Michelia Champaca: Sustainable novel non-edible oil as nano based bio-lubricant with tribological investigation

Abstract

In this study, Michelia Champaca was referred as the raw oil for considering tribological investigation. The oil contains major amount of unsaturated fatty acids that was reduced by performing epoxidation process. In the investigation, CeO2 nanoparticles were utilized as an additives to the chemically modified oil. The lubricants were examined for the thermo physical properties like kinematic viscosity, viscosity index increment, and flash point, pour point and dispersion stability with tribological analysis. Tribological characterization was conducted by using pin-on disc machine. With chemical modification of oil, an increment in the viscosity was observed. The maximum increment with reference to the viscosity was observed with 1.2% nanoparticles concentration at 100 °C temperature. The flash point increases with the addition of the nanoparticles but decrement in the pour point was observed with an increase in nanoparticles concentration. The addition of the nanoparticles to the epoxidized oil shows better dispersion stability. In this investigation, 0.6% concentration of CeO2 nanoparticles demonstrated a reduction in the coefficient of friction (COF) and wear of the pin. The Scanning electron microscope images also show better surfaces when the nanoparticles were added up to 0.6% which was due to effective lubricant film formation at the surface. The optimum nanoparticles addition was found at 0.6% concentration to the epoxidized oil with an improved anti-wear property.