Characterization of nano-silica vegetable grease with diffusing wave spectroscopy DWS and Raman spectroscopy.

The diffusing wave spectroscopy (DWS) method made it possible to identify changes in the dynamics of the free movement of particles in the grease under the influence of temperature, which changed the viscoelastic properties of the grease. Changes in the parameters determined by DWS method influenced changes in the chemical structure, which was confirmed by Raman spectroscopy, determining the integral intensity of the unsaturated to saturated bond bands found in the grease. The article presents the results of the influence of temperature on changes in the viscoelastic states of vegetable grease evaluated on the basis of properties determined by DWS (diffusing wave spectroscopy). The following parameters were used to evaluate the viscoelastic states: the intensity correlation function (ICF), the correlation function of mean square displacement (MSD), the elastic modulus G' and the viscosity modulus G″. A significant effect of temperature on changes in the microstructure of vegetable grease was observed, which was reflected in the viscoelastic parameters. The dynamics of the free movement of molecules in the grease was changed, which affected the elasticity of the system and the displacement of the G' and G″ modules towards higher frequencies.

Influence of Silicon Additives on Tribological and Rheological Test Results for Vegetable Lubricants.

This paper describes an investigation of the effects of silicone-containing additives on the tribological and rheological properties of various lubricant blends. Aerosil® and layered silicate were used to modify lubricants containing rapeseed, linseed and soy oil that were thickened with soap thickener. Tribological tests were carried out using a four-ball concentric contact tester. On the basis of the data obtained from the tribological studies of the selected lubricant blends, it was concluded that the addition of amorphous silica increased the anti-seizure and anti-wear properties of the tested lubricants. The addition of montmorillonite caused a significant increase in the values of the individual parameters determining the level of lubricating properties of the tested lubricants in comparison with the lubricants modified with the silica additive. Based on the results of the rheological tests of the studied lubricants, it was found that the applied additives caused a change in the dynamic viscosity and chemical structure of the tested lubricants, expressed by a change in the values of the G' and G″ indices. The main finding of this manuscript was to demonstrate that the use of montmorillonite and aerosil additives improves the functional properties of vegetable-based plastic lubricants. The performance of tribological and rheological tests is of great scientific importance, as it provides an insight into the interaction of siliceous additives with the results of tribological tests on vegetable-oil-based greases. These findings make it possible to determine the behaviour of the lubricant under load and add to the knowledge of vegetable greases.

The Use of Raman Spectroscopy to Monitor Changes in the Intensity of Ratio of Integral Unsaturated Bands in Bio-Greases.

Bio-greases were developed on the basis of vegetable oil obtained from Crambe Abyssinic seeds. An important aspect of this research is to monitor changes in their quality taking place under the influence of external factors. Raman spectroscopy was used to identify changes taking place in the bio-lubricant under the influence of mechanical and thermal forces. The performed tests reflected the operating temperature and friction load that may occur during actual operating conditions for the lubricated friction systems. The Raman spectra provided information on qualitative changes in the structure of the tested bio-lubricants at the molecular level. The integral intensity of the bands used to assess the degree of lipid unsaturation was adopted as the evaluation criterion. The influence of the oxidation process under the PetroOxy and wear test conditions on changes in the structure of the bio-lubricants was assessed. Variation in the integral intensity of the bands (I1655/I1440) proves that the structure of vegetable lubricants changes under the influence of the tests performed. Thermal and mechanical forces influence, the bands originating in unsaturated and result in a decrease in the oxidation resistance of vegetable lubricants.

Amide/Amino-Based Functional Additives for Lubricants: Structure, Antimicrobial Activity and Wear Resistance.

The lubricating properties of the lubricants were tested under boundary friction conditions; it was found that the surface-active additives had reduced the wear mark and thus the value of the Goz/40 parameter (limiting load of wear). The introduction of a surfactant containing amide compounds into the oils and greases was highly effective in slowing down the oxidation process. Lubricants containing mono-15 ([3-(N,N,N-dimethylbuthylamine)propyl]hexadecanamide chloride) and 15-4-15 (tetramethylene-bis [3-(N,N,N-dimethylamine)propyl]hexadecanamide) additives were characterised by higher oxidation stability compared to the unmodified lubricants. Both of the analysed substances showed bactericidal properties against Staphylococcus aureus and Salmonella enteritica. Tests of antibacterial activity in the lubricants with the addition of mono-15 and 15-4-15 confirmed that these lubricants can be considered bactericidal against Gram-positive and Gram-negative bacteria.

Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from Crambe abyssinica.

Raw vegetable oil from Crambe abyssinica was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without supercritical CO2 as a solvent. Four spectroscopic techniques (Raman, UV-VIS, FT-IR, NMR) were applied to assess the chemical changes taking place during the oxidation. Raman and NMR spectroscopy proved best in the assessment of the chemical transformations leading to increased viscosity of the modified vegetable oil.

Designing Lubricating Properties of Vegetable Base Oils.

Lubricants that are based on renewable raw materials have drawn increased attention in various applications, especially those related to the food industry. Due to the high requirements of environmental protection, there is a need to develop biodegradable base oils that are environmentally friendly and do not contain harmful components. The objective of the research was to obtain a base oil with a certain viscosity and certain desired lubricating properties. Base oils were obtained from Crambe abyssinica oil by means of blending with synthetic oil and oxidation. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without CO2 as a solvent. As a final result of this study, oil bases meeting the viscosity requirements and showing suitable lubricating properties were obtained. The Raman spectra of the obtained oils were evaluated.

Synthesis of Fatty Acid Esters of Selected Higher Polyols Over Homogeneous Metallic Catalysts.

Studies on the synthesis of esters of natural origin fatty acids (oleic acid) and a branched synthetic isostearic acid derived from oleic acid with commercially available selected higher polyols in the presence of homogeneous metallic catalysts have been carried out. The effects of the synthesis temperature, molar ratio and the catalysts amount have also been studied. It was shown that higher fatty acid conversion and selectivity to tri- and tetraesters were obtained for organotin catalyst Fascat 2003, which was used as the esterification catalyst. Anti-wear test confirmed good tribological properties of the obtained esters.