Taste local conditions

Frying oil has been available to man in various parts of the world. Most of the time a specific oil has been selected for frying because it is locally available. Man also has moved from the crude expelled oils to refined oils as the oil technology advanced. In addition, the availability of most oils across the world has also increased due to improved transportation and storage systems developed over the years. Consumers have been exposed to the taste of products fried in different types of oil for quite sometime. Production of other than the indigenous oils has also become common where the local climate, soil conditions, and overall agronomy have been favorable to a particular type of oilseed or oil palm trees. 

That means that some set of L (= rankB) columns of B(z), not comprising the j-th column constitutes a basis of ImB(z) the L column vectors are thus linearly independent. By standard arguments, one concludes that the equality (8.5.45) holds true also in some neighbourhood of point z. We thus can state that the variable yj is not observable. It is not even locally observable, because the condition (8.5.43) is necessary even for local observability. The statement (8.5.45) thus disqualifies the j-th unmeasured variable we cannot expect that with an arbitrary measured (and adjusted) x, the value of yj will be determined. It can happen that the condition (8.5.43) is fulfilled at certain particular values of z, and even that the yj-value is uniquely determined by some it, see the example 4 in Section 8.1, Fig. 8-2. But such case is exceptional, due to some coincidence. It is left to the reader s taste, if he then will call the variable unobservable or perhaps observable at some x. 

Such foods could possibly be inferior commodities with a high nutritional content, taking local economic conditions, tastes, and seasonal characteristics into account. 

The different varieties contain variable amounts of linamarin, a substance that may be converted into toxic prussic (hydrocyanic) acid by an enzyme present in the plant tissues. The tubers which contain moderate to large amounts of linamarin usually have a bitter taste, whereas those that are low in the toxicant are likely to be slightly sweet. Also, the outer layer (rind) of a tuber of the bitter variety has a notably higher level of linamarin than the inner layers. Nevertheless, all varieties of cassava should be processed to minimize the likelihood of toxicity, which varies according to the local soil and climatic conditions. 

---