Influence of XGnP as additives on properties of vegetable oil nanolubricant for machining process

Abstract

Due to its biodegradability, less toxic, high lubricity and environmental friendliness, vegetable oils have been considered suitable alternative to conventional cutting fluid. Their efficiencies are however limited under aggressive machining. Thus, nanoparticles are introduced into base lubricating oils to improve their thermal and lubricating properties. This research study the thermal and lubricating properties of XGnP (exfoliated nanographene) nanolubricant at varying concentration of 0.35wt.%, 0.7wt.% and 1.05wt.%. KD2 Pro thermal analyser and LVDV-III Rheometer were used in measurement of thermal conductivity and viscosity of the nanolubricant respectively over temperature range of 30°C and 70°C. The four-ball wear and friction tester was used to measure friction and anti-wear property of the nanolubricant. Thermal conductivity and viscosity of nanolubricant improved with increase of nanoparticle concentration but decrease with increase of temperature. Thermal conductivity improvement at 30°C and 70°C are 15.5% and 7.6% respectively at highest concentration level of 1.05 wt.%. The tribological properties in terms of friction coefficient and anti-wear properties was observed to influence these properties of coconut oil for all concentration levels. Friction coefficient reduced by 10.8% in relation to the pure coconut oil at a concentration level of 0.35 wt% as well as reduction of wear scar diameter (WSD).