1. Castor oilCastor 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 is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m. It is a triglyceride in which approximately 90 percent of fatty acid chains are ricinoleic acid. Oleic and linoleic acids are the other significant components.
Read “Castor oil” on English Wikipedia
Read “ひまし油” on Japanese Wikipedia
Read “Castor oil” on DBpedia
Read “Castor oil” on English Wikipedia
Read “ひまし油” on Japanese Wikipedia
Read “Castor oil” on DBpedia
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