Phosphonates of Vegetable Oils—Characterization as Lubricants

Biresaw, Girma; Bantchev, Grigor B.; Harry-O’kuru, Rogers E.

doi:10.1002/aocs.12448

Cited by 3 publications

(3 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is because RBT and BBT contain higher percentages (∼50%) of saturated fatty acids compared to HOSuO, which was mainly composed of unsaturated fatty acids (oleic acid) and has less than 10% saturated fatty acids. 57 Polyalphaolefins are well-known for their excellent CP and PP, 58 so it was not surprising that PAO-6 had superior CP and PP than RBT and BBT (Figure 12). The effect of blending of RBT or BBT in HOSuO or PAO-6 is shown in Figures 11 and 12, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…However, compared to HOSuO, both RBT and BBT displayed poorer cold flow properties (higher CP and PP) as shown in Figure . This is because RBT and BBT contain higher percentages (∼50%) of saturated fatty acids compared to HOSuO, which was mainly composed of unsaturated fatty acids (oleic acid) and has less than 10% saturated fatty acids . Polyalphaolefins are well-known for their excellent CP and PP, so it was not surprising that PAO-6 had superior CP and PP than RBT and BBT (Figure ).…”

Section: Results and Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical Modification of Beef Tallow for Lubricant Application

Yosief

Sarker

Bantchev

et al. 2022

Ind. Eng. Chem. Res.

Self Cite

View full text Add to dashboard Cite

The possible application of beef tallow as a biolubricant by improving its physicochemical properties through chemical modification has been explored. The unsaturated fatty acid chain of the regular beef tallow (RBT) was alkylated with isopropyl groups in the presence of ethylaluminum sesquichloride. The alkyl-branched beef tallow (BBT) was characterized using a combination of various analytical techniques, including gas chromatography–mass spectroscopy (GC–MS), nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy, and gel permeation chromatography (GPC). GC–MS and NMR results indicate complete saturation (>95%) of the RBT double bonds with the attachment of isopropyl groups. GPC indicates the presence of oligomers in BBT. The physicochemical and tribological properties of the RBT and BBT as well as their blends with polyalphaolefin (PAO-6) or high-oleic sunflower oil (HOSuO) were evaluated. BBT has better oxidative stability than RBT, due to the elimination of the unsaturation. The introduction of alkyl groups into beef tallow led to improved low-temperature properties compared to RBT, both as neat materials and as blends in HOSuO or PAO-6. The BBT also displayed higher density (0.9030 vs 0.8969 g/mL) and kinematic viscosity (112.7 vs 44.2 mm2/s) than the RBT, possibly due to the presence of oligomers. The introduction of branching was also accompanied by higher solubility in HOSuO and POA-6, but a lower viscosity index (186 vs 149). Both RBT and BBT displayed good lubricity as HOSuO and were effective at improving PAO-6 lubricity at low concentrations (5 wt %). This study indicates that introducing branching into RBT produces new biobased materials, which can be blended into lubricants with improved properties.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Results and Discussionmentioning

confidence: 99%

Chemical Modification of Beef Tallow for Lubricant Application

Yosief

Sarker

Bantchev

et al. 2022

Ind. Eng. Chem. Res.

Self Cite

View full text Add to dashboard Cite

show abstract

“…This is not surprising because RL and BL contain higher amounts ($40%) of saturated fatty acids than HOSuO, which contains mainly oleic acid. 53 Polyalphaolefins are well-recognised for their excellent cold-flow properties, 54 so the PAO-6 having superior CP and PP to RL and BL is expected (Table 2 and Figure 12).…”

Section: Pressurised Differential Calorimetry Oxidative Stabilitymentioning

confidence: 99%

Isopropyl‐branched lard and its potential application as a bio‐based lubricant

Yosief,

Sarker,

Bantchev

et al. 2023

Lubrication Science

Self Cite

View full text Add to dashboard Cite

Regular lard (RL) was chemically modified into isopropyl‐branched lard (BL). The isopropyl group was introduced into the triglyceride structure via a reaction of carbon–carbon double with isopropyl bromide in presence of ethylaluminum sesquichloride. The reaction was confirmed with gas chromatography–mass spectroscopy, nuclear magnetic resonance, infrared spectroscopy. The physical, tribological and chemical properties of the RL, BL and their blendings in polyalphaolefin (PAO) and high‐oleic sunflower oil (HOSuO) were investigated. The BL exhibited better solubility both in HOSuO and PAO than RL. Compared to RL, BL exhibited higher density, viscosity, improved oxidative stability and cold flow properties both as a neat material and blendings in HOSuO or PAO. However, BL displayed lower viscosity index (197 vs. 162) compared to RL. Both RL and BL displayed similar lubricity as HOSuO and showed potential such as a good lubricity additive in PAO even in small amounts (~10 wt%). This study reveals introducing alkyl branching into lard can lead to improved physico‐chemical properties and lubrication performance.

show abstract