What grade of olive oil comes from the first cold pressing, and has less that one percemt acidity?
915539
extra virgin, I think
1138531
Typically, transformer oils are high in naphthenic content (>60%), lower in paraffinic content (<40%) and negligable in aromatic content (<5%). Apparently the lower viscosity index of naphthenic basestocks is useful in this type of application. OTOH, the higher solvency properties and sludge forming capacity of the aromatics is not!
1033955
nope, just use alot of olive oil when frying! enjoy!!
389578
Anything with a specific gravity of less than about 0.6 will float on oil.
1176355
It's not a standard, it's actual grade.  Brent is oil extracted from offshore deposits in North Sea (one of the first oilfields to be developed there was Brent, hence the name).
110366
Olive oil is regarded as a healthful dietary oil because of its high content of monounsaturated fat (mainly Oleic acid) and polyphenols.\n\nA health study in 2005 compared the effects of different sorts of olive oil on arterial elasticity. Probands were given a serving of 60 grams of white bread and 40 milliliters of olive oil each morning for two consecutive days. The study was conducted in two stages. During the first stage, the probands received polyphenol-rich oil ("extra virgin" oil contains the highest amount of polyphenols), during the second, they received oil with only one fifth the phenolic content. The elasticity of the arterial walls of each proband was measured using a pressure sleeve and a Doppler laser. It was discovered that after the probands had consumed olive oil high in polyphenols, they exhibited increased arterial elasticity, while after the consumption of olive oil containing less polyphenols, they exhibited no significant change in arterial elasticity. It is supposed that, in the long term, increased elasticity of arterial walls reduces vascular stress and consequentially the risk of two common causes of death - heart attacks and stroke. This could, at least in part, explain the lower incidence of both ailments in regions where olive oil and olives are consumed on a daily basis.
845533
Octadecanol boils at 336 degreees C.
339442
some triglyceryl esters (that is what oil is) are split and release free fatty acids. second by the influence of light and oxygen the double bonds in unsaturated fatty acid chains are attacked, and first by forming peroxides, and later aldehydes and ketones evolve a rancid taste. third the double bonds can be recombined intermolecularly giving rise to polymerization, just like in plastics.
810306
definetly cold. The best is cold pizza for breakfast. Yum!
49337
At room temperature, 0.968 g/cm³
271213
simply unrefined. such oil must get into a refinery before you get jet oil, premium, regular, diesel and so on.
1175378
Olive oil is the best type of cooking oil to use if you're trying to lose weight, because it works for me.
312418
To esterify a carboxylic acid (including oleic acid), you need to add the appropriate alcohol (polyethylene glycol) and an acid to catalyze the reaction.  However, to drive the reaction to completion, you must remove water that is produced as a coproduct.  You can do this by heating (boiling off the water).\n\nAlternatively, you can convert the acid to an acid chloride (using, for instance, thionyl chloride) and then reacting the acid chloride with the alcohol.  This is usually done in a non-nucleophillic base, such as pyridine, to react with the HCl that is produced during esterification.
1183757
Oil is less dense than water.
582091
Oil and water don't mix. Pouring 10 mL of olive oil into 10 mL of water results in two distinct layers, clearly separated by a curved meniscus. Each layer has the same volume and essentially the same composition as the original liquids. Because very little mixing has apparently occured, the liquids are called "immisicible" or unmixable [1]. \nPouring grain alcohol into water results in a single liquid phase. No meniscus forms between the alcohol and the water, and the two liquids are considered "miscible". Nearly any pair of liquids are miscible if only a trace amount of one of the liquids is present. \n\nMany liquid mixtures fall between these two extremes. Two liquids are "partially miscible" if shaking equal volumes of the liquids together results in a meniscus visible between two layers of liquid, but the volumes of the layers are not identical to the volumes of the liquids originally mixed. For example, shaking water with certain organic acids results in two clearly separate layers, but each layer contains water and acid (with one layer mostly water and the other, rich in acid.) \n\nLiquids tend to be immiscible when attractions between like molecules are much stronger than attractions between mixed pairs. Thermodynamics can provide a more complete explanation of why liquids sometimes won't mix completely [2]. \n\nNotes\nActually extremely low concentrations of oil can be found in the water, and the oil layer contains detectable amounts of water. Complete immiscibility is rare. \nFor a thermodynamic explanation of why liquids don't always mix, see S. R. Logan's "The Behavior of a Pair of Partially Miscible Liquids", J. Chem. Educ., 75, 339 (1998).
923295
You forget "Drizzle"! (as in olive oil) - but yes, I quite agree with you. I think the correct term for all this "cheffy" nonsense is "Bullshit" - because I can think of no other more fitting term!
597
I guess if olive oil is made of olives then baby oil must be made of babies.  But you don't squeeze them, they drip naturally.