Improving Waste Cooking Oil Lubricity Properties With Enhancement Of Nanoparticle

Mohamad, Aliatul Syafiqah Nabilah (2018) Improving Waste Cooking Oil Lubricity Properties With Enhancement Of Nanoparticle. Project Report. Universiti Teknikal Malaysia Melaka, Melaka,Malaysia. (Submitted)

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Abstract

In the era of globalization today,vegetable oil has the top spot in industrial oil lubricants.This vegetable oil allows it to be used because its biodegradability has such characteristics as environmentally friendly, renewable and toxic levels are minimal.This study is conducted in order to improve the lubricant oil based on petroleum.The process of this study was conducted using waste cooking oil mixed with additive,hBN as nanoparticle and oleic acid as surfactant agent.The waste cooking oil had been filtered by following the ASTM 0 7317.After the filtration process is carried out,the sample obtained should be mixed with nanoparticles and surfactant agents using ultrasonic homogenizer.This study was carried out to determine,compare and track different nanoparticle compositions to frictional properties.According to ASTM 0 4 172 using four ball bearings,the friction value and the size on the surface of the bearing ball is obtained.The wear mechanism on the bearing ball surface is analysed using SEM's balance by scanning the image of the wear-resistant surface.After all the data is obtained,all the data began to analyse.The optimum average value of the frictional coefficient obtained from the results which have been analysed was 0.0705.Additionally,when the average friction is lower,the diameter of the bearing effect on the bearing surface of the ball is also smaller.This is because,friction affects damage and wear on the surface.In conclusion,waste cooking oil and nanoparticle have the potential to make lubricating oil better.

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