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Pantazari T. P, Ahmad M.J, . Palm Kernel oil. Palm oil processing technology report. Res. Instit. of Malaysia. p.220., 2004.

has been cited by the following article:

Article

Effect of Emulsifier Content on the Properties of Vegetable Oil Based Cutting Fluid

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 Publishing

Cite 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.com

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.

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