Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/1776| Title: | Effect of Emulsifier Content on the Properties of Vegetable Oil Based C/utting Fluid. |
| Authors: | Lawal, Sunday Albert Ugheoke, B.I Woma, T.Y Ikporo, J.U Ogundare, T.A Nonye, C Okoye, I.G |
| Keywords: | additives, cutting fluids pH value emulsifier |
| Issue Date: | 2015 |
| Publisher: | American Journal of Materials Engineering and Technology |
| Series/Report no.: | ;3 (3), |
| Abstract: | The effect of emulsifier content on the properties of oil-in-water emulsion cutting fluid using palm kernel oil as base oil was investigated. It was observed that kinematic viscosity, thermal conductivity, flash and fire points, pH value all increased with increase in emulsifier content. The growth of microbial contamination decreases with increased in pH value. |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/1776 |
| Appears in Collections: | Mechanical Engineering |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Emulsifier Vegetable Oil.pdf | 388.33 kB | Adobe PDF | View/Open |
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