Vegetable Oils

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.

carbon hydrogen and oxygen

There are two main species of palm oil, Elaeis guineensis, native to West Africa and Elaeis oleiferanative to Central and South America

this is achieved by a hydrogenation reaction. The idea being that the oil molecules are unsaturated double bonds, when their exposed to hydrogen gas at high pressure , this causes hydrogen to be added to the molecules and change the double bonds to single bonds, which is responsible for the phase change from liquid to solid.

375 DEG FOR 4 TO 5 MINUTES. UNTIL GOLDEN BROWN.

i would use peanut oil first, as a sub for walnut, 2nd olive, 3rd corn. 4th vege, 5th canola.

You can either filter it, and convert a Diesel truck to run on it. (just google it there are plenty of sites that will give you a "how to" on doing it)

OR you can make biodiesel if you have a TON of oil and dont want to bother converting your Diesel vehicle to run on it.

OH and there's secret option 3, you could just throw it out or burn it.

yes its better and also use zardari anus during sex

nothing, but I'd keep him outside for awhile. He is likely to have diarrhea.

Refined Bleached & Deodorized Palm Olein (RBDPL) is a derivative of RBD Palm Oil (RBDPO). RBDPO is semi solid in room temperature about 30 degree C but RBDPL is liquid in room temperature depending on their Iodine Value (IV). To produce RBDPL from CPO, first refine into RBDPO then go through fractionation plant to produce about 70% RBPL + 30% RBD Palm Stearin (RBDPS).

Your car breaks down

Vegetable oils as such contain glycerins which need to be separated from the oil to use it as fuel, (bio-diesel).

Before you even start the oil, you should put a gallon of water in the fryer. Place the turkey in. See where the water line is then add more water as needed. Once you have the ideal amount, pour into a bowl. This will do two things for you.

Prevent serious burns and maybe a fire.

Measure with water first then once you have finished with your fryer for Thanksgiving, use a perm marker and write the exact amount of oil needed for the next time

Also, 3 gallons may be too much to start.

Hope this helps

FLOAT