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

Lawal S.A^1, , Ugheoke B.I², Woma T.Y.³, Ikporo J.U.¹, Ogundare T.A¹, Nonye C.¹ and Okoye I.G¹

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

Cite this paper:
Lawal S.A, Ugheoke B.I, Woma T.Y., Ikporo J.U., Ogundare T.A, Nonye C. and 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

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.

Keywords:
additives cutting fluids pH value emulsifier

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