[47508] in linux-announce channel archive
We get Rid of your Timeshare Contract
daemon@ATHENA.MIT.EDU (Be Free Of Your Timeshare)
Thu Jan 30 11:25:12 2025
Date: Thu, 30 Jan 2025 17:09:12 +0100
From: "Be Free Of Your Timeshare" <BeFreeOfYourTimeshare@glucofreeze.sa.com>
Reply-To: "BeFreeOfYourTimeshare.com" <BeFreeOfYourTimeshare@glucofreeze.sa.com>
To: <linuxch-announce.discuss@charon.mit.edu>
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We get Rid of your Timeshare Contract
http://glucofreeze.sa.com/GeDQp77ZikHoZnPjVyPezvCAImp_cAwA73JsxXm5UNL2GdD67g
http://glucofreeze.sa.com/7xLqrSfjeBPWa24hC2Coe7jD1GRoZwtFMgKVFhsHuPdqprPWRQ
he processing of edible oils, the oil is heated under vacuum to near the smoke point or to about 232 °C (450 °F), and water is introduced at the bottom of the oil. The water immediately is converted to steam, which bubbles through the oil, carrying with it any chemicals which are water-soluble. The steam sparging removes impurities that can impart unwanted flavors and odors to the oil. Deodorization is key to the manufacture of vegetable oils. Nearly all soybean, corn, and canola oils found on supermarket shelves go through a deodorization stage that removes trace amounts of odors and flavors, and lightens the color of the oil. However, the process commonly results in higher levels of trans fatty acids and distillation of the oil's natural compounds.
Occupational exposure
People can breathe in vegetable oil mist in the workplace. The U.S. Occupational Safety and Health Administration (OSHA) has set the legal limit (permissible exposure limit) for vegetable oil mist exposure in the workplace as 15 mg/m3 total exposure and 5 mg/m3 respiratory exposure over an eight-hour workday. The U.S. National Institute for Occupational Safety and Health (NIOSH) has set a recommended exposure limit (REL) of 10 mg/m3 total expos
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<div style="color:#FFFFFF;font-size:8px;visibility:hidden;">he processing of edible oils, the oil is heated under vacuum to near the smoke point or to about 232 °C (450 °F), and water is introduced at the bottom of the oil. The water immediately is converted to steam, which bubbles through the oil, carrying with it any chemicals which are water-soluble. The steam sparging removes impurities that can impart unwanted flavors and odors to the oil. Deodorization is key to the manufacture of vegetable oils. Nearly all soybean, corn, and canola oils found on supermarket shelves go through a deodorization stage that removes trace amounts of odors and flavors, and lightens the color of the oil. However, the process commonly results in higher levels of trans fatty acids and distillation of the oil's natural compounds. Occupational exposure People can breathe in vegetable oil mist in the workplace. The U.S. Occupational Safety and Health Administration (OSHA) has set the legal limit (permissible exposure limit) for vegetable oil mist exposure in the workplace as 15 mg/m3 total exposure and 5 mg/m3 respiratory exposure over an eight-hour workday. The U.S. National Institute for Occupational Safety and Health (NIOSH) has set a recommended exposure limit (REL) of 10 mg/m3 total expos</div>
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