What is the atomic structure of vegetable oil?
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http://en.wikipedia.org/wiki/Triglycerides
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Abundant in margarine, shortening, packaged baked goods and French fries to name a few, trans fat is a widely used ingredient for food manufacturers because it is cheap and contributes to increased shelf life. It is listed as "partially hydrogenated vegetable oil" and "vegetable shortening" on product ingredient lists.
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Crude oil, straight from the crushing operation, is not considered edible in the case of most oilseeds. The same is true for the remaining meal. For instance, animals fed raw soy meal will waste away, even though soy meal is high in protein. Researchers at Central Soya discovered that a trypsin inhibitor in soybeans could be deactivated by toasting the meal, and both licensed their invention, and sold soy meal augmented with vitamins and minerals as MasterMix, a product for farmers to mix with their own grain to produce a high quality feed.\n\nThe processing of soy oil is typical of that used with most vegetable oils. Crude soy oil is first mixed with caustic soda. Saponification turns free fatty acids into soap. The soap is removed with a centrifuge. Neutralized dry soap stock (NDSS) is typically used in animal feed, more to get rid of it than because it is particularly nourishing. The remaining oil is deodorized by heating under a near-perfect vacuum and sparged with water. The condensate is further processed to become vitamin E food supplement, while the oil can be sold to manufacturers and consumers at this point.\n\nSome of the oil is further processed. By carefully filtering the oil at near-freezing temperatures, "winter oil" is produced. This oil is sold to manufacturers of salad dressings, so that the dressings do not turn cloudy when refrigerated.\n\nThe oil may be partially hydrogenated to produce various ingredient oils. Lightly hydrogenated oils have very similar physical characteristics to regular soy oil, but are more resistant to becoming rancid.\n\nMargarine oils need to be mostly solid at 90 degrees F so that the margarine does not melt in warm rooms, yet it needs to be completely liquid at 98 degrees F, so that it doesn't leave a "lardy" taste in the mouth.\n\nAnother major use of soy oil is for fry oils. These oils require substantial hydrogenation to keep the polyunsaturates of soy oil from becoming rancid.\n\nHardening vegetable oil is done by raising a blend of vegetable oil and a catalyst in near-vacuum to very high temperatures, and introducing hydrogen. This causes the carbon atoms of the oil to break double-bonds with other carbons, each carbon forming a new single-bond with a hydrogen atom. Adding these hydrogen atoms to the oil makes it more solid, raises the smoke point, and makes the oil more stable.\n\nHydrogenated vegetable oils differ in two major ways from other oils which are equally saturated. During hydrogenation, it is easier for hydrogen to come into contact with the fatty acids on the end of the triglyceride, and less easy for them to come into contact with the center fatty acid. This makes the resulting fat more brittle than a tropical oil; soy margarines are less "spreadable". The other difference is that trans fatty acids are formed in the hydrogenation reactor. Trans acids are increasingly thought to be unhealthful.
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Elements:\n\nMain constituents are H, C, O, N, with considerable amounts of Ca, Na, P, S, Cl, less Mg, K, Fe, I, and traces of about any common element.\n\nThe most common simple molecule is water.\n\nMost important "inorganic" compounds are CaCO3 (in the bones), NaCl (dissolved in the water) and Ca2(PO4)OH in the teeth.\n\nThe main classes of chemicals are carbohydrates and proteins, which form the main structural elements of our cells as well as most of the functional framework. (DNA for instance has a modified carbohydrate linked by phosphate as its structural basis). Fats (triglycerides of fatty acids) are abundant, but don't participate structurally in most features of human anatomy except as fillers (lower skin, lips, breasts...)
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Element = Sodiuim.  It still retains its properties even at the atomic level.\n\nCompound = NaCl (Table Salt).  It consists of two chemically bonded elements.\n\nMixture = sand and sugar.  No chemical bonding occurs.
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um, no. It's not mercury. Liquids can mean any liquid, not just a periodic element. Lauric Acid has an atomic mass of 280g/mole, which is OVER any element by itself and it's melting point is at *negative*16 degrees Celsius. Long fatty chains like vegetable oils are in multiples of that.
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The cholestrol is increased by the saturated fats that is pumped into the otherwise normal food, when you deep fry it in a vegetable oil. And this is bad for health.
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Here is a copy of an article on Coconut Oil - as per being from Kerala - india - no idea.\n_______________________________________________\nCooking with Coconut Oil!\n\nAnytime you cook a food you run the risk of creating heat-induced damage.  What if you could cook you food in an oil that not only resisted heat damage, but helped you loose weight, prevent heart disease, and lower cholesterol?  Would you choose this oil?\n\nIf you said yes, then you'll want to get some coconut oil today.  Of all the available oils, coconut oil th the oil of chice for cooking becaus it is nearly a completely saturated fat, which means it is much less susceptible to damage when it is heated.\n\nAlthough mainstream media portrays olive oil as the healthiest oil, this title does not extend to cooking.  Olive oil is primarily a monosaturated fat.  This means that it has one double bond in its fatty acid structure.  Although a monounsaturated fat is inherently more stable than a polyunsaturated fat, the over abundance of oleic acid in olive oil creates an imbalance on the cellular level, which has been associated to an increased risk of breast cancer and heart disease.  Olive oil is a healthy fat to include in your diet in a non-heated from, however.\n\nPolyunsaturated oils, which include vegetable oils like corn, soy, safflower, and conola, are the worst oils to cook with because of the trans-fatty acids introduces during the hydrogenation process, which results in increased dangers of chroinic diseases such as breast cancer and heart disease.\n\nCoconut oil contains the most satureated fat of all edible oils.  Don't be sacared away by the negative view of "saturated fat" portrayed by the meida.  Many studies have shown that a low-fat diet is not the answer for preventing heart disease, and some scientist are calling for new dietary guidelines that reflect this discovery.  \n\nSo anytime you need an oil to cook with, coconut oil can automatically be used in place of butter, margarine, olive oil or any other type of oil in all types of recipes.  However, coconut oil can vary widely in terms of the types of cocunuts used, the manufacturing processes used to make the oil, and more, and all of these factors play a major role in the effectiveness of the oil.\n\nMost commercial conconut oils are refined, bleached and deodorized (RBD) and contain chemicals used in processing.  As a general rule it is advised to find a virgin cocnut oil that is organic and not highly processed or refined.  Tropical Traditions in the United States fits this profile, as do many of those from rural regions of the Philippines.\n\nI urge you to try virgin coconut oil for all of your cooking oil needs and experience the health benefits and great taste for yourself.
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Mineral oils. Some even have aloe vera extract and vitamin E
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The density, the atomic structure, and the state of matter it is in.
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FATTY ACIDS\n\n\nCarboxylic acids occur in many molecular forms. At first It must be recalled that if the majority of the fatty acids found in lipids are monocarboxylic acids, some of them are dicarboxylic and constitute important metabolic or oxidation products of the previous ones. \n   \nSeveral hundreds of forms have been identified but the number occurring frequently in the common lipids is much fewer (from 10 in plants to about 20 in animal tissues). Several fatty acids, free or esterified (methyl butyrate, ethyl octanoate, dodecanoic acid...), belong to aroma compounds which are found in environmental or food systems (see the website: Flavornet). Fatty acid methyl and ethyl esters are known to be present in the plasma of patient with liver dysfunction following ethanol ingestion (Aleryani SL et al., Clin Chim Acta 2005, 359, 141).\n\n\nFatty acid classification\n\n\nTriglycerides from various vegetable oils give through transesterification a mix of fatty acid esters which is now used increasingly as a substitute of diesel fuel and is named Biodiesel.\n\nThe world production of fatty acids from the hydrolysis of natural fats and oils totaled about 4 million metric tons per year. Fatty acids are ultimately consumed in a wide variety of end-use industries (rubber, plastics, detergents...). As it is a good indication of the overall economic performance of a region, the consumption of fatty acids has tended to approximate the growth in the GNP of the region of their consumption.\n\n\n\n\n\nTo describe precisely the structure of a fatty acid molecule, one must give the length of the carbon chain (number of carbon), the number of double bonds and also the exact position of these double bonds, this will define the biological reactivity of the fatty acid molecule and even of the lipid containing the fatty acids studied.\n\nMost fatty acids are straight-chain compounds with the most frequently an even number of carbon atoms. Chain-lengths range is from 2 to 80 but commonly from 12 up to 24. With a chain length from 2 to 6 (or 4) they are called short-chain, from 8 (or 6) to 10 they are called medium-chain and 12 up to 24 they are called long-chain fatty acids. Their physical and biological properties are related to this partition in 3 classes.\nAn extensive review on the biochemical mechanisms of fatty acid elongation may be consulted for further information (Leonard AE et al., Prog Lipid Res 2004, 43, 36).  \n\nFatty acids are simple in structure and even with their derivatives can be subdivided into well-defined families:\n\nAmong straight-chain fatty acids, the simplest are referred to as saturated fatty acids. They have no unsaturated linkages and cannot be altered by hydrogenation or halogenation. When double bonds are present, fatty acids are said unsaturated, monounsaturated (MUFA) if only one double bond is present and polyenoic (or polyunsaturated fatty acids =  PUFA) if they have two or more double bonds generally separated by a single methylene group (methylene-interrupted unsaturation). In recent physiological works, the last class is used only for fatty acids with three up to six double bonds as those found in fish oil or in brain tissue. Some uncommon polyunsaturated fatty acids have two adjacent double bonds separated by more than one methylene group, they are named polymethylene-interrupted fatty acids.\n\nIn some animals, but mainly in plants and bacteria, fatty acids may be more complex since they can have an odd number of carbon atoms, branched chains or contain a variety of other functional groups, including acetylenic bonds, epoxy-, hydroxy- or keto groups and even ring structures (cyclopropane, cyclopropene, cyclopentene, furan, and cyclohexyl) or a coenzyme A moiety (acyl CoA).\n\nExcept fatty acyl-CoA, we have based our classification of fatty acids first on the type of carbon chain : either straight (or normal), or branched, or containing a carbon ring. In each category, subdivisions are created according
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All molecules have intermolecular forces holding them together.  That is how we have things that are large enough for us to see.  Salt is held together by ionic forces.  Water by hydrogen bonds.  Acetone and ethyl acetate (found in nail polish removers) by dipole-dipole interactions.  Oil by van der Waals or London or dispersion forces (all the same thing).
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the short answer is valence shell electrons.
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Vegetable oil and isopropyl alcohol.  Put a little food coloring in to help differentiate between the two (it will only dissolve in the alcohol)
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This is an excellent question because of the property of partially hydrogenated vegetable oils to endanger human life.  I have searched with no success on the Internet looking for the reason that these trans fats do not have to be listed on labels.  Maybe if this question is put on other forums, the answer will be revealed. Probably the manufacturers that use partially hydrogenated vegetable oils would say that people should know without reading it on the label that  partially hydrogenated vegetable oils are trans fats.
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Mineral oil or liquid petrolatum is a by-product in the distillation of petroleum to produce gasoline. It is a chemically inert, transparent, colorless oil composed mainly of alkanes and cyclic paraffins, related to white petrolatum. Mineral oil is a substance of relatively low value, and it is produced in very large quantities. Mineral oil is available in light and heavy grades, and can often be found in drug stores
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Try this:\n\nhttp://www.google.com/search?hl=en&q=%22Tea+Seed+Oil%22