Ephraim T. B1. , Hammajam., A. A*2., and Pius, C.P1
1Department of Mechanical Engineering, University of Maiduguri, P. M. B. 1069, Maiduguri, Nigeria
2Department of Mechanical Engineering, Nigerian Army University Biu, P. M. B. 1500, Biu, Nigeria
*Corresponding Author: hammajam92@gmail.com, doi.org/10.55639/607zyxwv
ABSTRACT
A blending of different non-edible vegetable oils (Neem and
Avocado) with synthetic oil (SAE 20W50) that is commercially
available has attracted several studies towards making it sustainable, biodegradable, and environmentally suitable for mineral oil for lubricant production. The physicochemical, thermo-oxidative stability and corrosion properties of Nigerian degraded engine oil (Society of Automotive Engineers SAE 20W50) were studied using mixing ratios of 40/60, 50/50, and 60/40 blends of neem/degrade engine oil and Avocado/degraded engine oil respectively. The study revealed specific gravity values of 0.893, 0.897, 0.901 for neem/degraded engine oil and 0.893, 0.897, 0.901 for avocado/degraded engine oil which fall within SAE standard of
0.901. pH values for neem/degraded engine oil were: 5.83, 5.85,
5.62 and 5.59, 5.49, and 5.71 for avocado/degraded engine oil
indicating acidic compared to (SAE 20W50) of 7.12. The viscosity
of neem/degraded engine oil and avocado/degraded engine oil was found to be lower compared to the SAE 20W50. The Neem and
Avocado oil each has a promising effect on the physicochemical properties of the SAE 20W50 blend.
Keywords:
Neem,
Avocado,
Engine oil,
lubrication,
friction