I know this sounds like a joke/troll thread, but its not.
What viscosity would a typical cooking oil be, or be 'equivalent to'?
I was making some eggs the other day, and took our bottle of vegetable oil out of the fridge. The fridge is probably about, what, 3-7 degrees C? The oil pours easily out of the bottle. It got me thinking: This oil probably doesn't stop pouring until about -10 to -15 degrees C, so it would be equivalent to about a 20W oil, or something like that. Obviously, as you heat the oil, it thins, so what viscosity would it be at 100C? Would it be like a 20W-30? 10W-30?
I know they 'hydrogenate' oil to make it 'useable' as food; is this similar to 'hydrocracking' a petroleum oil, to give it better viscosity characteristics? Forgive me if this is a really, really dumb question!
What viscosity would a typical cooking oil be, or be 'equivalent to'?
I was making some eggs the other day, and took our bottle of vegetable oil out of the fridge. The fridge is probably about, what, 3-7 degrees C? The oil pours easily out of the bottle. It got me thinking: This oil probably doesn't stop pouring until about -10 to -15 degrees C, so it would be equivalent to about a 20W oil, or something like that. Obviously, as you heat the oil, it thins, so what viscosity would it be at 100C? Would it be like a 20W-30? 10W-30?
I know they 'hydrogenate' oil to make it 'useable' as food; is this similar to 'hydrocracking' a petroleum oil, to give it better viscosity characteristics? Forgive me if this is a really, really dumb question!