… fats and oils and their fractions, boiled, oxidised, dehydrated, sulphurised, blown, polymerised by heat in …
Explanatory notes
… their chemical structure thereby improving their viscosity, drying power (i.e., the property of absorbing oxygen when … cause polymerisation in the molecules. Oil thus processed dries more rapidly and forms a film which absorbs less water than the usual film of dried oil, and has greater mechanical strength. Sulphurised …