Cooking Oils and Fats

It seems unlikely. See: http://www.wtrf.com/story.cfm?func=viewstory&storyid=11617

If your doing Greek Word Seach it is OLIVE

Yes, cooking oil is made out of oil.

Air filters have oil in them so that they can more easily catch and hold onto particulates in the air.

Not if you dump the oil on your garden

Viscosity. Bonds make molecules stick together. Heat makes molecules spin like tops, which breaks bonds. Without bonds, you have a gas; without spinning, you have a solid. Liquids are a balance between bonds and spinning. As temperature increases, molecules spin faster, which makes bonds weaker i.e. fewer in number. The relationship between temperature and thickness is called viscosity.

Oil has a low freezing point because its molecular bonds, called van der Waals, are so weak they cannot completely stop spinning. It has a high boiling point, around 800F, because its molecules, called triglycerides, are large and heavy. What looks like boiling at 500F is impurities, such as free fatty acids, evaporating.

the liquid that floats on canola oil is thing that is denser than it

false

Hydrogenated oils are made from liquid vegetable or seed oils and are created to mimic saturated fats. Saturated fats are those that are solid at room temperature. Hydrogenation, the process of polymerizing liquid fats[oils] by heating and injecting hydrogen gas into them, creates "trans-fats", or solid "plasticated" fats which we now know, (or are told), are worse for us than the saturated fats they were designed to replace. ANY fats that are solid at room temperature are either saturated fats or trans-fats.

nothing happens only it gets hot that you may not want to touch at all. but thing get in the oil, the oil can start to smell and no way you want to get near that or touch because it will smell horrible?

To use straight up vegetable oil no thinners. About 4,000 Euro form companies in Germany.

extra virgin olive oil...maybe vinegar?

Yes on contact, how i have no idea.

well some say you can put it in the pantry. i personally prefer dissecting a shark and using the oil from their liver to cook with. makes for a tasty dish.

Crisco was initially, and still is, used as an alternative to regular shortenings such as butter and lard. A recipe calling for Crisco in baking should respond perfectly well to the use of identical quantities of butter, which will also give an excellent flavour.

Well, it depends on your experiment. If you're adjusting the amount of cooking oil before an experiment, it's an independent variable. If you're calculating how much there is after the experiment, it would be a dependent variable.

I heard about that too. I'm trying it today for the first time actually, so I have no conclusive evidence. However, she seems much happier, and she hasn't scratched herself since I rubbed it all over her this morning. :D I'm optimistic about it.

go to the feed&seed or farmers co-op get a 50ml bottle of 1% ivermectin should cost about $30-$50 the oral dose is 1cc or 1ml (they are the same) for every 35lbs every day for 2-3 months will clear it right up assuming its demodex dont use on collies or other herding breeds ive had great success using this formula on several of the bull dogs i raise this is also the same stuf used in heartguard to prevent heartworms at a 1/10cc per 10lbs dosage once a month saves alot of money than buying name brand heartguard also contains pyrantel pamoate wich can also be purchased at the feed store for a dollar or two a pill no need to administer more than once every six months

Because water weighs more than air, so when boiled, the vegetable is filled with water

It will explode. Don't do it.

there are 5 types of food oil.

Do you mean in water? Oil is not soluble in water, but you can use emulsification to mix oil and other liquids (including water) in order to produce a smooth result, such as in mayonnaise. To emulsify you need to suspend a liquid in another liquid. There are protocols to be observed and as anyone who has made mayonnaise or hollandaise sauces will have noticed, they can separate if not handled correctly, thus the oil splits from the other ingredients. This problem is easily fixed by basic techniques, but does illustrate the fact that oil isn't soluble. The same can be seen in sauces - such as Italian tomato sauces or curries, which use a lot of oil. The proportion of oil per serve means, in combination with the other ingredients, that they are very healthy foods, but the oil must be regularly stirred back into the sauce since it absorbs all the flavours.

Most animal and vegetable oils are triglycerides -- a very large molecule made of a glycerin backbone (a 3-carbon chain molecule) with three long-chain fatty acids attached to it. Typical, the long-chain fatty acids will have 16 or 18 carbons hooked together in a chain. Throughout that entire trygliceride, there is not one ionic bond. Oils do not dissolve in water, they just layer out on top, and they don't have ions that dissociate in water to make them an electrolyte.

Yes, it pops great in canola oil.

70.875 cups

Some oils are a mixture of more than one type of oil. Others are one substance, like corn oil. Since all probably have a little foreign matter and probably weren't perfectly purified during manufacturing, technically they are a mixture.