Assertion: olive oil's smoke point | /r/HasProperty | the temperature
Facets:
Source sentences:
text: There are two properties of cooking oils that matter most: Smoke point: The temperature at which the fats begin to break down and turn into smoke.
text: The smoke point of an oil is the temperature at which it starts to degrade and release harmful free radicals ( 24 ).
text: Oil smoke point is the temperature at which the oil begins to break down, become carcinogenic, and release smoke into the air.
text: The smoke point of oil is the temperature at which it starts burning.
text: The smoke point of an oil or fat is the temperature at which, under defined conditions, sufficient volatile compounds emerge from the oil and a bluish smoke becomes clearly visible," explains Leandro Ravetti, the study's co-author and agriculture engineer and technical director of Modern Olives laboratory in Australia.
text: The smoke point of an oil is the temperature at which it starts to degrade and produce visible smoke.