can be a cooking oil, as can olive oil, canola oil, soybean oil, corn oil, peanut oil, almond oil and a variety of other plant based oils. they vary in effectiveness and flavor, as well as the temperature they are able to reach before flaming. when a recipe calls for cooking oil, it most frequently refers to vegetable oil, which is usually a blend of corn, canola and soybean oil. It is basically the cook's choice, based on preferences of caloric content, fat content and flavor. Substitutions are usually acceptable unless the oil is a key component of the recipe due to flavor, viscosity or temperature while cooking.
