I presently use Mobil 1 in my vehicles and have had no problems with anyuthing. I was wondering though if anyone knows the following two questions.
1. NAPA oil, is it really Valvoline in a generic NAPA bottle?
2. If AMSOIL is so good, why was I not able to locate the American petroleum institutes starburst symbol on the bottle?
3. If using synthetic oil is it really feasable to go 6 to 7,000 miles between oil changes? I go by the cars oil life monitor and average 6,500 between changes. I have had no problems so far and both my cars run great. I guess I am just looking for input. Thanks
I do not know ht ese answers and was wondering if anyone else did.Oil quality?
Oil is oil as much as gas is gas. Some minor differences in additives, although synthetic is different than regular oil.
AMSOIL is a scam.
Yes, synthetic will run longer than regular oil w/o breakdown. As far as the oil life monitor goes, well, it may be ok, then again, the manufacturer DOES want to sell you a new car not too far down the road....Oil quality?
Change you oil per manufacturers recommendations. Use a good oil and a good filter like a Wix (my favorite). Regular maintenance pays. Napa oil is made by Valvoline to Napa's specs. Only difference
You can go 10,000 miles, but you may want to change the filter at about 5,000.
Wednesday, April 28, 2010
Which high quality motor oil brands (lubricants) to you know ???
I mean... Havoline, Mobil, Shell...???
Please indicate the country you are from or simply (USA, EU, ...)
Tx in advance !!!Which high quality motor oil brands (lubricants) to you know ???
As long as you use the weight and SAE grade motor oil recommended by the manufacturer of the car, there is no real difference among brands.
Consumer Reports tested motor oils by putting them in New York City taxis and checking the tolerances on wear surfaces before and after running them hard for many miles. There was no measurable difference in protection among all the oils tested.
This was not the most severe test, however, because the cars ran continuously, so there were no 'cold starts,' the toughest test your oil must face.
Full synthetic oil (Mobil One, Castrol Syntec, Penzoil Platinum, Valvoline MaxLife Full Synthetic, Quaker State Q Advanced Engine Full Synthetic, or Amzoil, etc.) protects better in this case. Because they have a wider viscosity index (thicken less with cold, thin less with heat) they are thinner after sitting while you work or sleep, so that the oil pump can get it to where it is needed to protect against wear quicker.
Synthetics also thin out less as your engine heats up, so they maintain the protective film better and under more severe conditions.
Finally, a synthetic oil's light fractions (thinner components) are less volatile, so they don't evaporate as readily, making the oil more stable and longer lasting.
I hope this helps. Good motoring!Which high quality motor oil brands (lubricants) to you know ???
I usually use Castrol or Valvoline
I have heard from many gear heads that Amsol makes the best overall oils/lubricants around. I also have seen lab reports agreeing with this.
Royal Purple for sure.
i use nothing but synthetics in my cars... the only one i've used is Royal Purple... its a raced developed oil that is definitely worth its weight in gold... i've also heard very good things about Mobil 1 and Amsoil... another oil to look for is Red Line Oil... good luck with what you choose...
from the US by the way...
I've used Vavoline 30 SAE in all my cars since the 70's. The exception to that rule...Using 10w-40 in my newer model cars.
Reason: When you do have to rebuild an engine. It's a nice way to eliminate 3-6 hours work. There is NO build up of sludge inside the engine with this oil.
I haven't ';had'; to rebuild one in years, other than my toys. And, they get dogged pretty hard. So they naturally need one from time to time.
From: USA
Please indicate the country you are from or simply (USA, EU, ...)
Tx in advance !!!Which high quality motor oil brands (lubricants) to you know ???
As long as you use the weight and SAE grade motor oil recommended by the manufacturer of the car, there is no real difference among brands.
Consumer Reports tested motor oils by putting them in New York City taxis and checking the tolerances on wear surfaces before and after running them hard for many miles. There was no measurable difference in protection among all the oils tested.
This was not the most severe test, however, because the cars ran continuously, so there were no 'cold starts,' the toughest test your oil must face.
Full synthetic oil (Mobil One, Castrol Syntec, Penzoil Platinum, Valvoline MaxLife Full Synthetic, Quaker State Q Advanced Engine Full Synthetic, or Amzoil, etc.) protects better in this case. Because they have a wider viscosity index (thicken less with cold, thin less with heat) they are thinner after sitting while you work or sleep, so that the oil pump can get it to where it is needed to protect against wear quicker.
Synthetics also thin out less as your engine heats up, so they maintain the protective film better and under more severe conditions.
Finally, a synthetic oil's light fractions (thinner components) are less volatile, so they don't evaporate as readily, making the oil more stable and longer lasting.
I hope this helps. Good motoring!Which high quality motor oil brands (lubricants) to you know ???
I usually use Castrol or Valvoline
I have heard from many gear heads that Amsol makes the best overall oils/lubricants around. I also have seen lab reports agreeing with this.
Royal Purple for sure.
i use nothing but synthetics in my cars... the only one i've used is Royal Purple... its a raced developed oil that is definitely worth its weight in gold... i've also heard very good things about Mobil 1 and Amsoil... another oil to look for is Red Line Oil... good luck with what you choose...
from the US by the way...
I've used Vavoline 30 SAE in all my cars since the 70's. The exception to that rule...Using 10w-40 in my newer model cars.
Reason: When you do have to rebuild an engine. It's a nice way to eliminate 3-6 hours work. There is NO build up of sludge inside the engine with this oil.
I haven't ';had'; to rebuild one in years, other than my toys. And, they get dogged pretty hard. So they naturally need one from time to time.
From: USA
How the volume of Sudan oil reserve,and is it good in quality?
Sudan’s proven oil reserves consist of 700 mm barrels in the Muglad and Melut Basins in mostly northern Sudan, both discovered by Chevron in its pioneering exploration work in the 1970/80s. In the southern region, high potential for finding future oil reserves exists in the “Sudd” (Arabic meaning barrier for its dense aquatic vegetation) swamp. The Sudd is a massive clay-soiled bowl-type basin where the White Nile yearly overflows its tributaries as it flows north through Sudan and Egypt.
Energy professionals believe the Sudd likely holds an additional 5 bn barrels or so in recoverable reserves. Together, these aggregate reserves (Muglad, Melut and Sudd) will be sufficient to maintain production for nearly 60 years, meaning Sudan will be a major oil supplier for China for decades. (7)
Crude oil from the Sudanese interior is a very sweet crude with sulphur content less than 0.4 percent. It is paraffinic, with API 34 gravity, and is on high demand in the Far East and the Pacific.
Energy professionals believe the Sudd likely holds an additional 5 bn barrels or so in recoverable reserves. Together, these aggregate reserves (Muglad, Melut and Sudd) will be sufficient to maintain production for nearly 60 years, meaning Sudan will be a major oil supplier for China for decades. (7)
Crude oil from the Sudanese interior is a very sweet crude with sulphur content less than 0.4 percent. It is paraffinic, with API 34 gravity, and is on high demand in the Far East and the Pacific.
Where can I buy top quality Snake Oil?
Pastor Billy says: write me or email I also offer Peter Popoff water, the Prosperity Prayer Cloth and the End-times wall-mural that John Hagee uses on stage you'll be able to track your sins through the tribulation because only the Evangelical-Christian zionists/John Darby dispensationalists will be raptured joining Pastor Lehaye (bonehead) in the clouds
';Can I get an, Amen?';Where can I buy top quality Snake Oil?
azuregreen--they really do have itWhere can I buy top quality Snake Oil?
email me. i have some i can spare.
Most cult groups.
Benny Hinn has some for sale.
I agree with noor
http://www.papajimsbotanica.com
http://www.indioproducts.com
Try Azure Green. - they have a website.
Christian Bookstore...
From the best snake oil salesman in the US, George Duhbyah
At any one of the A.M.A. or F.D.A. pimp drug dealers.facial oil
';Can I get an, Amen?';Where can I buy top quality Snake Oil?
azuregreen--they really do have itWhere can I buy top quality Snake Oil?
email me. i have some i can spare.
Most cult groups.
Benny Hinn has some for sale.
I agree with noor
http://www.papajimsbotanica.com
http://www.indioproducts.com
Try Azure Green. - they have a website.
Christian Bookstore...
From the best snake oil salesman in the US, George Duhbyah
At any one of the A.M.A. or F.D.A. pimp drug dealers.
Any oun here taking Evening Primrose oil for enhancing your fertile CM quality or Flaxseed oil??
I heard that taking EPO starting from the first day of your period till the ovulation day, then switch to using Flaxseed oil during your luteal phase will help increase the quality of your CM. What do you think? Please share your experience. Any brand or website to get the good ones?? Thank you very much.Any oun here taking Evening Primrose oil for enhancing your fertile CM quality or Flaxseed oil??
I have been using EPO for the last 2 cycles from CD1 until ovulation. From what I've been able to gather it is helping the quanity and quality of CM. Not sure what brand I'm using, just got it at my local health food store. I haven't used the Flaxseed oil in the lutuel phase though. Good luck!
I have been using EPO for the last 2 cycles from CD1 until ovulation. From what I've been able to gather it is helping the quanity and quality of CM. Not sure what brand I'm using, just got it at my local health food store. I haven't used the Flaxseed oil in the lutuel phase though. Good luck!
Best quality olive oil?
please suggest some best brands of olive oil and why do the colors differ?Best quality olive oil?
Da,
Use Bertolli if you can get it. It is expensive - in the USA it tends to be 3-5 dollars per 500 ml and it has a golden yellow color. Only buy extra virgin - here, 'virgin' this refers to the number of times the olives have been pressed before. Extra virgin = zero. Hope this helps!Best quality olive oil?
Tasting
Because no two batches of olive oil are ever the same, tasting is important. Inferior oil may ruin the flavor of food, but good oil will enhance the flavors without overpowering the food. It is always best to taste olive oil first before it is used in cooking or in salads to ensure that the flavor is pleasing and it will work for the specific dishes.
The criteria for judging olive oil are based on the aroma and the taste. The color of the olive oil is of little importance to the overall quality of the oil.
Aroma The alcohol, ketones, esters, and hydrocarbons present in the oil determine the aroma. Processing and storage methods also have an affect on the aroma.
Taste The taste of the olive oil is judged by its positive and negative taste characteristics and by its saltiness, acidity, bitterness, sharpness, and/or sweetness.
Colour The color of olive oil is not necessarily used as criteria for quality. The color allows the judge to determine the age of the olives at harvest time. Young olives produce green colored oil and more mature olives produce a yellow color. Olive oil takes on a red tint as it oxidizes.Judges are often blindfolded when tasting olive oil so the color is not known until after the tasting. An experienced judge may be able to determine the color based on the aroma and flavor characteristics of the oil.
The table below lists some of the flavors and characteristics that are considered to be desirable or undesirable as judged by experts in olive oil tasting.
Positive Characteristics
Negative Characteristics
Apple - a hint of apple flavor can be very desirable. Bitter - although a subtle bitterness is considered desirable, a strong bitter flavor is a negative trait.
Almond - subtle, nutty flavor, common in Spanish olive oils. Briny - a briny, salty flavor indicates the oil was produced from brined olives.
Artichoke - similar to an artichoke flavor. Burnt - an undesirable flavor caused by an unacceptably high temperature during processing.
Astringent - the oil creates a puckering sensation in the mouth, which if not overpowering is considered to be a positive attribute. Dirty - this characteristic refers to oil that has remained in contact with the vegetable water, which was separated during pressing. The oil absorbs unpleasant flavors from the water.
Bitter - a bitterness that is very subtle is desirable. Earthy - musty and humid flavor and aroma.
Buttery - smooth, sweet, rich flavor. Flat - refers to olive oil that has lost most of its flavor and aroma.
Fresh - clean and crisp. Greasy - olive oil that has a petroleum flavor.
Fruity - similar flavor and aroma as a ripe olive. Most olive oils are fruity after pressing, but may soon change in flavor and aroma. Oil that is classified as fruity does not lose this characteristic. Musty - an unpleasant, moldy flavor that occurs in olive oil if the olives were stored too long before pressing.
Green - a young oil with a fresh, fruity or weedy aroma and flavor. Metallic - olive oil may absorb a metallic flavor from reactive metals, either during pressing or when stored. Reactive metals should not be used for the production or storage of olive oil.
Melon - a slight melon flavored aftertaste. Moldy - a pronounced moldy flavor caused by fermentation of olives that have been stored too long before pressing.
Musky - If not too strong, it can be very desirable. Rancid - a bad flavor caused by the oxidation of the olive oil because of exposure to air and/or light.
Peppery - a distinct peppery flavor that is common in many Italian olive oils. Rough - a pasty and greasy feel in the mouth.
Sweet - subtle, mildly sweet flavor found in mellow oils. Many French oils have this quality. Wine - olive oil that has a very acidic flavor.
Olive oil is tough; the best olive oils are very expensive cold pressed varieties from Spain and Italy. Supermarket brands aren't as good, but you do get what you pay for. This seems to be a case of ';more expensive is better.'; For every day use though, I use Bertolli.
According to Cooks Illustrated/America's Test Kitchen, the best supermarket olive oil is Columela Extra Virgin Olive Oil. Bertolli and Filippo are recommended budget brands.
Another note about color or variety; Extra Virgin. That's all you should ever buy, regardless of application. It will be easier for you to buy, and it will do everything you want it too. DO NOT buy light, or virgin or any other kind... Extra Virgin only. It's that simple.
I find that Bertolli is the best brand. The colour differs because some olive oil is made of black, and some of white olives. It also depends on the quality and whether it is virgin, extra virgin ect.
Da,
Use Bertolli if you can get it. It is expensive - in the USA it tends to be 3-5 dollars per 500 ml and it has a golden yellow color. Only buy extra virgin - here, 'virgin' this refers to the number of times the olives have been pressed before. Extra virgin = zero. Hope this helps!Best quality olive oil?
Tasting
Because no two batches of olive oil are ever the same, tasting is important. Inferior oil may ruin the flavor of food, but good oil will enhance the flavors without overpowering the food. It is always best to taste olive oil first before it is used in cooking or in salads to ensure that the flavor is pleasing and it will work for the specific dishes.
The criteria for judging olive oil are based on the aroma and the taste. The color of the olive oil is of little importance to the overall quality of the oil.
Aroma The alcohol, ketones, esters, and hydrocarbons present in the oil determine the aroma. Processing and storage methods also have an affect on the aroma.
Taste The taste of the olive oil is judged by its positive and negative taste characteristics and by its saltiness, acidity, bitterness, sharpness, and/or sweetness.
Colour The color of olive oil is not necessarily used as criteria for quality. The color allows the judge to determine the age of the olives at harvest time. Young olives produce green colored oil and more mature olives produce a yellow color. Olive oil takes on a red tint as it oxidizes.Judges are often blindfolded when tasting olive oil so the color is not known until after the tasting. An experienced judge may be able to determine the color based on the aroma and flavor characteristics of the oil.
The table below lists some of the flavors and characteristics that are considered to be desirable or undesirable as judged by experts in olive oil tasting.
Positive Characteristics
Negative Characteristics
Apple - a hint of apple flavor can be very desirable. Bitter - although a subtle bitterness is considered desirable, a strong bitter flavor is a negative trait.
Almond - subtle, nutty flavor, common in Spanish olive oils. Briny - a briny, salty flavor indicates the oil was produced from brined olives.
Artichoke - similar to an artichoke flavor. Burnt - an undesirable flavor caused by an unacceptably high temperature during processing.
Astringent - the oil creates a puckering sensation in the mouth, which if not overpowering is considered to be a positive attribute. Dirty - this characteristic refers to oil that has remained in contact with the vegetable water, which was separated during pressing. The oil absorbs unpleasant flavors from the water.
Bitter - a bitterness that is very subtle is desirable. Earthy - musty and humid flavor and aroma.
Buttery - smooth, sweet, rich flavor. Flat - refers to olive oil that has lost most of its flavor and aroma.
Fresh - clean and crisp. Greasy - olive oil that has a petroleum flavor.
Fruity - similar flavor and aroma as a ripe olive. Most olive oils are fruity after pressing, but may soon change in flavor and aroma. Oil that is classified as fruity does not lose this characteristic. Musty - an unpleasant, moldy flavor that occurs in olive oil if the olives were stored too long before pressing.
Green - a young oil with a fresh, fruity or weedy aroma and flavor. Metallic - olive oil may absorb a metallic flavor from reactive metals, either during pressing or when stored. Reactive metals should not be used for the production or storage of olive oil.
Melon - a slight melon flavored aftertaste. Moldy - a pronounced moldy flavor caused by fermentation of olives that have been stored too long before pressing.
Musky - If not too strong, it can be very desirable. Rancid - a bad flavor caused by the oxidation of the olive oil because of exposure to air and/or light.
Peppery - a distinct peppery flavor that is common in many Italian olive oils. Rough - a pasty and greasy feel in the mouth.
Sweet - subtle, mildly sweet flavor found in mellow oils. Many French oils have this quality. Wine - olive oil that has a very acidic flavor.
Olive oil is tough; the best olive oils are very expensive cold pressed varieties from Spain and Italy. Supermarket brands aren't as good, but you do get what you pay for. This seems to be a case of ';more expensive is better.'; For every day use though, I use Bertolli.
According to Cooks Illustrated/America's Test Kitchen, the best supermarket olive oil is Columela Extra Virgin Olive Oil. Bertolli and Filippo are recommended budget brands.
Another note about color or variety; Extra Virgin. That's all you should ever buy, regardless of application. It will be easier for you to buy, and it will do everything you want it too. DO NOT buy light, or virgin or any other kind... Extra Virgin only. It's that simple.
I find that Bertolli is the best brand. The colour differs because some olive oil is made of black, and some of white olives. It also depends on the quality and whether it is virgin, extra virgin ect.
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