<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">oil</topic></authority><related type="narrower"><topic>[oil by composition or origin]</topic></related><related type="narrower"><topic>[oil by form or function]</topic></related><related type="narrower"><topic>[oil by technique]</topic></related><related type="narrower"><topic>[oil by property]</topic></related><related type="other"><topic>oil keepers</topic></related><related type="other"><topic>oil-fired power plants</topic></related><related type="other"><topic>oil heaters</topic></related><related type="other"><topic>oil heating stoves</topic></related><related type="broader"><topic>organic material</topic></related><variant type="other"><topic>oils</topic></variant> <note xml:lang="en"><![CDATA[ Any greasy substance that is liquid at room temperature and insoluble in water. Fixed (nonvolatile) oils have the same chemical composition as fats: they consist chiefly of glycerides, resulting from a reaction between glycerol and fatty acids. Oils may be divided by function and type: mineral (e.g., paraffin), vegetable (e.g., linseed), animal (e.g., fish), essential (e.g., turpentine), or edible (e.g., olive). ]]></note></mads>