Characterization of nano-silica vegetable grease with diffusing wave spectroscopy DWS and Raman spectroscopy.

The diffusing wave spectroscopy (DWS) method made it possible to identify changes in the dynamics of the free movement of particles in the grease under the influence of temperature, which changed the viscoelastic properties of the grease. Changes in the parameters determined by DWS method influenced changes in the chemical structure, which was confirmed by Raman spectroscopy, determining the integral intensity of the unsaturated to saturated bond bands found in the grease. The article presents the results of the influence of temperature on changes in the viscoelastic states of vegetable grease evaluated on the basis of properties determined by DWS (diffusing wave spectroscopy).

Influence of Silicon Additives on Tribological and Rheological Test Results for Vegetable Lubricants.

This paper describes an investigation of the effects of silicone-containing additives on the tribological and rheological properties of various lubricant blends. Aerosil and layered silicate were used to modify lubricants containing rapeseed, linseed and soy oil that were thickened with soap thickener. Tribological tests were carried out using a four-ball concentric contact tester.