Submitted to: Society of Tribologists and Lubrication Engineers
Publication Type: Abstract Only
Publication Acceptance Date: May 17, 2010
Publication Date: May 17, 2010
Citation: Bantchev, G.B., Biresaw, G., Mohamed, A. 2010. Tribological Properties of Sulfide-Modified Vegetable Oil [abstract]. Society of Tribologists and Lubrication Engineers. p. 50. Technical Abstract: In previous reports we described the synthesis of sulfide modified vegetable oil (SMVO) by radical addition of butanethiol to the double bonds of corn and canola oils. Corn and canola oils differ in the degree of the unsaturation. The modification resulted in eliminating the double bonds, introducing branching and introducing sulfide group in the vegetable oil molecule. The SMVO and its blends with unmodified VO and polyalphaolefin were evaluated for the following properties: pour point, cloud point, antiwear, oxidative stability, and extreme pressure using ASTM standard procedures. The oxidation stability was further investigated using differential scanning calorimetry. The effect of SMVO structure on lubricating properties will be discussed.