Use of Soybean Oil in Functional Fluids

摘要

1. Oxidative stability and low temperature property of vegetable oils should be improved to be useful as functional fluids. 2. Thin film micro oxidation, DSC coupled with GPC analysis and SEM can give quantitative/ qualitative information on kinetics, low temperature crystallization, thermal evaporation, and extent of oxidation, molecular weight distribution of the oxidized oil and nature of deposit formation. 3. Diluents and pour point depressants have positive influence in lowering the pour point and increasing the cold storage stability of vegetable oils and is dependent on the fatty acid composition of vegetable oils.