1. Introduction

Oil has been used in our daily lives since the beginning. Most of the time, we use oil to help us cook delicious food, but the smoke emitted by the oil after being heated for too long, is poisonous and may cost people their lives if we constantly breathe it in. (Wikipedia, 2016). Only some people know about smoke point of oil, but many do not care about the smoke point of oil. Many, in fact, inhaled the smoke without knowing that it would harm them.

Oil is a very much used in our daily lives, such as cosmetics, puberty oil, and cooking (Petroleum Education, 2016). And like anything, it has a point where (Samways, 2008). In a regional context, this fact is reflected in dragonflies and damselflies as being the only insect group that are currently being globally assessed by the World Conservation Union (IUCN, 2009).

Smoke points are a measure of the oil’s thermal stability (Morgan, 2016). So the less stable oil will break down easily and converts into carcinogens, while the more stable oil would be more resistant to the breakdown of the molecules.

According to Wikipedia, 2016, smoke point of oil has already been tested, showing the exact values of each of the oil. But whether the smoke point of oil is true, we have to confirm it out. Thus, we conducted this project. Using a data logger, and a thermocouple, we set out to find out the rough smoke point of specific types of oil.

1.1 Research Questions 

What is the smoke point of commonly used oil?

     1.2 Hypothesis

Among the 6 types of oil, the Unrefined Avocado Oil would have the highest smoke point.
This is because the chemical structure of Unrefined Avocado Oil is the most stable. Based on Wikipedia (2016), we also know that the smoke point of Macadamia Oil is 210°C, Rice Bran Oil is 254°C, Extra Virgin Olive Oil is 207°C*, Unrefined Sesame Oil is 177°C, Walnut Oil is 210°C, and Unrefined Avocado Oil is 270°C.

1.3 Independent Variable
  • Type of Oil

1.4 Dependent Variable
  • Smoke point of oil
1.5 Constant Variable

  • Volume of Oil Used
  • Type of beaker used.
  • Type of heat sources.

No comments:

Post a Comment