Oil world
The history of the sunflower oil goes back to 1829. So, for the first time a peasant named Daniil Bokarev, who used to live in the Alekseyevka village of the current Belgorod province, got an amber colored product – oil, from sunflower seeds. If not for the Daniil Bokarev’s idea, Russians would still merely nibble seeds of this weird flower, which was brought in the beginning of 18th century from Holland, and stay unaware of its other uses. Nowadays, Bokarev’s method is called “cold squeeze”. This method is still used in southern villages. Oil made by cold squeeze is very tasty and has a strong smell; almost all of the biologically active components are saved. The only negative side is that the oil made by cold squeeze cannot be held for long and soon starts to give bitter taste. But people manage to keep it for couple of days by adding salt (with a proportion of 1 teaspoon of salt to 1 liter of oil) to the fading oil and pouring it to a different bottle therefore keeping the perceptions at the first bottle. When hot squeeze method is used you get intensely colored oil that smells of crushed crops instead of sunflower. Low level of protein in its composition prolongs its life.
In the up-to-date method of oil-production, “separation”, oil is dissolved in a special close-capped benzene and then separated with the water vapor. With this method you get 90% oil. According to the refinement level oil is divided into raw, unrefined and refined categories. Raw oil is only filtered and that is why it keeps its full value. Unrefined oil is kept, filtered, treated with hot water (protein and mucous substances are swelled, precipitated and separated) and neutralized (free oil acids are separated). Refined oil is made by high level of refinement. Substances with color and smell are separated from it.
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