Oils

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Oils

Oils (/ɔɪlz/) are nonpolar chemical substances that are hydrophobic, or water-repelling, but lipophilic, or fat-attracting. They are usually viscous liquids at room temperature, but can also be solid, such as coconut oil. Oils are derived from many different sources, both plant and animal, and have a wide range of uses, including cooking, fuel, and in the production of various goods.

Etymology

The word "oil" comes from the Old English "oel", which is derived from the Latin "oleum", meaning "oil, olive oil". This in turn comes from the Greek "elaion" (/eːlájɔːn/), which means "olive oil".

Types of Oils

There are many different types of oils, including:

  • Vegetable oil: Derived from plants, used in cooking and for other purposes.
  • Essential oil: Highly concentrated plant extracts that retain the natural smell and flavor, or "essence," of their source.
  • Mineral oil: A byproduct of petroleum distillation, used in a variety of applications, from baby oil to mechanical lubrication.
  • Fish oil: Derived from the tissues of oily fish, often used as a dietary supplement.
  • Fossil fuel: Includes petroleum, coal, and natural gas, which are used for energy production.

Related Terms

  • Lipid: A type of organic molecule, which includes fats, waxes, sterols, fat-soluble vitamins, monoglycerides, diglycerides, triglycerides, and phospholipids.
  • Fatty acid: The building blocks of the fat in our bodies and in the food we eat.
  • Saturated fat: A type of fat that is solid at room temperature.
  • Unsaturated fat: A type of fat that is liquid at room temperature.
  • Hydrogenation: A chemical process used to turn unsaturated fats into saturated fats by adding hydrogen.

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