@article{materials2015333,
author={{S.A, Lawal and B.I, Ugheoke and T.Y., Woma and J.U., Ikporo and T.A, Ogundare and C., Nonye and I.G, Okoye},
title={Effect of Emulsifier Content on the Properties of Vegetable Oil Based Cutting Fluid},
journal={American Journal of Materials Engineering and Technology},
volume={3},
number={3},
pages={63--69},
year={2015},
url={http://pubs.sciepub.com/materials/3/3/3},
issn={2333-8911},
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.},
doi={10.12691/materials-3-3-3}
publisher={Science and Education Publishing}
}