Tribological and rheological properties of palm and brassica oil with inclusion of CuO and TiO2 additives

Abstract In the present study, tribological properties of vegetable oil addition of nanoparticles have been carried out using pin on disc tribometer. Vegetable oils are Palm oil and Brassica oil are used in tribological test. Copper oxide (Cuo) nanoparticles and Titanium oxide (Tio2) nanoparticles are used as additives on weight percentage of 0.1% and 0.5%. From the study it was perceived that Palm oil with 0.5% Cuo based lubricant sample illustrations significantly reduce in coefficient of friction and wear than rest of lubricant samples. Viscosity and thermal conductivity properties also increase with increasing nanoparticles concentrations in vegetable oils (palm and Brassica). SEM (Scanning Electron Microscopy) images shows the worn surface of pin materials.