Vegetable Oils

A vegetable spread contains a higher water content, thus making it softer when at cooler temperatures. Margarine contains less water and is a better purchase, unless you like "watered down" margarine. Also when the spread type varieties melts, a good portion of that water will separate out. That's why when you put it back in the fridge you find water in with your margarine. Margarine will not separate lie that, at least not as much or as easily.

Canola is one of two cultivars of rapeseed or Brassica campestris (Brassica napus L. and B. campestris L.).Their seeds are used to produce edible oil that is fit for human consumption because it has lower levels of erucic acid than traditional rapeseed oils.Canola oil is low in saturated fat, is high in monounsaturated fat, and has a beneficial omega-3 fatty acid profile.Hence it is better than Sunflower Oil.

"palm oil" hasn't destroyed any of the rain forests. Humans have destroyed some of the forest to grow oil palms, but is is a small percent compared to logging and "slash and burn" agriculture.

27 degrees

Definitely too many, its best to just avoid anything with the word oil in it entirely.

Also you didn't define any amount.

A better question is what is ONE unit of corn oil?

Yes,

However, Olive oil (especially virgin olive oil) is spoiled by the high temperatures when frying and it is therefore better to use corn oil or groundnut oil for frying and adding a little olive oil at the end just before serving the dish/food - this way the olive oil flavor is fresh.

happily liquids weigh what their volume is so 30 ml weighs 30 grams. veg oil is pretty dense so it can be more but you are probably just using the oil to saute in so its not a big deal.

Canola

Actually, canola oil is typically extracted and refined using high heat, pressure, and petroleum solvents like hexane. Most canola oil undergoes a process of caustic refining, degumming, bleaching, and deoderization, all using high heat and questionable chemicals.

You're much better off using the far healthier, Cold-Pressed, Extra Virgin Olive Oil.

All of the high heat processing can create trans-fats in the canola oil. And we all know how bad trans fats are.

If you're looking for the healthiest fats, stick to Extra Virgin Olive Oil, Unrefined Coconut Oil and Grass-Fed Butter.

All of those oils are not only "not bad for you" but they've actually got properties that make them "good for you"

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Canola oil also contains tiny amounts of Erucic acid, a known carcinogen.

Lear oil is another name for canola oil - it stands for low erucic acid rapeseed oil.

Safflower oil is the healthiest of all oils, with the most oleic acid, (monounsaturated), and linoleic acid (poly unsaturated), for fatty acids.

In cooking butter can be used for vegetable oil, but it cannot be substituted in baking.

It tastes really nice. It tastes like salty fish and abit like salt plus tuna. It mostly taste like smoked tuna

Most of the vegetable oil is extracted by crushing the seeds of oil plants such as groundnut, mustard, sesame, sunflower and Castor etc.

canola oil is the best substitute for palm oil. it can be used for toiletries too.

Almost all citrus sodas

Seeds from a cotton plant.

No

Yes all vegetables contain animal fat. Some vegetables taste like chicken.

Density does not depend on the volume - so the answer is the same for 1 tablespoon or 1 gallon. Since there is a great deal of variability in vegetable oils, an exact answer is not possible. However, most would be in the 0.91 - 0.93 g/mL range. This is slightly less than water, which is why vegetable oil floats on top. If you need to determine the exact density - measure out a specific volume and determine the mass using a balance. The mass divided by the volume is the density.

According to the "Most Commonly Asked Questions about Olive Oil" there are three differences between olive oil and vegetable oil. Taste - this is obvious as olive oil has flavour where vegetable oils are bland. I personally prefer it in my salad dressing. Nutrition - olive oil has more monounsaturated fat. It also has no cholestrol. Production - vegetable oil is processed in industrial production using petroleum based solvents to extract it. The oil must then be refined to remove impurities which also removes any flavour, colour or nutrients. Olive oil is pressed straight from the fruit keeping taste, nutrients or vitamins. Info from : http://www.chefdepot.net/oliveoilfacts.htm

Lots of different vegetable yield oil that can be used in cooking or in other food preparation. We see canola (rapeseed) oil, corn oil, olive oil, palm oil, peanut oil, safflower oil and soybean oil, just to name a few of the common ones. A link is provided for more information.

It is a mixture. It is not an element or a compound, so it has to be a mixture. Plus, almost all oils are mixtures, as in if you set them out long enough, they wil separate. This process may take a while, though.

Peanut oil is found in alot of dog foods, i doubt it would cause much harm, if the dog consumes too much it could possibly cause vomitting, diarrhea and maybe in need of a vet considering how much it eats, a small amout however should not cause much harm. But be aware of what it can cause.

Some common health benefits of sunflower oil include improving your heart health, arthritis prevention, being a natural moisturizer, and it's ability to prevent forms of cancer. For a full list of the benefits of sunflower oil you can visit the website 3 Fat Chicks.

Keep it in a well sealed container in a cool place away from sunlight.

Specific Gravity by 20 Degrees Centigrade 0.917-0.924 7.6 lbs/ gal

actually you can, depending on the lamp used.. people have used olive oil for lamp oil in the ancient clay and terracotta lamps for thousands of years..i have personally used olive oil in my clay lamps i have made.. im not sure as to how it will work in the new lamps or how other oils would work, but in the old ones like the aforementioned clay and terracotta olive oil will work fine..