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Template: Smoke point of cooking oils. 2 languages. ... Vegetable oil blend: Refined: 220 °C [13] 428 °F
Frying, [6] cooking, flavoring, vegetable oil, shortening Peanut oil: 18% 49% 33% 0 31% 231 °C (448 °F) Frying, cooking, salad oils, margarine, deep frying
Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated
1,4-Butanediol, also called Butane-1,4-diol (other names include 1,4-B, BD, BDO and 1,4-BD), [5] is a primary alcohol and an organic compound with the formula HOCH 2 CH 2 CH 2 CH 2 OH. . It is a colorless viscous liquid first synthesized in 1890 via acidic hydrolysis of N,N'-dinitro-1,4-butanediamine by Dutch chemist Pieter Johannes Dekkers, who called it "tetramethylene glyco
Canola oil [3] 100 6–7 62–64 24–26 205 °C (401 °F) [4] [5] Coconut oil [6] 99 83 6 2 ... This template is a table of the major cooking fats. Usage
Isobutylene glycol may be considered a kind of butylene glycol, similarly to butane historically including n-butane and i-butane (isobutane). The modern name for the closely related type of compounds is methylpropanediol. There are two stable structural isomers: 2-methylpropane-1,2-diol; 2-methylpropane-1,3-diol
1,2-Butanediol is a byproduct of the production of 1,4-butanediol from butadiene. [8] It is also a byproduct of the catalytic hydrocracking of starches and sugars such as sorbitol to ethylene glycol and propylene glycol. [9] It can also be obtained from the dihydroxylation of but-1-ene by OsO 4.
1,3-Butanediol is an organic compound with the formula CH 3 CH(OH)CH 2 CH 2 OH, not to be confused with 1,4 Butanediol. With two alcohol functional groups, the molecule is classified as a diol . The compound without the R (or D) designation is racemic, which is what has been used in most studies before 2023.