(AP) -- Phil DeVore pulls a folded piece of aluminum from a murky pond. The aluminum looks like a piece of siding that's blown off a building, but DeVore knows it's much more valuable than that. He slips a rubber band off the aluminum and unfolds it. He likes what he sees -- 50 or 60 glistening black leeches. They're your common ribbon leeches, Nephelopsis obscura to aquatic biologists.
After its initial use, cooking oil can be refrigerated or frozen and reused for another six hours of cooking (see References 2). Don't reuse cooking oil if it smells rancid or you can't heat it without smoke developing, as this indicates significant deterioration (see References 1 and 4).
Palm Oil. One problem with oils is that they eventually go rancid. Some are more stable than others. Castor oil has a very long shelf life. Flax oil will turn rancid in fifteen minutes at room temperature.Coconut oil lasts about five years, but just after three years you can taste a difference.Partially Hydrogenated oils have a very long shelf life too.astor oil has a very long shelf life. Flax oil will turn rancid in fifteen minutes at room temperature. Coconut oil lasts about five years, but just after three years you can taste a difference. Partially Hydrogenated oils have a very long shelf life too.