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2. Castor oil - Wikipedia

   en.wikipedia.org/wiki/Castor_oil

   Castor oil. Castor oil is a vegetable oil pressed from castor beans, the seeds of the plant Ricinus communis. [1] The seeds are 40 to 60 percent oil. [2] It is a colourless or pale yellow liquid with a distinct taste and odor. Its boiling point is 313 °C (595 °F) and its density is 0.961 g/cm 3. [3]

3. Ricinus - Wikipedia

   en.wikipedia.org/wiki/Ricinus

   Ricinus communis, the castor bean[1] or castor oil plant, [2] is a species of perennial flowering plant in the spurge family, Euphorbiaceae. It is the sole species in the monotypic genus, Ricinus, and subtribe, Ricininae. The evolution of castor and its relation to other species are currently being studied using modern genetic tools. [3]

4. Dermatologists Say These Hair Oils Promote Long, Thick ...

   www.aol.com/dermatologists-hair-oils-promote...

   Curl Charisma™ Organic + Cold-Pressed 100% Castor Oil. This oil from Briogeo works not only on hair, including eyebrows and eyelashes, but also on skin. As a 100% pure, organic castor oil, it ...

5. Can I Use Castor Oil for Hair Growth? A Dermatologist ...

   www.aol.com/castor-oil-hair-growth-dermatologist...

   Aria Starr Cold Pressed 100% Pure Castor Oil. Amazon. If you're looking to get the most bang for your buck, this jumbo-sized bottle is a solid choice. Clocking in at 16 ounces and featuring a ...

6. Can Castor Oil *Really* Make Your Hair Grow? We Asked ... - AOL

   www.aol.com/lifestyle/castor-oil-really-hair...

   As a reminder, Jamaican black castor oil is on the thicker side, so it’s best for anyone with dense or coarse hair, whereas regular cold-pressed castor oil is great for finer hair types. Here ...

7. Template:Smoke point of cooking oils - Wikipedia

   en.wikipedia.org/wiki/Template:Smoke_point_of...

   Refined. 220 °C [13] 428 °F. ^ Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol ...