Rapeseed oilRapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae. Historically, it was restricted as a food oil due to its content of erucic acid, which in laboratory studies was shown to be damaging to the cardiac muscle of laboratory animals in high quantities and which imparts a bitter taste, and glucosinolates, which made it less nutritious in animal feed.
GossypiumGossypium (ɡɒˈsɪpiəm) is a genus of flowering plants in the tribe Gossypieae of the mallow family, Malvaceae, from which cotton is harvested. It is native to tropical and subtropical regions of the Old and New Worlds. There are about 50 Gossypium species, making it the largest genus in the tribe Gossypieae, and new species continue to be discovered. The name of the genus is derived from the Arabic word goz, which refers to a soft substance. Cotton is the primary natural fibre used by humans today, amounting to about 80% of world natural fibre production.
Trans fatTrans fat, also called trans-unsaturated fatty acids, or trans fatty acids, is a type of unsaturated fat that occurs in foods. Trace concentrations of trans fats occur naturally, but large amounts are found in some processed foods. Since consumption of trans fats is unhealthy, artificial trans fats are highly regulated or banned in many nations. However, they are still widely consumed in developing nations, resulting in hundreds of thousands of deaths each year.
Cotton ginA 'cotton gin'—meaning "cotton engine"—is a machine that quickly and easily separates cotton fibers from their seeds, enabling much greater productivity than manual cotton separation. The fibers are then processed into various cotton goods such as calico, while any undamaged cotton is used largely for textiles like clothing. The separated seeds may be used to grow more cotton or to produce cottonseed oil. Handheld roller gins had been used in the Indian subcontinent since at earliest AD 500 and then in other regions.
MargarineMargarine ('ma:rdZ@ri:n, also 'ma:rg@-,,ma:rg@'ri:n,,ma:rdZ@-, ˈmɑːrdʒərɪn) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine.
