Vegetable Oils

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..

Grams can't be converted to milliliters. Grams measure mass, while milliliters measure volume.

Nonpolar substances that repel water molecules.

Cakes need some sort of "fat" in the mixture in order for them to become a cake; it creates the crumbly texture and moistness (otherwise they would have the consistency of a brick). Sunflower oil is a fat and serves this function in baking.

CP8 Palm Oil is Double Fraction Super Refined Palm Olein CP8 (cooking oil) for cold weather countries that do not solidify in cold temperature.

Vitamin E

Of Course! One very quick and easy way of making a lovely moist cake without eggs, oil, butter or margarine is to just blend it with a block of silken Tofu (soft or firm). And then cook it as per instructions. Saves on the calories too. Otherwise, just melt the same amount of butter or margarine to replace the oil, and add that.

If it is good to eat, I don't see anything wrong to use vegetable oil as a hair oil, unless if it would smell odd. But be careful to not to use it if it is Hydrogenated or any chemical is added in to it. If that specific oil does not taste sour and does not smell pungent, it can be considered suitable.

Among Vegetable oils, Coconut oil, Olive oil, Palm oil, Sunflower oil are suitable.

But notice that vegetable oils nowadays are mostly chemically extracted with petroleum solvents! If you want pure oils, you would have to buy pressed oils.

If you push it too far.

Yes, vegetable oil, olive oil, peanut oil, canola oil, lard and shortening can turn or go 'bad' and produce an off odor and taste to food.

If it goes cloudy then it will not effect the taste when cooked.

Palm oil is an edible vegetable oil derived from the fruit of oil palm trees that is widely used in the food industry as a cooking oil. Palm oil, which is high in saturated fats, vitamins, and antioxidants, is used in a variety of industries, including food, pharmaceuticals, and biofuels.

The palm oil market's growth is influenced by a variety of market emotions and supply-demand dynamics. Because palm oil accounts for the biggest volume of vegetable oil sold globally, and new laws and regulations are being implemented against the backdrop of increased awareness of irresponsible plantation practises, the palm oil market is anticipated to see high price volatility. Palm planters are projected to be the most impacted stakeholders, since declining export prospects and rising minimum wage policies will damage their profit margins.

Because palm oil is the most frequently used vegetable oil, irresponsible farming and processing practises have previously harmed environmental integrity. Palm oil stakeholders are working to build a transparent and sustainable supply chain in the palm oil sector in order to mitigate the damage done and ensure future production sustainability.

Source : Palm Oil Market : Fact.MR

Cooking oils are mixtures of fatty acids; a general scientific name or a single formula doesn't exist. Now are used more than 100 cooking oils, each with his specific composition.

It could be. See tips on certain foods at: http://lancaster.unl.edu/food/ftfeb03.htm#vegetable Regarding vegetable oil, that site says: * 1 to 6 months opened; 6 to 12 months unopened Times vary according to type of oil, method of processing, etc. Some companies recommend up to 1 year opened and 2 years unopened for certain of their oils. For oils with a shorter storage time, some companies recommend refrigerating the oil after opening. See "Kitchen Cupboard Management 101" at the end of this article for suggestions on how to contact the company for more information. NOTE: If the container has sat unopened for the total storage time, it no longer may be fresh the entire "opened" storage time. * Storage Tip #1: Store in a tightly closed container in a cool, dark place. * Storage Tip #2: Some of the oils that may have a shorter storage life include walnut, sesame, hazelnut and almond oils. * Storage Tip #3: Oil that has been stored too long will go rancid and develop an undesirable taste and odor. If you haven't used an oil for a while, smell it before using it in a recipe. * Storage Tip #4: You can prolong the life of oils by storing them in the refrigerator. Some, such as olive oil, may become cloudy in the refrigerator but usually clear after sitting at room temperature to warm up.

Usually it would be best not to because vegetable and peanut oil have different viscosities, and using peanut oil may change the taste of the cake, because vegetable oil tends to be very bland. It depends on the recipe, but switching oils may cause the cake to not bake properly.