Abstract

Ioana Stanciu

DOI : http://dx.doi.org/10.13005/ojc/360329

This article presents the dependence on the dynamic viscosity of the temprature and the shear rate for the vegetable oils (soybean, corn, olives, rapeseed) used as biodegradable lubricants. From the reogrames we observe a decrease of the dynamic viscosity with temprature and the shear rate for all four types of oils. Of the vegetable oils analyzed, the dynamic viscosity of rapeseed oil is most strongly influenced by the shear rate, followed by that of olive oil, corn oil and soybean oil.

Oil Vegetable; Temperature; Viscosity

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