Oil

Distillate fuel oil intended primarily for domestic central heating systems; usually No. 1 fuel oil.

Heavy crude oil or extra heavy crude oil is any type of crude oil which does not flow easily. It is referred to as "heavy" because its density or specific gravity is higher than that of light crude oil. Heavy crude oil has been defined as any liquid petroleum with an api gravity less than 20°,[1] meaning that its specific gravity is greater than 0. 933.

Castor wax, also called hydrogenated castor oil, is a hard, brittle, vegetable wax. It is produced by the hydrogenation (chemical combination with hydrogen) of pure castor oil, in the presence of a nickel catalyst. It is odorless and insoluble in water.

Kojic acid (C6H6O4; 5-hydroxy-2-(hydroxymethyl)-4-pyrone) is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine.

Mineral or vegetable oil treated with sulfuric acid to make a water-soluble (emulsifiable) form; used as lubricants, emulsifiers, defoamers, and softeners.

Honge oil (or karanja oil) is derived from the pongamia pinnata, which is native to india. The word honge comes from the kannada word for this plant. The oil was pioneered as a biofuel by dr. Udipi shrinivasa, of the indian institute of science in bangalore. The estimated cost of the oil is $150 per tonne, which is highly competitive with other potential fuel oils.

Castor oil is a vegetable oil obtained from the castor bean (technically castor seed as the castor plant, Ricinus communis, is not a member of the bean family). Castor oil (CAS number 8001-79-4) is a colorless to very pale yellow liquid with mild or no odor or taste.

Rapeseed (Brassica napus), also known as rape, oilseed rape, rapa, rapaseed and (in the case of one particular group of cultivars) canola, is a bright yellow flowering member of the family Brassicaceae (mustard or cabbage family). The name derives from the Latin for turnip, r?pum or r?pa, and is first recorded in English at the end of the 14th century.