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Topic: Smoke point

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	Olive oil smoke point - The Olive Oil Source
		Smoke Point is related to free fatty acid content.
		One website for macadamia nut oil puts their oil at the top of the list with a smoke point of 410 degrees F. On their chart olive oil comes in at a measly 190 degrees F. Avocado oil sites say their oil has the highest smoke point and claim nut oils are terrible for frying.
		The smoke point for a vegetable oil will vary according to the variety and growing conditions, and how the oil was produced.
	www.oliveoilsource.com /olive_oil_smoke_point.htm (880 words)

	All About Cooking Oils
		Smoke point is the temperature to which an oil can be heated before it smokes and discolors—indications of decomposition.
		At the smoke point, the oil begins to emit unpleasant odors and impart unsavory flavors to your meal.
		Watch out for the smoke point signs as it means you are getting close to the flash point, which is when the oil can erupt into flames.
	missvickie.com /howto/spices/oils.html (2143 words)

	[No title]
		Smoke projectiles are used for smoke screens, obscuring smoke, and marking targets for aircraft.
		Smoke is employed by using the quick smoke and immediate smoke techniques.
		The initial rounds establish the smoke screen, and the sustainment rounds ensure the smoke screen is in place for the desired duration.
	www.fas.org /man/dod-101/sys/land/smoke.htm (765 words)

	Petroleum Bazaar - The no.1 sites on Petroleum Products (Site not responding. Last check: 2007-11-03)
		Smoke point is important because it determines the degree of illumination possible from a given kerosene in a wick-fed lamp.
		Smoke point is related to the hydrocarbon composition of kerosene - it is highest with paraffins, considerably lower with naphthenes and very much lower with aromatics.
		The smoke point is also an indication of the tendency to smoke when the flame is smaller than the maximum stipulated size.
	www.petroleumbazaar.com /sko/skoappli.htm (632 words)

	Fats in Cooking (Site not responding. Last check: 2007-11-03)
		The third element to consider in choosing a fat is the heat points, of which the "Smoke Point" is the most important.
		Smoke point defines the temperature when a fat begins to smoke and develop an acrid odor and off flavor.
		Smoke points are important to know for sauteing or frying.
	www.suite101.com /article.cfm/cooking_basics/87244/2 (409 words)

	Cooking oil
		The smoke point of an oil is the temperature at which the oil begins to decompose and visible fumes (smoke) are given off.
		If your oil's smoke point is just above 190 degrees C (375 degrees F), which is the normal deep-frying temperature, chances are its smoke point will drop below 190 degrees C (375 degrees F) after its first use, rendering it useless.
		Knowing the smoke point will also warn you about, because of its proximity to, the flash point and fire point.
	www.culinary-yours.com /frying_oil.html (901 words)

	Information on Cooking Oils
		The smoke point is the stage at which the heated fat of the oil begins to cast off smoke and an acrid odor.
		They have a fairly low smoke point of 300-320 degrees and are broadly intended to be used as elements of a salad dressing, a finishing oil, or to lightly sauté vegetables, pasta etc. Careful with these oils as they can turn bitter if they are allowed to smoke.
		With a smoke point of about 350 degrees, the nuttier light version can be used for light sautéing, while the dark version is generally used as a finishing oil.
	www.theoccasionalgourmet.com /oils.asp (706 words)

	CFA Breed Standard: Javanese
		Points: bars of pale buff cream to light pinkish cream, distinct and separated by lighter background color; ears pale buff cream to light pinkish cream, paler thumbprint in center.
		Points: frosty grey with pinkish tone bars, distinct and separated by lighter background color; ears frosty grey with pinkish tone, paler thumbprint in center.
		Points: frosty grey with pinkish tone, randomly mottled with pale cream; a blaze is desirable.
	www.cfainc.org /breeds/standards/javanese.html (1868 words)

	CanolaInfo Smoke Point (Site not responding. Last check: 2007-11-03)
		The smoke point of an oil is the temperature at which the oil begins to smoke and smells off.
		Canola oil has a high smoke point 475 degrees F (240 degrees C).
		If your oil's smoke point is just above 375 degrees F (190 degrees C), which is the normal deep frying temperature, chances are its smoke point will drop below 375 degrees F (190 degrees C) after its first use.
	www.canolainfo.org /html/smokepoint.html (85 words)

	Untitled Document (Site not responding. Last check: 2007-11-03)
		The smoke point is a straightforward measurement determined by heating the oil until visible smoke appears coming off the surface.
		Clarified butter, is significantly more stable and has a higher smoke point than butter in which there remains 20% milk, but even in clarified butter the smoke point is not constant.
		The smoke point is variable depending on how it was clarified, how long it has been stored, etc. Clarified butters are typically produced in 'cottage' environments, and the amount of impurities varies a great deal.
	drinc.ucdavis.edu /dairychem7.htm (296 words)

	FM 3-50 Chptr 6 Sustainment Planning
		When planning for the use of smoke in support of combat operations, it is essential commanders and operational planners recognize the vulnerability of smoke units.
		Smoke generator operators and smoke unit commanders are acutely aware of this and utilize every measure available to reduce this signature.
		This is especially true when the operator of the M157 smoke generator set is "buttoned-up" inside the M1059 mechanized smoke generator in full IPE in support of a mechanized or armored division.
	www.globalsecurity.org /military/library/policy/army/fm/3-50/Ch6.htm (1875 words)

	Smoke Point Siamese Standards - Australian Cat Federation Inc.
		The undercoat of the point colour of all smoke points is slightly lighter than the roots of the shaded hairs.
		The smoke effect is produced by a silvery undercoat combined with overhair that is tipped in colour with a silvery root.
		There is a great variation in the degree of smoking in cats, and breeders should select for those with the greatest degree of silvery roots and undercoat.
	www.acf.asn.au /Standards/Siamese_smoke.htm (392 words)

	CNEP - Ask The Specialist
		Oils with higher smoke points are better for frying than those with lower smoke points.
		The smoke point refers to the temperature at which an oil begins to smoke, become discolored, and decompose.
		The best olive oil to use when deep frying is extra light olive oil, with the highest smoke point of all the olive oils at 468 degrees.
	www.fcs.okstate.edu /cnep/ask/answers/smokept_fattyacids.htm (165 words)

	Smoke shells - Point of Existence Forum
		Smoke in one area, attack from the flank.
		There is no point in using something that will effect your own troops, and anyways I think the idea just won't work for this game, since nobody is coordinated enough, so friendly units would probably end up at the same disadvantage as the enemy.
		Smoke is an excellent way of preventing your men from being sniped while moving in the open.
	www.pointofexistence.com /forums/index.php?showtopic=1436 (500 words)

	Smoke Tree Ranch History
		Smoke Tree Ranch is not a newcomer to the desert scene.
		Of the approximately 400 acres of Ranch land, 300+ acres are reserved for the Colony and 20 acres for the Guest Ranch.
		The focal point of Smoke Tree is the Guest Ranch.
	www.smoketreeranch.com /history.html (862 words)

	The Austin Chronicle News: Smoke This!
		And despite all the owners' protestations of helplessness, the barely veiled threat to "jobs," should the ordinance pass, is different only in degree from Rockdale's Alcoa aluminum plant threatening its workers' livelihoods should the company be forced to obey the law and stop polluting the Central Texas air.
		Much has been rightly charged about the puritanism of some smoking opponents, but for every self-righteous nonsmoker, there is a smoker who believes he is "free" to light up anytime, anywhere, and to use the entire surface of the earth as his personal ashtray.
		By the same token, it is astonishing to hear ban opponents, in 2005, attempting with a straight face to pretend that the dangers of secondhand smoke have not been scientifically demonstrated – a battle that Big Tobacco lost, by a knockout (not to mention its own secret research), more than a generation ago.
	www.austinchronicle.com /issues/dispatch/2005-04-15/pols_point.html (864 words)

	Point Source Emissions
		The essence of point source emissions processing in SMOKE is converting inventory pollutant data for point source stacks from an aggregated annual, daily, or hourly emissions value to hourly and gridded emissions of the chemical species used by an air quality model.
		SMOKE has two separate methods for calculating plume rise, one of which must be selected for use in processing, and this decision is based on the air quality model for which the emissions are being prepared.
		SMOKE also permits data multiple inventory years to be in the same SMOKE inventory file, because the projection step permits the user to project from multiple inventory years to a single modeling year with the same projection matrix.
	www.cep.unc.edu /empd/products/smoke/prototype/POINT.html (11181 words)

	Smoke point - Wikipedia, the free encyclopedia
		The smoke point refers to the point in which a cooking fat or oil is heated until it breaks down.
		The substance smokes or burns, and gives food an unpleasant taste.
		Beyond the smoke point is the flash point, the point at which combustion occurs.
	en.wikipedia.org /wiki/Smoke_point (108 words)

	Oriental SH Standard
		Smoke points reflect the simultaneous presence of the partial albino inhibitor, the partial albino Siamese pointing, and the homozygous non-agouti genes.
		Shadow barring in all points is common in kittens and younger adults and should not be faulted.
		Silver points reflect the simultaneous presence of the partial albino inhibitor, the partial albino Siamese pointing genes and the agouti [tabby] genes.
	www.acfacats.com /oriental_sh_standard.htm (1098 words)

	REVIEW: Quantel gQ from a Smoke Editors Point of View - VFXTalk.com (Site not responding. Last check: 2007-11-03)
		A Smoke is an editor with some paint tools and the gQ is a paint box with some editing tools.
		So wherever the cursor is on your timeline, this is your in point, and where the curser is on your source clip is the source in.
		Also, you can at some point in your work erase the history for a clip if you knew that you were never ever going to go back farther and undo it.
	www.vfxtalk.com /forum/showthread.php?t=949 (1280 words)

	Whole Harvest Oil - What You Should Know
		An added bonus of Soybean and other vegetable oils is that they have higher smoke points than animal fats.
		Knowing the smoke point can also save you money, because each time you deep-fry, you lower the smoke point irreversibly.
		Knowing the smoke point will also warn you about the flash point and fire point.
	www.wholeharvest.com /oil101.htm (918 words)

	Coastal Point \| Wholesome Cuisine - Gettin' oily (Site not responding. Last check: 2007-11-03)
		The smoke point is the temperature to which the oil can be heated before it begins to decompose.
		It is not recommended because of its flash point, but if you are very careful and constantly monitor your temperature it can be a very healthy option.
		If the oil is smoking, you have damaged it and your dish will probably have an unpleasant taste.
	www.thecoastalpoint.com /archives/20050121/cuisine-gettinoily.html (959 words)

	1988 Fire Publications - Smoke Point Height and Fire Proterties of Materials. Technical Report. (Site not responding. Last check: 2007-11-03)
		Smoke Point Height and Fire Proterties of Materials.
		For entineering calculations in the gas phase, correlations have been established between smoke point heights and heat of combustion and yields of CO and particulates.
		Smoke point heights reported in the literature were modified such that all the data, including those measured by us, were consistent.
	fire.nist.gov /bfrlpubs/fire88/art009.html (100 words)

	Cooking on a cast iron grill... without smoking me out? \| Ask MetaFilter
		A higher smoke point means that the oil will smoke less, all else the same.
		Olive oil has a smoke point of around 400 (this varies depending on the kind of olive oil).
		It has an extremely high smoke point, it's light in flavor, and while it's more expensive, you don't need a lot at all.
	ask.metafilter.com /mefi/20557 (1757 words)

	Cooks of Crocus Hill -- Cook's Illustrated
		When we tested the smoke points of four fats, we found peanut oil had the highest: 451 degrees.
		Heating to the smoke point also promotes decomposition, as can salt if it is added to food before frying.
		Choose an oil with a smoke point well above normal frying temperatures so you have a built-in cushion against the effects of reusing the oil.
	www.cooksofcrocushill.com /Page752.aspx (483 words)

	Smoke Point for Cooking Oils
		Another really good way to reduce smoke from burning cooking oils is to choose your oils carefully, so you cook with oils that can handle high heat without smoking.
		For example, refined avocado oil can be heated to just under 500 F before smoking, while unrefined safflower oil will smoke when heated to just under 225 F. Below is a chart adapted from research published by oil manufacturer Spectrum Naturals, that gives the smoke point of many oils.
		Semirefined canola oil (smoke point is below 350 F) Refined canola oil (smoke point is below 400 F) Refined corn oil (smoke point is below 450 F) Unrefined olive oil (smoke point is below 320)
	www.care2.com /channels/solutions/home/143 (535 words)

	GlobalSecurity.org - Reliable Military News and Military Information
		Hexachloroethane (HC) smoke (smk) projectiles are available for 105-mm and 155-mm howitzers.
		Immediate smoke missions normally are fired by platoon.
		If additional volleys are fired, all howitzers should fire HC smoke.
	www.globalsecurity.org /military/systems/munitions/smoke.htm (783 words)

	Got Smoke?
		Lot of folks have asked questions about smoke systems, and after fooling around with them for a few years, I thought I'd let you in on a few of the basics.
		The problem is that the exhaust is constantly moving through the muffler, so the oil doesn't get much time to get hot before it is blown out into the atmosphere, so you need to keep the oil inside the muffler for as long as possible.
		It gives great Smoke, and it is not Petroleum based, so I can use any type of fuel lines, and the airplane doesn't stink up my car and house afterward.
	www.rcuniverse.com /magazine/article_display.cfm?article_id=455 (2217 words)

	cbs2chicago.com - Free Smoke Detectors and Batteries For Public
		Armed with bags full of fire safety information and free smoke detectors, the firefighters did their best to make sure another family would not face the same tragedy their neighbors faced.
		It's lack of a smoke detector, and it's the lack of a working smoke detector,” said Fire Commissioner Raymond Orozco.
		Firefighters say smoke detectors should be checked every month to make sure they are working properly and batteries should be changed twice a year.
	cbs2chicago.com /local/local_story_246181915.html (424 words)

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