Oil detection

Oil is a collective term for oil and fat. From a chemical perspective, fats are esters formed by higher fatty acids and glycerol. Oil is a derivative of hydrocarbons. Oil is a special ester. Fats and fats in nature are mixtures of various substances, mainly composed of one molecule of glycerol and three molecules of higher fatty acids dehydrated to form esters, known as triglycerides. The main physiological function of oil is to store and supply heat energy, which can provide about twice as much energy in metabolism as carbohydrates and proteins. When one gram of oil is completely oxidized in the body, it can generate approximately 39.8 kilojoules of heat energy. Fat is the general term for oil and fat. Oil is generally referred to as liquid at room temperature, while fat is referred to as solid. The source of oil can be animals or plants, among which animal oil is generally solid at room temperature and has good crispness, making it more commonly used. Among them, oil is an unsaturated higher fatty acid glyceride, while fat is a saturated higher fatty acid glyceride, both of which are higher fatty acid glycerides and are organic compounds. Vegetable oil is generally liquid at room temperature and pressure, called oil, while animal fat is solid at room temperature and pressure, called fat. Oils and fats are mixtures with no fixed melting and boiling points. Oil is not only one of the main nutrients and foods for humans, but also an important industrial raw material. An insoluble substance extracted from plant tissue using weakly polar fatty solvents such as ether, petroleum, ether, benzene, chloroform, etc. The most important ones are fats, lipids, and waxes. Oil is an ester formed by aliphatic carboxylic acids and glycerol. It is called oil when it is liquid at room temperature, and fat when it is solid. Most of the oil obtained from plant seeds is oil, while most of the fat from animals is fat. The fatty acids in fats are mostly saturated or unsaturated fatty acids with even carbon atoms in the normal structure. Common saturated acids include myristic acid (C14), palmitic acid (C16), stearic acid (C18), and unsaturated acids such as palmitoleic acid (C16, monoene), oleic acid (C18, monoene), linoleic acid (C18, diene), and linolenic acid (C18, triene). Some oils contain some special fatty acids, such as tung oleic acid in tung oil, rape acid in rapeseed oil, castor acid in castor oil, orange acid in coconut oil, etc. Oils can be divided into dry oil, semi dry oil, and non dry oil based on their degree of saturation. Dry oils, such as tung oil, have a high degree of unsaturation and can oxidize and solidify in the air; Those that do not solidify in the air are non drying oils, such as peanut oil; In between, it is a semi dry oil

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