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Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
Oleum (Latin oleum, meaning oil), or fuming sulfuric acid, is a term referring to solutions of various compositions of sulfur trioxide in sulfuric acid, or sometimes more specifically to disulfuric acid (also known as pyrosulfuric acid). [1] Oleums can be described by the formula ySO 3 ·H 2 O where y is the
An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) and lipophilic (mixes with other oils). Oils are usually flammable and surface active .
Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde.It is a colorless liquid with a foul and acrid aroma. The smell of burnt fat (as when cooking oil is heated to its smoke point) is caused by glycerol in the burning fat breaking down into acrolein.
Kerosene is widely used to power jet engines of aircraft , as well as some rocket engines in a highly refined form called RP-1. It is also commonly used as a cooking and lighting fuel, and for fire toys such as poi. In parts of Asia, kerosene is sometimes used as fuel for small outboard motors or even motorcycles. [2]
Depending on the temperature of the fat, it can change between a solid state and a liquid state. Chemically, both fats and oils are composed of triglycerides . [ 2 ] [ 3 ] Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats from livestock animals like pigs ...
Its chemical formula, H 2 O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. [21] In liquid form, H 2 O is also called "water" at standard temperature and pressure.
It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9, and a main product of Δ9-desaturase. [2] It has the formula CH 3 −(CH 2) 7 −CH=CH−(CH 2) 7 ...