Question

The temperature of the boiling oil is . What is its temperature in Fahrenheit and Celsius respectively?

Answer 1

Hint: Kelvin is the SI unit of temperature. Kelvin is converted to Fahrenheit using some equations, Kelvin is converted to Celsius using the equation, \[K - 273\] .


Complete step by step answer:
 The temperature of boiling oil in Kelvin is \[293K\] .
The temperature of boiling oil in Fahrenheit \[ = {\text{ }}\left( {293 - 273} \right) \times 9/5 + 32{\text{ }} = {\text{ }}{68^0}F\]
The temperature of boiling oil in Celsius \[ = {\text{ }}293 - 273{\text{ }} = {\text{ }}{20^0}C\] .
The correct answer is option “D” . , that is, \[{68^0}F\] and \[{20^0}C\] .

Additional Information :
- Oil is a non polar chemical substance. It is a viscous liquid at ambient temperatures. It has high carbon and hydrogen content. It is both lipophilic and hydrophobic. They may be volatile or non-volatile. They are usually flammable. Oils can also be defined as unsaturated lipids that are liquids at room temperature. Viscosity is one of the important properties of oil. Other properties include density, specific gravity, flash point, pour point, distillation and interfacial tension. They are used as fuel, for food, lubrication and medical purposes and manufacture of many types of paints, plastics and other materials.
- Oil is not a pure chemical compound. Oil does boil like water but the temperature of boiling oil is much higher than its smoke point. This has a negative effect on oil as it may get spoiled. Also it has a risk of catching fire if oil is heated beyond its smoke point. The bubbling seen during heating oil is not the oil boiling. It is the water vapour from whatever you are cooking. Oil has a higher boiling point than water. This is because the molecules of oil are much bigger than water molecules and thus the chemical bonds that hold together the oil molecules are stronger. The boiling point of oil depends on how pure the oil is.

Note: Smoke point is the temperature at which an oil or fat produces a bluish smoke. The lower the free fatty acid content, the higher is the smoke point. The more the free fatty acid an oil contains, the faster it will break down and start smoking.