Poppyseed oil rancid. It is more stable than safflower oil and linseed oil. Poppyseed oil is a carrier oil, having little or no odor and a pleasant taste. The primary aroma compound responsible for its flavor is 2-pentylfuran; also present are the volatile compounds 1-pentanol, 1-hexanal, 1-hexanol, and caproic acid. In the 19th century poppy seed oil was used as cooking oil, lamp oil, and varnish, and was used to make paints and soaps. Today, all of these uses continue, and poppyseed oil has additional culinary and pharmaceutical uses. Particularly notable are its uses as a carrier for oil paints and as
Oil production plant Sometimes the produced oil may be "stabilised" (a form of partial distillation) which reduces vapour pressure and sweetens "sour" crude oil by removal of hydrogen sulphide, thereby making the crude oil safer for storage and transport. The production plant is said to begin after the production wing valve on the oil well. The product from each well is piped through the choke valve, which regulates the rate of flow. The flowlines are gathered at the inlet manifold and routed into a separator, which will separate the three components. Once the oil has been separated from the gas and produced water,