Vegetable Oils

I'm a huge fan of replacing oil with applesauce. If the recipe calls for 1/2 c. of oil, I use 1/2 c. applesauce as a healthy alternative. You will not taste apple regardless of the cake's flavor. If you don't keep applesauce in your home you can also use sour cream, or plain yogurt in the same way.

Best of luck!

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Hmm!! leaving out the shortening will affect the texture of the cake, I will not say the above answer is wrong but try it on a small cake first.

No - oil and water don't mix. On top of that, it would ruin your paper.

yes, it has a slight different taste that cooked in olive oil but wont affect your chicken

The freezing point for Peanut Oil is 3 °C (37.4 °F).

Ideally, cooking oil should be around 350 degrees perhaps up to 375 to fry. Any lower than that, and it may take too long to fry the food, and the food will absorb too much oil. Any higher than that, and your food may cook too quickly or you could start a fire.

Chemical elements have symbols. Corn oil is composed of complex molecules. It has no chemical symbol. Additionally, it has no one chemical formula. A link is provided to the Wikipedia article on triglyceride, which is what most (99%) of corn oil is. The molecular formulae are posted there.

A cubic foot of corn oil weighs about 28.136 kg or a bit under 62.4 pounds.

yes because it clogs the pores in which water is brought into the plant

Cholesterol as such is found only in animal products. But saturated fats, which (some feel) can produce high blood cholesterol levels in humans, can be found in many things, notably "tropical" oils such as palm and coconut.

Nontropical oils, such as corn, soy, and safflower, are high in polyunsaturated fats, which reduce blood cholesterol. Why are tropical oils different? Because they come from more forgiving climates. Vegetable oils are a major component of plant cell membranes. But they've got to stay liquid to work, and saturated fats congeal when cold. To avoid this, plants in northern climates have to produce unsaturated fats, which don't congeal. That takes extra energy. Tropical plants, though, can get by with the saturated stuff, which is easier to make.

One caution: discouraging the use of tropical oils may be potentially controversial. The following amazing letter to the editor appeared recently in a health journal:

"Have you thought about what happens to the Third World countries who rely heavily on tropical oil exports as a means of livelihood? The Philippines, for example, is beginning to suffer because of the sudden reduction in the U.S. market for their oil products. And where will these tropical oils go now that the United States is not consuming them? To other lesser developed countries, where the lifespan is actually going down now. Is there a difference in the value of a middle class American life and the life of a poor Indonesian agricultural worker?"

In other words (as I understand it), Americans have an obligation to eat tropical oils to support third-world economies and keep the stuff out of the hands of poor people. I've heard of liberal guilt, but this is ridiculous.

Peanut oil is mainly derived from peanuts. Peanuts are not actually a part of the nut family but many people are allergic to them. Therefore, if you are allergic to peanuts, you should not use the oil.

1 spoon!

vegetable oil would be unsaturated and butter saturatedd, idk about shortening

Well, Canola oil is vegetable oil, but it will work just fine for the cake.

olives sunflowers corn soja sesame even cotton! This does not help at all cos it doesnt contain the relevant information for the assignment im doing

Yes, it is very much soluble in Hexane, diethyl ether, Petroleum spirit etc

The ideal storage temperature indicated for peanut oil is 12 degrees Celsius or roughly 54 degrees Fahrenheit. As the average refrigerator is kept at 38 degrees Fahrenheit storing it at room temperature hidden from light and moisture.

cooking oil is a lipid macromolecule. The other types are carbohydrates, proteins and nucleic acids.

it blows your mind, don't do it, it'll burst into flames

I hate olive oil so I looked alternatives and found canola oil but it burns too fast and has a bitter tastes so I use corn oil.

since I don't have a oven or outside grill I have to pan grill and fried things, after I fry something I usually pat it dry but I'm not sure if its still too much oil. though I only use oil to cook my eggs and any meat in the dinner, I also eat once a week fried potato and plantains which cooks in quite a bit of oil.

I still loose weight but I'm wondering if I'm losing muscle and not fat because of my oil use.

I think I eat about 5 teaspoons a day.

No. CLA can only be gotten by processing it from safflower oil. Pure form of safflower oil does not have any CLA.

Yes it will spoil, takes a while, the color will change first, from pure white to kind of an opaque, glassy color. If you don't use it often , store it in the fridge.