Naked Science Forum
General Science => General Science => Topic started by: neilep on 06/09/2010 17:55:28
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Dearest Fatologists and Girlfriends Of Popeye,
As a sheepy I of course luff fats...fats are like well great !...It's all I think about really.
Ewe luff fats..I luff fats ..we all luff fats !!
But why are animal fats MOSTLY more solid than veggie fats ?...lookee here !!
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Animal Fats Come In Blocky Shapes
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Veggie Fats Come In Liquidy Shapes
See them there ?..sexy eh ?..oh my !!...as far as lipids go they are lookers !!
Anyhoo....if ewe can elaborate on the reason why there are differences betwixt animal and veggie fat I will be so grateful that I'll blow ewe a kiss.
hugs and shmishes
mwah mwah mwah !!
neil
What Games & Music Do Lipids Enjoy ?...Fats Domino ! *le Groan*
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In some cases can it be dependent on the temperatures are different to change their state of the matter.
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In some cases can it be dependent on the temperatures are different to change their state of the matter.
Thank ewe tommyya300...yep..that's a good answer...
Why then are there the differences at your bog standard room temperature ? [;)]
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When I make salad dressing with olive oil and vinegar, the oil freezes when I put it in the fridge, so I have to stick in the microwave for a couple of seconds before I can use it again.
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When I make salad dressing with olive oil and vinegar, the oil freezes when I put it in the fridge, so I have to stick in the microwave for a couple of seconds before I can use it again.
yes, yes this happens ..this is why ewe don't really store oil based salad dressings in the fridge !!..*sheesh !!..some people !!* [;)]
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yes, yes this happens ..this is why ewe don't really store oil based salad dressings in the fridge !!..*sheesh !!..some people !!* [;)]
If you make 'em with 5W/20 instead of olive oil, they don't freeze.
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5W/20 ? is that like WD40's little bro ?
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5W/20 ? is that like WD40's little bro ?
It's the viscosity rating for the multigrade oil that prevents the engine in the Sheepiemobile from seizing up.
It's supposed to have the viscosity of 5 "weight" mineral oil at winter temperatures, and 20 "weight" mineral oil at summer temperatures, not that there is much difference where you live [:D]
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In some cases can it be dependent on the temperatures are different to change their state of the matter.
Thank ewe tommyya300...yep..that's a good answer...
Why then are there the differences at your bog standard room temperature ? [;)]
Is some margarine, ( really one molecule away from becoming a plastic), made from a mixture (agitated) of water and corn oil little salt and coloring, butter is man made it has to be made from certain parts of liquid milk product.
Crisco and Lard have the somewhat the same solid consistency. Both have to be made from a process using different sources of fat product.
The majority of veg oil, products seemingly mechanically extracted purely at room temperature, not from a heating process (which might be different in minor different cases), seem to hold their own liquid state they were extracted in.
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Crisco - wot the ... is Crisco ???
If you make 'em with 5W/20 instead of olive oil, they don't freeze.
I recently drained the oil out of the pepper-mobile and served it up with some vinegar drizzled over some lettuce - It was not altogether a culinary success, although I have remained quite regular since then.
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Crisco is a brand of shortening.
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http://www.practicallyedible.com/edible.nsf/Pages/shortening
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Hydrogenation helps make shortening a solid, flavourless fat product that will keep its form regardless of room temperature, and not puddle or pool like butter or other animal fats do on hot days or in warm rooms.
I think you can do the same with 5W20
(Copyright 2010 Practically Edible. All rights reserved and enforced.) Read more of this snippet here : http://www.practicallyedible.com/edible.nsf/Pages/shortening#ixzz0ynrUHTQN
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I should actually know this as I sat an exam on lipid structure less than 3 months ago!!!
If I remember rightly, at room temp anything solid is called a fat and anything liquid is called and oil. They are both made up of lipids, but the difference is in the structure, primarily what type of bonds there are linking the molecules together, and the bonds inside the molecule. Different bonds melt at different temperatures, if you have more of one type of bond than the other the melting point will be lower.
It is a bit more complex than that, but without boring you with naming bonds and types of fats blah blah that is about the best I can remember! Plus I would have to blow the dust of my notes.... lol
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Reverting to the actual question for a moment (yes, I know that contravenes our normal policy) it might be something to do with the average temperatures of of veggies compared to animals. Animals (at least the warm blooded variety) tend to keep their temps a bit above ambient. Veggies don't seem to be able to do that.
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5W/20 ? is that like WD40's little bro ?
It's the viscosity rating for the multigrade oil that prevents the engine in the Sheepiemobile from seizing up.
It's supposed to have the viscosity of 5 "weight" mineral oil at winter temperatures, and 20 "weight" mineral oil at summer temperatures, not that there is much difference where you live [:D]
Sounds delicious !...mineral water....and now mineral oil !...I hope it's sparkling !
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In some cases can it be dependent on the temperatures are different to change their state of the matter.
Thank ewe tommyya300...yep..that's a good answer...
Why then are there the differences at your bog standard room temperature ? [;)]
Is some margarine, ( really one molecule away from becoming a plastic), made from a mixture (agitated) of water and corn oil little salt and coloring, butter is man made it has to be made from certain parts of liquid milk product.
Crisco and Lard have the somewhat the same solid consistency. Both have to be made from a process using different sources of fat product.
The majority of veg oil, products seemingly mechanically extracted purely at room temperature, not from a heating process (which might be different in minor different cases), seem to hold their own liquid state they were extracted in.
Thanks Tommyya300.
Sounds good to me !...much appreciated !
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Crisco - wot the ... is Crisco ???
If you make 'em with 5W/20 instead of olive oil, they don't freeze.
I recently drained the oil out of the pepper-mobile and served it up with some vinegar drizzled over some lettuce - It was not altogether a culinary success, although I have remained quite regular since then.
[;D]
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http://www.practicallyedible.com/edible.nsf/Pages/shortening
.
[ Invalid Attachment ]
.
Hydrogenation helps make shortening a solid, flavourless fat product that will keep its form regardless of room temperature, and not puddle or pool like butter or other animal fats do on hot days or in warm rooms.
I think you can do the same with 5W20
(Copyright 2010 Practically Edible. All rights reserved and enforced.) Read more of this snippet here : http://www.practicallyedible.com/edible.nsf/Pages/shortening#ixzz0ynrUHTQN
Hydrogenated fats are the worse aren't they ?....they are the bad boys of the lipid clan !!
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I should actually know this as I sat an exam on lipid structure less than 3 months ago!!!
If I remember rightly, at room temp anything solid is called a fat and anything liquid is called and oil. They are both made up of lipids, but the difference is in the structure, primarily what type of bonds there are linking the molecules together, and the bonds inside the molecule. Different bonds melt at different temperatures, if you have more of one type of bond than the other the melting point will be lower.
It is a bit more complex than that, but without boring you with naming bonds and types of fats blah blah that is about the best I can remember! Plus I would have to blow the dust of my notes.... lol
yes...ewe really should know this !!
well...I'm just glad ewe did not get more complex because I actually comprehend your explanation !.....There must be something wrong !
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Reverting to the actual question for a moment (yes, I know that contravenes our normal policy) it might be something to do with the average temperatures of of veggies compared to animals. Animals (at least the warm blooded variety) tend to keep their temps a bit above ambient. Veggies don't seem to be able to do that.
Yep it's also to do with storage, we have specialised cells for storing fat, plants just store their lipids within their cell membranes.
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Reverting to the actual question for a moment (yes, I know that contravenes our normal policy) it might be something to do with the average temperatures of of veggies compared to animals. Animals (at least the warm blooded variety) tend to keep their temps a bit above ambient. Veggies don't seem to be able to do that.
Vegetables need to learn to huddle !
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Sounds delicious !...mineral water....and now mineral oil !...I hope it's sparkling !
mmmmmm, yum! And full of natural goodness [:D]
Vegetables need to learn to huddle !
They keep trying to, but then the fungi all turn up.
After that there's just not mushroom left! [:D]
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In some cases can it be dependent on the temperatures are different to change their state of the matter.
Thank ewe tommyya300...yep..that's a good answer...
Why then are there the differences at your bog standard room temperature ? [;)]
Is some margarine, ( really one molecule away from becoming a plastic), made from a mixture (agitated) of water and corn oil little salt and coloring, butter is man made it has to be made from certain parts of liquid milk product.
Crisco and Lard have the somewhat the same solid consistency. Both have to be made from a process using different sources of fat product.
The majority of veg oil, products seemingly mechanically extracted purely at room temperature, not from a heating process (which might be different in minor different cases), seem to hold their own liquid state they were extracted in.
What do you think "one molecule away from becoming a plastic" actually means?
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In some cases can it be dependent on the temperatures are different to change their state of the matter.
Thank ewe tommyya300...yep..that's a good answer...
Why then are there the differences at your bog standard room temperature ? [;)]
Is some margarine, ( really one molecule away from becoming a plastic), made from a mixture (agitated) of water and corn oil little salt and coloring, butter is man made it has to be made from certain parts of liquid milk product.
Crisco and Lard have the somewhat the same solid consistency. Both have to be made from a process using different sources of fat product.
The majority of veg oil, products seemingly mechanically extracted purely at room temperature, not from a heating process (which might be different in minor different cases), seem to hold their own liquid state they were extracted in.
What do you think "one molecule away from becoming a plastic" actually means?
Gosh BChem can I even joke a little?
Can I store the my margarine on the garage shelf next to the 5w20 and plastic handled screw driver set, neither will attract flies, and sustain a long shelf life? What foods can we do this with?
Hey I had a bad head gasket in my vehicle's engine the water jacket and water mixed with the 10w40 it came out looking like mud. If they were mixed any longer it may been thick as brown butter, poopee.
Margarine is not literally "ONE MOLECULE from being PLASTIC," even if it was, eating margarine is not like eating plastic (though some would argue it tastes like it).
Can you explain to me what your version is?
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"Can I store the my margarine on the garage shelf next to the 5w20 and plastic handled screw driver set, neither will attract flies, and sustain a long shelf life?"
No, the marge will go rancid. The stuff is , of course, totally unlike plastic in many or most regards.
"Can you explain to me what your version is?"
Version of what?
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you already did thanks