Crushing plant material and removing water/other impurities gives us a vegetable oil.
Vegetable oils release lots of energy when eaten or when heated. Therefore we use it in biofuels.
Vegetable oils have hydrocarbon chains and some can be polyunsaturated if several double bonds are present in the oil.
Unsaturated oils also change bromine from orange/brown to colourless.
Boiling points in oil are higher than water and food is cooked faster in oil. The food's energy content increases because it absorbs some oil while it cooks.
You can react a unsaturated oil with hydrogen to make double bonds become single bonds (this is known as hydrogenation) in the oil thus creating…