what is the cause of sudden combustion of oil seed meals with high moisture during storage?
959359
fermentation?  i dunno, i'll look it up online\n\nhere, look at the bottom of this page:\nhttp://www.tis-gdv.de/tis_e/ware/oelsaat/mohnsaat/mohnsaat.htm#selbsterhitzung\n\n(for the public, there are two ways this can happen: oxidative fat cleavage and Hydrolytic/enzymatic fat cleavage.  both are ways fat can decompose, causing self-heating in oil seed)
980937
Sodium reacts with water and air. It must be stored under oil.
245282
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.
384482
To store and protect seeds
958967
A bushel of corn yields ethanol that can be burned for about 200,000 BTU.  Food grade corn oil is not typically burned as fuel, so there isn't any readily available information about it in that respect.
603360
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.
232427
Normal microwaves to not form a homogeneous field of microwaves inside. Normally that does not matter, because you are placing something pretty big inside. A moving turntable tries to minimize the effect of spots of inequal heating. Placing something as small as radish seeds inside may not have exposed the seeds to much or even any microwave radiation, depending where you put it (and especially the floor of a microwave may not get any radiation).\nIn addition microwave radiation mainly stimulates vibration of water molecules, it does not have much effect on many other molecules as fat. Seeds contain much fat, so you probably would need to heat them up for a while. \nMaybe a fun experiment would be trying out how much microwaves heat up different things, compare water, margerine, butter, maybe crisco?, paraffin (have you ever tried melting paraffin candles in a microwave). \nAnd if you want some special effect put an old CD you definitely don't want any more (it will be destroyed, but with a pretty pattern on the metal layer) for not more than 2 secs into the microwave.
1033955
nope, just use alot of olive oil when frying! enjoy!!
1166826
Watch out for the sauces the food is cooked in or seasoned with; some of them are very high in sugar. Even some soy sauces are high in sugars.
465476
Corn  or vegetable oil
912877
If enough moisture is evaporated from the food then it will eventually combust. I'd say a slice of pizza for 15 minutes should do it.
595560
Try this:\n\nhttp://www.google.com/search?hl=en&q=%22Tea+Seed+Oil%22
410086
It can also be how it was stored or carried home.  Seafood is like pork and chicken.  If the preparer gets it over a certain temperature than the food will begin to grow enzymes that may cause such illnesses like the GI distress.  So you know if the meat stayed out for an extensive amount of time from the store to home?  The grocer will only have to assume liability to the person who purchased the product.  Food poisoning is very common if you are not watching and preparing food at correct temps.  Keep that in mind while doing your research on who should be at fault.
1016720
moisture is a by-product of combustion, as combustion is really rapid oxidation (burning).  this is why you see moisture dripping off someone's vehicle tailpipe before it heats up and evaporates.  \n\nthe aeresolized water at the rocket-competition you describe refracts the sunlight if the sun is behind you, and the launch ocurred in front, producing the rainbow.
47312
Stay away from fried foods
999511
It is not dry heat . Lot of sultryness and salt too .Humidity high.
275018
Sounds like you may have eaten some gas-causing foods.