1Department of Mechanical Engineering, Federal University of Technology, Minna, Nigeria
2Department of Mechanical Engineering, University of Abuja, Nigeria
3Pure and Applied Physics Department, Federal University Wukari, Nigeria
American Journal of Materials Engineering and Technology.
2015,
Vol. 3 No. 3, 63-69
DOI: 10.12691/materials-3-3-3
Copyright © 2015 Science and Education PublishingCite this paper: Lawal S.A, Ugheoke B.I, Woma T.Y., Ikporo J.U., Ogundare T.A, Nonye C., Okoye I.G. Effect of Emulsifier Content on the Properties of Vegetable Oil Based Cutting Fluid.
American Journal of Materials Engineering and Technology. 2015; 3(3):63-69. doi: 10.12691/materials-3-3-3.
Correspondence to: Lawal S.A, Department of Mechanical Engineering, Federal University of Technology, Minna, Nigeria. Email:
lawalbert2003@yahoo.comAbstract
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.
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