Masters Theses

Title

Enzymatic modifications of soybean oil to improve its lubricating properties

Author

Sudhir Lamba

Abstract

"This thesis focuses on the development of processes leading to the modification of soybean oil by enzymatic reactions in order to improve its lubricating properties. The main cause of soybean oil's unfavorable lubricating properties is the length of the fatty acid chain and the unsaturation (double bonds) in the fatty acids. To minimize these drawbacks, two tasks were pursued: 1) enzymatic treatment of soybean oil to shorten the length of the fatty acid chain and to eliminate the unsaturations, and 2) enzymatic preparation of esters of various acids in soybean oil. The physicochemical properties of various derivatives of soybean oil were determined and compared with those of the available industrial lubricants. Based on these comparisons, several blends were prepared."--Abstract, leaf iii.

Department(s)

Chemical and Biochemical Engineering

Degree Name

M.S. in Chemical Engineering

Publisher

University of Missouri--Rolla

Publication Date

Spring 2000

Pagination

x, 55 leaves

Note about bibliography

Includes bibliographical references (pages 160-167).

Rights

© 2000 Sudhir Lamba, All rights reserved.

Document Type

Thesis - Citation

File Type

text

Language

English

Library of Congress Subject Headings

Soy oil
Lubrication and lubricants

Thesis Number

T 8582

Print OCLC #

57763246

Link to Catalog Record

Full-text not available: Request this publication directly from Missouri S&T Library or contact your local library.

http://laurel.lso.missouri.edu/record=b5281782~S5

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