Castor oil is a vegetable oil obtained from the castor bean (technically castor seed) that has an unusual structure and many uses.[1] It is obtained by pressing the seeds of the castor plant, Ricinus communis (Euphorbiaceae). Sometimes called castor bean oil, this plant is not a member of the bean family).
Castor oil is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m3. It is a triglyceride in which approximately 90 percent of fatty acid chains are ricinoleate. Oleate and linoleates are the other significant components.
Source: Wikipedia
Colza oil is a nondrying oil obtained from the seeds of Brassica rapa, var. oleifera, a variety of the plant that produces turnips[citation needed]. Colza is extensively cultivated in France, Belgium, the United States, the Netherlands, Germany and Poland. In France, especially, the extraction of the oil is an important industry. In commerce, colza is classed with rapeseed oil, to which it is very closely allied in both source and properties[clarification needed]. It is a comparatively nonodoriferous oil of a yellow colour, having a specific gravity varying between 0.912 and 0.920. The cake left after extraction of the oil is a valuable feed ingredient for pigs.
Source: Wikipedia