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United States Department of Agriculture

Agricultural Research Service

Research Project: INDUSTRIAL PRODUCTS FROM NEW CROPS Title: Development of a Functional Fluid from Hydroxy Oils

Authors
item Isbell, Terry
item Cermak, Steven

Submitted to: Society of Tribologists and Lubrication Engineers
Publication Type: Abstract Only
Publication Acceptance Date: October 5, 2005
Publication Date: May 19, 2005
Citation: Isbell, T., Cermak, S.C. 2005. Development of a functional fluid from hydroxy oils. Society of Tribologists and Lubrication Engineers.

Technical Abstract: Lesquerella fendleri is a winter annual seed oil crop native to the desert Southwestern United States and is currently undergoing an intensive research effort for its successful introduction into agriculture. Lesquerella produces a small seed that has 25 - 30% oil which contains 55 - 64% lesquerolic acid. Triglyceride-estolides were synthesized from the hydroxy moieties of lesquerella and castor oils with a series of saturated fatty acids and oleic acid. Estolides where one hydroxy moiety is esterified and estolides where all the hydroxy moieties are esterified were made. Typical reactions required stoichiometric amounts of fatty acid to oil and were run in the absence of catalyst or solvent. The reactions were performed either under a vacuum or under a nitrogen blanket depending on the chain length of the capping fatty acid. Complete esterifications were possible under these conditions in 24 to 48 hours. at 200 deg C. Pour points, viscosity, viscosity index and oxidative stability were determined on both castor and lesquerella estolides. The triglyceride estolides had pour points between -15 to -39 deg C and cloud points between -5 to -45 deg C. Viscosities ranged between 100 to 216 cSt at 40 C with viscosity indices between 115 to 191. Rotating Bomb Oxidative Stability (RBOT) of the triglyceride estolides were compared with and without anti-oxidant present and correlated to the iodine value of the material. Lower iodine values gave longer RBOT times then their more unsaturated counterparts.

Last Modified: 4/18/2014
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