oil

Information about oil


The acronym OIL can refer to: See also: Oil and Oil (disambiguation).

For other uses, see Oil (disambiguation).


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Synthetic motor oil
An oil is any substance that is in a viscous liquid state ("oily") at ambient temperatures or slightly warmer, and is both hydrophobic (immiscible with water, literally "water fearing") and lipophilic (miscible with other oils, literally "fat loving"). This general definition includes compound classes with otherwise unrelated chemical structures, properties, and uses, including vegetable oils, petrochemical oils, and volatile essential oils. Oil is a nonpolar substance.

Applications

Food oils

Several edible vegetable and animal oils, and also fats, are used for various purposes in cooking and food preparation. In particular, many foods are fried in oil much hotter than boiling water. Oils are also used for flavouring and for modifying the texture of foods e.g Stir Fry.

Health advantages are claimed for a number of specific oils such as omega 3 oils (fish oil, flaxseed oil, etc) and evening primrose oil.

Trans fats, often produced by hydrogenating vegetable oils, are known to be harmful to health.

Oil as fuel

Most oils burn in air generating heat which can be used directly or converted into other forms of energy in the usual ways. Oils are used as fuels for heating, lighting (e.g. kerosene lamp), powering combustion engines, and other purposes. Oils used for this purpose nowadays are usually derived from petroleum (fuel oil, diesel oil, petrol (gasoline), etc), though biological oils such as biodiesel are also used.

Environmental concerns

Petroleum is a nonrenewable resource, and burning it produces carbon dioxide, a greenhouse gas. Biological oils are renewable and do not produce net carbon dioxide, but require land to grow. Both also produce pollutants such as NOx.

Lubrication

Due to their non-polarity, oils do not easily adhere to other substances. This makes them useful as lubricants for various engineering purposes. Mineral oils are more suitable than biological oils, which degrade rapidly in most environmental conditions.

Manufacture of petrochemicals

Crude oil can be processed into plastics and other substances. See Petrochemistry.

Heat transport

Many oils have higher boiling points than water and are electrical insulators, making them useful for liquid cooling systems, especially where electricity is used.

Painting

Color pigments can be easily suspended in oil, making it suitable as supporting medium for paints. The slow drying process and miscibility of oil facilitates a realistic style. This method has been used since the 15th century.

Religion

Oils have been used throughout history as a fragrant or religious medium. Oil is often seen as a spiritually purifying agent, for example Chrism.

Massage

Oil allows massage strokes to glide along the skin. The oil is selected based on the viscosity for the type of massage being conducted. A relatively high-viscosity oil such as almond oil may be used for a luxuriant, slow style, while a lighter oil such as grape seed oil may be selected for a more athletic or rapid approach. Scent may be added.

See also

  • Emulsifier, allow oils and water to mix
  • Wax, compounds with oil-like properties that are solid at common temperature
  • Oil pollution in the ocean.
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OIL (Ontology Inference Layer or Ontology Interchange Language) can be regarded as an Ontology infrastructure for the Semantic Web [1]. OIL is based on concepts developed in Description Logic (DL) and frame-based systems and is compatible with RDFS.
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The semantic web is an evolving extension of the World Wide Web in which web content can be expressed not only in natural language, but also in a format that can be read and used by software agents, thus permitting them to find, share and integrate information more easily.
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Oil India Ltd., (OIL) is a large natural gas and petroleum company in India under the administrative control of the Ministry of Petroleum and Natural Gas of the Government of India.
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In the most general sense an oil is any liquid not miscible with water.

Oil usually refers to:
  • Petroleum (or crude oil), a fossil fuel
  • Lubricants or lubrication
  • Edible oil or cooking oil
It may also refer to:

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In the most general sense an oil is any liquid not miscible with water.

Oil usually refers to:
  • Petroleum (or crude oil), a fossil fuel
  • Lubricants or lubrication
  • Edible oil or cooking oil
It may also refer to:

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If you are prevented from editing this page, and you wish to make a change, please discuss changes on the talk page, request unprotection, log in, or .
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Viscosity is a measure of the resistance of a fluid to deform under either shear stress or extensional stress. It is commonly perceived as "thickness", or resistance to flow.
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Liquid is one of the four principal states of matter. A liquid is a fluid that can freely form a distinct surface at the boundaries of its bulk material.

Characteristics

A liquid's shape is determined by, not confined to, the container it fills.
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hydrophobicity (from the combining form of water in Attic Greek hydro- and for fear phobos) refers to the physical property of a molecule (known as a hydrophobe) that is repelled from a mass of water [1].
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Miscibility is a term in chemistry that refers to the property of liquids to mix in all proportions, forming a homogeneous solution. In principle, the term applies also to other phases (solids and gases), but the main focus on the solubility of one liquid in another.
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Water (H2O, HOH) is the most abundant molecule on Earth's surface, composing of about 70% of the Earth's surface as liquid and solid state in addition to being found in the atmosphere as a vapor.
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Lipophilicity, fat-liking, refers to the ability of a chemical compound to dissolve in fats, oils, lipids, and non-polar solvents such as hexane or toluene.[1] These non-polar solvents are themselves lipophilic — the axiom that like dissolves like
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Chemical structure refers to both molecular geometry and to electronic structure. Molecular geometry refers to the spatial arrangement of atoms in a molecule and the chemical bonds that hold the atoms together.
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The phrase "chemical property" is context-dependent, but generally refers to a material's behavior at ambient conditions (i.e. room temperature, atmospheric pressure, oxygen-bearing atmosphere).
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Vegetable fats and oils are substances derived from plants that are composed of triglycerides. Nominally, oils are liquid at room temperature, and fats are solid; a dense brittle fat is called a wax.
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Petrochemistry is the branch of chemistry that studies the transformation of crude oil (petroleum) and natural gas into useful products and raw materials.

See also

  • Oil refinery
  • Petrochemical
  • Cracking (chemistry)

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essential oil is any concentrated, hydrophobic liquid containing volatile aroma compounds from plants, which are called aromatic herbs or aromatic plants. They are also known as volatile or ethereal
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Chemical polarity, also known as bond polarity or simply polarity, is a concept in chemistry which describes how equally bonding electrons are shared between atoms.
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Fat

Fat may refer to:
  • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
  • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature.

Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil,
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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For other uses of "fry" or "frying", see .
Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed.
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Water is a common chemical substance that is essential to all known forms of life.[1] In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor.
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Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo () and bào (). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese
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In 1948, in its constitution, the World Health Organization (WHO) defined health as "a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity" [1].
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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Fish oil is oil derived from the tissues of oily fish.

Fish oil is recommended for a healthy diet because it contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors to eicosanoids that reduce inflammation throughout the body
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Linseed oil, also known as flax seed oil, is a yellowish drying oil derived from the dried ripe seeds of the flax plant (Linum usitatissimum, Linaceae). It is obtained by pressing, followed by an optional stage of solvent extraction.
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Oenothera
L.

Species

About 125, including:
Oenothera acaulis
Oenothera albicaulis
Oenothera argillicola
Oenothera biennis
Oenothera brachycarpa
Oenothera caespitosa

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