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Sagot :
Firstly, what you need to understand is that boiling points reflect the intermolecular attractive forces within the sustance.
The stronger the intermolecular forces, the lower the vapor pressure of the substance and the higher the boiling point.
In this case, vegetable oil has stronger intermolecular forces, these forces are difficult to break, which then leads to increased/higher temperatures needed to break them. That is why vegetable oil has a boiling point of approximately 300 degrees celsius.
Maple syrup has a lower boiling point because its intermolecular forces are less stronger compared to vegetable oil. Not a lot of energy is required to break the intermolecular bonds, thus lower boiling temperature.
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