Submitted to: Society of Tribologists and Lubrication Engineers
Publication Type: Abstract Only
Publication Acceptance Date: 5/22/1998
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Chemical derivatives of vegetable oils were tested for pour points (PPts) and cold storage fluidity at -25C to compare them to PAOs and diesters as well as their blends. Castor, canola, corn, soybean and high oleic sunflower vegetable oils were ranked in increasing PPts. Addition of PPD lowered PPts but did not extend cold storage beyond 1 day. Polyfunctional monounsaturated fatty esters were synthesized. Their PPts reached -36C and cold storage surpassed seven days what was comparable to commercial oleates of much lower viscosity. Dilution with esters had little effect on vegetable oils but lowered PPts of their oligomers and extended their cold storage. Saturated branched esters with C12 and C18 demonstrated PPts below -51C. Evaluated derivatives retain high biodegradability and may be used as components for biodegradable basestocks.