crude oil
Smoke point: reaching this temperature the oil support a thermal dissociation (and degradation) process: formation of glycerol and fatty acids, acrolein, etc. A great smoke point is a quality for an edible oil. Flash point: temperature of combustion; the flash point is of course greater than the smoke point.
That depends on the type of canola oil and the type of peanut oil. If the canola is refined and the peanut is unrefined, the smoke point will go down. If they're both refined, the smoke point will go up, but not by very much.
Vegetable oil reaches a smoke point before it reaches its boiling point. Its smoke point is around 495F and its boiling point edges up towards 572F.
on the oil pan at the lowest point.
At the lowest point of the engine oil pan.
At the lowest point inside the oil pan.
At the lowest point on the engine oil pan.
Smoke point is the maximum flame height, expressed in millimeters, at which a fuel can be burned in a standard wick-fed lamp without smoking. A higher smoke point indicates a fuel with a lower tendency to produce smoke.Aromatics tend to burn with a smoky flame. The order of molecule type from highest smoke point (least smoky) to lowest smoke point (most smoky) is as follows: Straight chain parrafins, branched parrafins, naphthenes, and finally aromatics.Smoke point is an important specification for Jet Fuel (jet fuel is the kerosene fraction of a crude oil distillation).Source: Properties of Crude Oils. Haverly Systems Inc. 1987-2010. Pg. 28.
The oil pan would be found at the lowest point of the engine.
Peanut, Soybean and Canola oils all have very high smoke points.
Yes, different oils can be mixed in deep fat frying, but one needs to be aware of the smoke point of different oils. For example, olive oil is not used for deep frying because it has a low smoke point. Peanut oil and lard have higher smoke points.