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Updated: June 2, 2025
The most usual and reliable tests of the quality of an otto are its odor, its congealing point, its crystallization. The odor can be judged only after long experience. A good oil should congeal well in five minutes at a temperature of 54.5 deg. Fahr.; fraudulent additions lower the congealing point. The crystals of rose-stearoptene are light, feathery, shining plates, filling the whole liquid.
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