Tap water heats up faster than cooking oil, but cooking oil cools down quicker. We discovered this in doing an experiment that measures cooling rate at 30 second intervals. The experiment was done two days ago, we did two tests and we believe we are acurate. If you would like to try for yourself, heat up the same amount of cooking oil and tap water and time it while it cools. Don't believe everything you hear, but do it yourself!
It seems to be very difficult to freeze vegetable oil at all, so yes, milk freezes much faster than oil.
i think that oil burns faster than oil because oil has a greater thermal co-officiancy than water
Yes, oil cooks food faster than water because oil has a higher heat capacity and can reach higher temperatures than water. This allows for faster heat transfer and more efficient cooking.
Oil has a lower specific heat capacity than water, meaning it requires less energy to heat up. Additionally, oil is less dense than water, allowing it to circulate more easily and absorb heat more efficiently. These factors combined make oil heat up faster than water.
A guess: because it is water soluble.
Liquid drinks evaporates in many different ways. Soda will turn into syrup, juice gets thick and milk will coagulate.
The metal block will heat faster in oil because oil has a lower specific heat capacity than water. This means it requires less energy to raise the temperature of the oil compared to water.
Motor oil heats faster than water, as water has one of the highest specific heat capacities. (It takes more energy to increase the temperature of 1 kg of water by 1 °C than to increase the temperature of 1 kg of oil by 1°C)
An advantage of an oil free heater is that it is more efficient and it will heat up faster than others.
Powdered milk molecules dissolve faster in water than in oil because milk contains hydrophilic components that are attracted to water, allowing them to easily mix and dissolve in water. Oil, on the other hand, is hydrophobic and repels water, making it harder for the milk molecules to dissolve in oil.
Water with oil boils faster than plain water because the presence of oil reduces the surface tension of water, allowing bubbles to form more easily. These bubbles help the water heat more quickly and reach its boiling point faster.
This is because the specific heat capacity of the wood is more than the kerosene oil. So, the wood takes time to burn but burns for longer period than the kerosene oil.