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Oil
(oil), n.[OE. oile, OF. oile, F. huile, fr. L. oleum; akin to Gr. . Cf. Olive.] Any one of a great variety of unctuous combustible substances, not miscible with water; as, olive oil, whale oil, rock oil, etc. They are of animal, vegetable, or mineral origin and of varied composition, and they are variously used for food, for solvents, for anointing, lubrication, illumination, etc. By extension, any substance of an oily consistency; as, oil of vitriol.
The mineral oils are varieties of petroleum. See Petroleum. The vegetable oils are of two classes, essential oils (see under Essential), and natural oils which in general resemble the animal oils and fats. Most of the natural oils and the animal oils and fats consist of ethereal salts of glycerin, with a large number of organic acids, principally stearic, oleic, and palmitic, forming respectively stearin, olein, and palmitin. Stearin and palmitin prevail in the solid oils and fats, and olein in the liquid oils. Mutton tallow, beef t
Oil
(), v. t.[imp. & p. p.Oiled (); p. pr. & vb. n.Oiling.] To smear or rub over with oil; to lubricate with oil; to anoint with oil.
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