DOCSLIB.ORG

Factors Affecting Water Solubility in Oils

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Factors Affecting Water Solubility in Oils Senja Paasimaa Application Manager Vaisala Helsinki, Finland Factors Affecting Water Solubility in Oils solution is a thermody- also increase solvating efficiency. Water can occur in three phases namically stable state, Mineral-based transformer oils within an oil system, depending on A where solvating forc- typically have very little additives es homogeneously mix all the and therefore have low solubility the chemistry of the oil in question. molecules present in the solu- like base oil, whereas lubrication This goes for both mineral and tion. The type and amount of ad- oils with greater amounts of ad- synthetic oil. In general, oils dissolve ditives mostly determine the wa- ditives generally have much high- ter solubility of new oils, where- er solubility (Figure 1). some water. However, each oil has its as oxidation products have a re- The overall absorption forc- specific water-saturation point beyond markable effect on the solubility es and water content of the solu- of aged oils. tion in the equilibrium state are which excess water becomes either determined by Gibb’s energy of emulsified or free. Therefore in various Oil composition mixing. On the molecular level, Pure base oils have very limit- the absorption forces are binding oil-systems, one may have to deal with ed solubility, which is related to forces between the water mole- dissolved, emulsified, and/or free- the ratios of paraffin, naphthenic, cules and the molecules in the oil and aromatic compounds. The matrix. Water molecules are po- water. saturation point at 20 °C varies lar by nature, so the interaction from approximately 30 parts per forces increase with the increas- million (ppm) of paraffin oils to ing polarity of the matrix mole- over 200 ppm of fully aromat- cules, such as additives and oxi- ic liquids, but it is typically be- dation products. tween 40 to 80 ppm. Solubility may increase significantly with Temperature the use of additives. The typical The dependence of solubility on value for new lubrication oil is temperature is almost always ex- <500 ppm. Oxidation products ponential (Figure 1). Hot oil dis- 24 169/2005 1800 9000 1600 8000 1400 7000 1200 6000 1000 5000 m m pp 800 pp 4000 600 3000 400 2000 new 200 lubrication oil 1000 base oil used 0 0 0 20 40 60 80 100 120 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 T (°C) aw Figure 1: Average water solubility of mineral base oil and one lube oil Figure 2: Solubility of fresh and used engine lubrication oil. as function of temperature. solves greater amounts of water. sion and cavitation type damages ter content, thus not giving any uid hydrocarbons. The sensor’s The hotter the oil, the greater the are mainly consequences of the indication whether water is dis- excellent chemical tolerance pro- water absorption from air to oil free water phase. solved or free. However, due to vides accurate and reliable mea- in the same humidity conditions. Under a high mixing ratio or differences in oil types and diffi- surement over a wide measure- This should be noted in any sys- presence of surfactant additives culty in predicting aging effects, ment range. tem setup, as airborne moisture (i.e. wetting agents that lower the ppm values are often not suffi- contamination is one of the most surface tension of a liquid, allow- cient. Therefore, relative values ppm conversion common water sources. ing easier spreading, and the in- like water activity (aw) are useful If the solubility of a specific oil terfacial tension between two liq- parameters for setting alarms in is known through the whole op- Aging of oil uids), water may form an emul- control systems. erating temperature range, the Lubricating oil circulating in sion with oil. An emulsion is a Capacitive thin film sensors measured relative moisture val- high-speed systems deteriorates mixture of two unblendable sub- give this value without temper- ue can be converted to absolute with time due to oxidation. Oil stances, where one substance is ature corrections or oil-type cal- water content (ppmw). However, characteristics - presence of ox- dispersed in the other. Because ibrations. The active film of the we must note that the conversion ygen, catalysts present, and the of surfactants, micro-size wa- sensor absorbs water molecules, is valid only if the water solubil- temperature levels to which the ter droplets are homogeneously which change the dielectric con- ity of the oil does not change. In oil is exposed - determine the mixed in oil, forming an emul- stant (i.e. a measure of the abili- lubrication systems the solubili- rate of the aging process. In lu- sion. The surfactants are chem- ty of a material to resist the for- ty changes with time regardless brication oil systems, air is always icals that have both hydrophilic mation of an electric field within of the system maintenance (Fig- present, and the metal debris (a molecule that can bond with it) of the film. The absorption is ure 2). In such cases, conversion from machine construction and water) and hydrophobic (a mole- proportional to the equilibrium to fresh oil does not give a true the moisture present are catalysts cule that is repelled by water) na- relative humidity of oil, thus indi- value of the water amount. How- for the aging, that is, oil deteri- tures and thus are soluble to both cating the margin to saturation. ever, an oil regeneration process oration process. Aging process- phase water and oil. They form The Vaisala HUMICAP® may fully restore the original wa- es are equilibrium reactions, and micelles (liquid particles) over thin film polymer sensor prod- ter solubility level of the oil. ● therefore the decay rate of oil is a the water droplets that convert ucts are beneficial in applications function of activity of water rath- the droplets “soluble” in oil. Sur- where the water amount must not er than absolute water content. factants may be added to oils to exceed solubility limit, i.e. free High temperatures and mechan- form emulsion, or some additives water has to be avoided. The sen- ical stresses, e.g. in the bearings, may act as emulsifiers, although sor is very sensitive even to negli- also accelerate the process. added for different purposes. gible amounts of water and other small polar molecules. Therefore, Free water / emulsion the active polymer film and the When water content in oil reach- Moisture measurement sensor structure have to be such es the saturation point of that oil, Traditionally, water in oil has that the additives and oxidation it separates out and free water is been measured by Karl Fish- products in oil do not disturb the formed, resulting in a two-phase er titration (a method for deter- measurement. The latest genera- system. Free water is common- mining the moisture content of tion of the Vaisala HUMICAP® ly considered as the number one a sample) and expressed in ppm, sensor is developed for demand- contaminant of oil. Water corro- which is the total absolute wa- ing moisture measurement in liq- 169/2005 25.
Load more

Recommended publications
  • Olive Oil Jars Left Behind By
    live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed.
    [Show full text]
  • Saturated, Unsaturated, and Trans Fat
    Lifestyle Coach Facilitation Guide: Post-Core Fats - Saturated, Unsaturated, and Trans Fat Content Overview This session answers the question “what is fat?” It explores the different types of fat, and shows which fats are healthy (monounsaturated and polyunsaturated) and which fats are unhealthy (saturated and trans fat). Participants learn tips for choosing foods with healthy fats and avoiding foods with unhealthy fats. More information on cholesterol appears in Post-Core Session: Heart Health. Lifestyle Coach Preparation Checklist Materials Post-core handouts: What is Fat? Healthy Fats: Omega-3, Monounsaturated and Polyunsaturated Fats to Avoid: Saturated and Trans Fat Identifying Healthier Alternatives Tips for Choosing the Best Types of Fat “Food and Activity Trackers” “Lifestyle Coach’s Log” Balance scale Post-Core: Fats – Saturated, Unsaturated, and Trans Fat Key messages to reinforce A completely fat-free diet would not be healthy, yet it is important that fat be consumed in moderation. The main types of “healthy” fats are monounsaturated and polyunsaturated. The main types of “unhealthy” fats are saturated and trans fat. Saturated fats are primarily found in foods that come from animals, such as meat and dairy. Try to switch to lower-fat versions of these foods. In order to avoid trans fat, look on nutrition labels for ingredients such as “partially hydrogenated” oils or shortening. In addition, look for trans fat in the nutritional information in products like commercially baked cookies, crackers, and pies, and fried foods. After the session At the completion of this session, do the following: Use the “Notes and Homework Page” for notes and follow-up tasks.
    [Show full text]
  • Water-Based Lubricants: Development, Properties, and Performances
    lubricants Review Water-Based Lubricants: Development, Properties, and Performances Md Hafizur Rahman 1, Haley Warneke 1, Haley Webbert 1, Joaquin Rodriguez 1, Ethan Austin 1, Keli Tokunaga 1, Dipen Kumar Rajak 2 and Pradeep L. Menezes 1,* 1 Department of Mechanical Engineering, University of Nevada-Reno, Reno, NV 89557, USA; mdhafi[email protected] (M.H.R.); [email protected] (H.W.); [email protected] (H.W.); [email protected] (J.R.); [email protected] (E.A.); [email protected] (K.T.) 2 Department of Mechanical Engineering, Sandip Institute of Technology & Research Centre, Nashik 422213, India; [email protected] * Correspondence: [email protected] Abstract: Water-based lubricants (WBLs) have been at the forefront of recent research, due to the abundant availability of water at a low cost. However, in metallic tribo-systems, WBLs often exhibit poor performance compared to petroleum-based lubricants. Research and development indicate that nano-additives improve the lubrication performance of water. Some of these additives could be categorized as solid nanoparticles, ionic liquids, and bio-based oils. These additives improve the tribological properties and help to reduce friction, wear, and corrosion. This review explored different water-based lubricant additives and summarized their properties and performances. Viscosity, density, wettability, and solubility are discussed to determine the viability of using water-based nano-lubricants compared to petroleum-based lubricants for reducing friction and wear in machining. Water-based liquid lubricants also have environmental benefits over petroleum-based lubricants. Further research is needed to understand and optimize water-based lubrication for tribological systems completely.
    [Show full text]
  • Wastewater Treatment and Reuse in the Oil & Petrochem Industry
    Engineering Conferences International ECI Digital Archives Wastewater and Biosolids Treatment and Reuse: Proceedings Bridging Modeling and Experimental Studies Spring 6-13-2014 Wastewater treatment and reuse in the oil & petrochem industry – a case study Alberto Girardi Dregemont Follow this and additional works at: http://dc.engconfintl.org/wbtr_i Part of the Environmental Engineering Commons Recommended Citation Alberto Girardi, "Wastewater treatment and reuse in the oil & petrochem industry – a case study" in "Wastewater and Biosolids Treatment and Reuse: Bridging Modeling and Experimental Studies", Dr. Domenico Santoro, Trojan Technologies and Western University Eds, ECI Symposium Series, (2014). http://dc.engconfintl.org/wbtr_i/46 This Conference Proceeding is brought to you for free and open access by the Proceedings at ECI Digital Archives. It has been accepted for inclusion in Wastewater and Biosolids Treatment and Reuse: Bridging Modeling and Experimental Studies by an authorized administrator of ECI Digital Archives. For more information, please contact [email protected]. Wastewater Treatment and Reuse In Oil & Petrochemical Industry Otranto, June 2014 COMPANY PROFILE DEGREMONT, THE WATER TREATMENT SPECIALISTS 4 areas of 5 areas of expertise: activities: . Drinking water production . Design & Build plants . Operation & . Reverse osmosis desalination Services plants . Urban wastewater treatment . Equipment and reuse plants . BOT / PPP . Biosolid treatment systems . Industrial water production and wastewater treatment units plants 2 Wastewater Treatment and Reuse COMPANY PROFILE DEGREMONT, THE WATER TREATMENT SPECIALISTS In over For industrials: For local authorities: 70 . Energy . Drinking water countries, . Upstream oil and gas Degrémont offers . Desalination . Refining and solutions to local . Urban wastewater authorities and petrochemicals . Sludge and biosolids industries . Chemicals . Pharmaceutical, cosmetics, fine chemicals .
    [Show full text]
  • Weekly Petroleum Status Report
    Summary of Weekly Petroleum Data for the week ending September 17, 2021 U.S. crude oil refinery inputs averaged 15.3 million barrels per day during the week ending September 17, 2021 which was 1.0 million barrels per day more than the previous week’s average. Refineries operated at 87.5% of their operable capacity last week. Gasoline production increased last week, averaging 9.6 million barrels per day. Distillate fuel production increased last week, averaging 4.5 million barrels per day. U.S. crude oil imports averaged 6.5 million barrels per day last week, increased by 0.7 million barrels per day from the previous week. Over the past four weeks, crude oil imports averaged about 6.1 million barrels per day, 18.9% more than the same four-week period last year. Total motor gasoline imports (including both finished gasoline and gasoline blending components) last week averaged 1.1 million barrels per day, and distillate fuel imports averaged 184,000 barrels per day. U.S. commercial crude oil inventories (excluding those in the Strategic Petroleum Reserve) decreased by 3.5 million barrels from the previous week. At 414.0 million barrels, U.S. crude oil inventories are about 8% below the five year average for this time of year. Total motor gasoline inventories increased by 3.5 million barrels last week and are about 3% below the five year average for this time of year. Finished gasoline and blending components inventories both increased last week. Distillate fuel inventories decreased by 2.6 million barrels last week and are about 14% below the five year average for this time of year.
    [Show full text]
  • Physical and Chemical Properties of Oil
    Physical and Chemical Properties of Oil 15th Annual OSC Readiness Training Program www.oscreadiness.org Physical and Chemical Properties of Oil Several physical and chemical properties useful to OSCs Determine what response technology works Terminology of the oil industry (jargon) . example: 1 Barrel of Oil is 42 gal . example: API Gravity 15th Annual OSC Readiness Training Program www.oscreadiness.org 2 Physical and Chemical Properties which affect cleanup and behavior on water Specific gravity Surface tension Viscosity Pour point Flash point Solubility in water And how these parameters change with time These parameters are measured at “standard temperature and atmospheric pressure Oil Spills are not at “standard temperatures and pressure” 15th Annual OSC Readiness Training Program www.oscreadiness.org 3 Physical properties of Oil Specific Gravity-The specific gravity of a substance is a comparison of its density to that of water. Less than SG 1.0 floats on water Greater than SG 1.0 sinks in water Majority of oils “float” Great spill cleanup significance In general, specific gravity of spilled oil will increase over time, as volatiles evaporate 15th Annual OSC Readiness Training Program www.oscreadiness.org 4 Physical properties of Oil API Gravity (American Petroleum Institute) Pure Water has arbitrary API Gravity of 10 Light crudes are generally those with an API gravity over 40. Gasoline ~ 60. Those with an API gravity below 40 are regarded as heavy There is an inverse relationship between API gravity
    [Show full text]
  • The Behavior and Effects of Oil Spills in Aquatic Environments 1
    The Behavior and Effects Of Oil Spills In Aquatic Environments 1 INTRODUCTION WHEN WE THINK of oil spills, we usually think of oil horizontally into a smooth and slippery surface, called a tankers spilling their cargo in oceans or seas. However, oil slick, on top of the water. Factors which affect the ability of spilled on land often reaches lakes, rivers, and wetlands, an oil spill to spread include surface tension, specific gravity, where it can also cause damage. Oceans and other and viscosity. saltwater bodies are referred to as marine environments. • Surface tension is the measure of attraction between the Lakes, rivers, and other inland bodies of water are called surface molecules of a liquid. The higher the oil’s freshwater environments. The term aquatic refers to both surface tension, the more likely a spill will remain in marine and freshwater environments. place. If the surface tension of the oil is low, the oil will When oil is spilled into an aquatic environment, it can spread even without help from wind and water harm organisms that live on or around the water surface currents. Because increased temperatures can reduce a and those that live under water. Spilled oil can also liquid’s surface tension, oil is more likely to spread in damage parts of the food chain, including human food warmer waters than in very cold waters. resources. • Specific gravity is the density of a substance compared to The severity of the impact of an oil spill depends on a the density of water. Since most oils are lighter than variety of factors, including characteristics of the oil itself.
    [Show full text]
  • Cut Down on Saturated Fats
    DIETARY GUIDELINES Cut Down on FOR AMERICANS 2015-2020 EIGHTH EDITION Saturated Fats Limiting saturated fats is important for your health — and it doesn’t mean you have to cut down on flavor. Learn how to swap out saturated fats for healthier options. The 2015–2020 Dietary Guidelines for Americans recommends limiting calories from saturated fats to less than 10% of the total calories you eat and drink each day. That’s about 200 calories for a 2,000 calorie diet. What are saturated fats? What are unsaturated fats? Saturated fats are one type of fat in the foods we eat and the Unsaturated fats are beverages we drink. Most come from animal products, like dairy, found in some foods and meat, and poultry. To limit the amount of saturated fats you eat, most oils. There are 2 choose lower-fat and lean options of dairy, meat, and poultry — types of unsaturated fats: like skim milk, lean beef, and grilled chicken breast without monounsaturated fatty acids the skin. (MUFA) and polyunsaturated Eating too many foods high in saturated fats can be bad for your fatty acids (PUFA). health. By replacing saturated fats with unsaturated fats, you may While saturated fats have lower your risk of getting heart disease. health risks, unsaturated fats have health benefits. Focus on getting unsaturated What foods and beverages are higher fats from: in saturated fats? • Seafood (like salmon, trout, herring, tuna, and mackerel) • Meats higher in fat, like beef ribs, sausage, and some • W alnuts, almonds, cashews, processed meats and most other nuts • Higher-fat dairy, like regular-fat cheeses and whole or 2% milk • Sesame, pumpkin, and flax • Butter, stick margarine, cream, and cream cheese seeds • Some tropical oils, like coconut and palm kernel oil • Olive, canola, peanut, • Cakes, cookies, and some snack foods sunflower, safflower, corn, soybean, and cottonseed oils* Dishes with many ingredients — like pizza, casseroles, burgers, • A vocados tacos, and sandwiches — tend to have ingredients that are high in saturated fats.
    [Show full text]
  • Fossil Energy Study Guide: Oil
    Fossil Energy Study Guide: Oil LOOKING DOWN AN OIL WELL Ever wonder what oil looks like underground, down deep, hundreds or thousands of feet below the surface, buried under millions of tons of rock and dirt? If you could look down an oil well and see oil where nature created it, you might be surprised. You wouldn’t see a big underground lake, as a lot of people think. Oil doesn’t exist in deep, black pools. In fact, an underground oil formation—called an “oil reservoir” —looks very much like any other rock formation. It looks a lot like...well, rock. Oil exists underground as tiny droplets trapped inside the open spaces, called “pores,” inside rocks. Th e “pores” and the oil droplets can be seen only through a microscope. Th e droplets cling to the rock, like drops of water cling Rock Pores to a window pane. When reservoir rock is magnifi ed, the tiny pores that contain trapped oil droplets How do oil companies break these tiny droplets away from the rock can be seen. thousands of feet underground? How does this oil move through the dense rock Oil in a reservoir acts something like the air in a balloon. Th e pressure and into wells that take it to the surface? How do the tiny droplets combine into comes from millions of tons of rock lying on the oil and from the earth’s the billions of gallons of oil that the United States and the rest of the world natural heat that builds up in an oil reservoir and expands any gases that may use each day? be in the rock.
    [Show full text]
  • Serum Biochemistry Profile of Laying Hens Fed Diets with Fish Waste Oil
    Arq. Bras. Med. Vet. Zootec., v.73, n.1, p.223-230, 2021 Serum biochemistry profile of laying hens fed diets with fish waste oil [Parâmetros bioquímicos sanguíneos de poedeiras leves alimentadas com rações contendo óleo do resíduo de pescado] K.C.B.T.R. Brelaz1, F.G.G. Cruz2*, J.P.F. Rufino1, R.J.M. Brasil1, A.F. Silva3, A.N.A. Santos3 1Aluno de pós-graduação ˗ Universidade do Estado do Amazonas ˗ Manaus, AM 2Faculdade de Ciências Agrárias ˗ Universidade Federal do Amazonas ˗ Manaus, AM 3Aluno de pós-graduação ˗ Universidade Federal do Amazonas ˗ Manaus, AM ABSTRACT The present study aimed to evaluate increasing levels of fish waste oil in diets for laying hens on serum biochemistry profile. 192 Hisex White laying hens at 29 weeks of age were used, with water and food ad libitum. The experimental design was completely randomized consisting of eight treatments corresponding to the inclusion levels of fish waste oil (0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5%) in the diets, with four replicates of six birds each. Data collected were subjected to polynomial regression at 5% of significance. Significant differences (P<0.05) were observed in triglycerides, glucose, total cholesterol, and uric acid. These parameters presented a decrease when hens fed diets with higher level of fish waste oil. The results of the present study indicated that the inclusion of fish waste oil caused a significant effect in the serum biochemical profile of laying hens, especially in glucose, triglycerides, total cholesterol, and uric acid concentrations. The inclusion level of 3.5% of fish waste oil caused larger disequilibrium in the serum biochemical profile of laying hens.
    [Show full text]
  • Type of Fat/Oil Advantages/ Sources Disadvantages Saturated Fat Is Solid at Room Temperature
    Type of Fat/Oil Advantages/ Sources Disadvantages Saturated fat is solid at room temperature. It is mostly in Saturated Increase bad (LDL) Butter, lard, animal foods, such as milk, cholesterol levels processed meats, full fat dairy products, cheese, and meat, and is also fast food, (coconut & in tropical oils, such as coconut palm oil higher in oil, palm oil, and cocoa butter. saturated fats) Unsaturated fat is liquid at Unsaturated Decrease bad (LDL) Vegetable oils, canola room temperature. There are (Monounsaturated, cholesterol levels oil, fish, nuts, seeds, two main types of Polyunsaturated) avocado polyunsaturated fats: Omega-3 and Omega-6 fatty acids. Omega-3 Important for heart Vegetable oils, Omega-6 and brain health as avocados, walnuts, Trans Fat has been changed by well as decreasing the flaxseed, as well some a process called hydrogenation. risk of some types of fish and shellfish cancer (salmon, sardines, This process increases the shelf oysters, and shrimp) life of fat and makes the fat harder at room temperature. Trans Fat Increase bad (LDL) Processed foods, (Hydrogenated Oils) cholesterol levels & bakery goods, chips, lower good (HDL) fast food cholesterol levels Smoke Point An oil’s ‘smoke point’ indicates how high a heat the oil can take before, literally, beginning to smoke. When an oil smokes, it releases carcinogens into the air and free radicals within the oil. For the healthiest approach, discard any oil that has gone beyond the smoke point. All oils are refined except where designated with an asterisk..
    [Show full text]
  • Used Oil Fact Sheet # 9
    STATE OF CONNECTICUT DEPARTMENT OF ENVIRONMENTAL PROTECTION BUREAU OF MATERIALS MANAGEMENT AND COMPLIANCE ASSURANCE ENGINEERING & ENFORCEMENT DIVISION 79 ELM STREET, HARTFORD CT 06106-5127 TEL. (860) 424-3023 TOLL-FREE 1-888-424-4193 www.ct.gov/deep Used Oil Fact Sheet # 9 MANAGEMENT OF HOUSEHOLD DO-IT-YOURSELFER USED OIL What Is Household Do-It-Yourselfer Used Oil? Household do-it-yourselfer used oil (or “DIY oil”) is oil that is generated by individuals in households, from activities such as the maintenance of personal vehicles. DIY oil includes crank case oil and other types of oils, such as transmission fluid, power steering fluid, hydraulic fluid, and brake fluid. These oils may come from any type of motorized vehicles, including cars, vans, trucks, motorcycles, off-road vehicles, lawn care vehicles, and snow blowers. DIY oil does NOT include other vehicle fluids, such as antifreeze, windshield washer fluid, or fuels (including gasoline and diesel fuel). It also does not include used oil that is generated through the maintenance of commercial vehicles. Owners of commercial vehicles are subject to special requirements for the management of their used oil. Why Is It Important to Properly Disposed of DIY Oil? Just one quart of DIY oil can make millions of gallons of drinking water unfit to drink. Since over a million gallons of DIY oil are generated in Connecticut each year, it is easy to see just how much of a threat to our drinking water supplies improperly disposed of DIY oil can be. DIY oil that is improperly disposed of can also kill trees and other plants, harm fish and wildlife, and pollute rivers, streams, and wetlands.
    [Show full text]