Effect of Emulsifier Content on the Properties of Vegetable Oil Based C/utting Fluid.

Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/1776

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DC Field	Value	Language
dc.contributor.author	Lawal, Sunday Albert	-
dc.contributor.author	Ugheoke, B.I	-
dc.contributor.author	Woma, T.Y	-
dc.contributor.author	Ikporo, J.U	-
dc.contributor.author	Ogundare, T.A	-
dc.contributor.author	Nonye, C	-
dc.contributor.author	Okoye, I.G	-
dc.date.accessioned	2021-06-06T18:34:14Z	-
dc.date.available	2021-06-06T18:34:14Z	-
dc.date.issued	2015	-
dc.identifier.uri	http://repository.futminna.edu.ng:8080/jspui/handle/123456789/1776	-
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	American Journal of Materials Engineering and Technology	en_US
dc.relation.ispartofseries	;3 (3),	-
dc.subject	additives,	en_US
dc.subject	cutting fluids	en_US
dc.subject	pH value	en_US
dc.subject	emulsifier	en_US
dc.title	Effect of Emulsifier Content on the Properties of Vegetable Oil Based C/utting Fluid.	en_US
dc.type	Article	en_US
Appears in Collections:	Mechanical Engineering

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