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Written and edited by a team of industry experts, this exciting new volume covers the field of renewable lubricants, their processing, optimization, end-use application, and their future potential. Biolubricants are a viable alternative to synthetic lubricants because they are produced from organic materials such as plant oils, waste oils and by-products. Renewable biolubricants are the subject of research because of their biodegradability, eco-friendliness, and favorable socioeconomic consequences to counteract imitations of synthetic lubricants. Biolubricants have thus emerged as an ideal substitute for mineral oil-based lubricants, as significant economic and environmental acceptability h...
Due to their biodegradability, renewability and superior lubrication performance compared to commercial fossil lubricants, vegetable oils are becoming substitutes for petroleum-based lubricants in different sectors, especially in the automotive industry. Biolubricants covers feedstocks, physicochemical properties, process to chemically alter raw oils from feedstocks, lubrication characteristics, as well as the additives to enhance properties.
Vegetable oils are the tri-esters on hydrolysis yield fatty acids and glycerol. Vegetable oils themselves or their fatty acids obtained after hydrolysis can be exploited as a raw material for various industries. Fatty acids due to owing active carboxylic avid group reacts easily with alcohols, acids and amines and gives products with ester and amide linkages. In addition, long alkyl chains incorporate hydrophobicity into products, enabling them for use in various industrial applications. In addition, these fatty acids are used to make various cyclic compounds with heteroatoms like imidazolines and ammonium quats. Oils and fats can be used as raw materials in many industries including food an...
Eucalyptus, a genus of over 800 species, is a multiproduct crop par excellence. Not only is it grown for timber, pulp and fuelwood, but, as the Aborigines discovered thousands of years ago, it has numerous medicinal and aromatic properties. Since the first commercial distillation of eucalyptus oil 150 years ago, a vast array of eucalyptus-based pro
From basic tenets to the latest advances, this is the most comprehensive and up-to-date coverage of the process of biodesulfurization in the petroleum refining industry. Petroleum refining and process engineering is constantly changing. No new refineries are being built, but companies all over the world are still expanding or re-purposing huge percentages of their refineries every year, year after year. Rather than building entirely new plants, companies are spending billions of dollars in the research and development of new processes that can save time and money by being more efficient and environmentally safer. Biodesulfurization is one of those processes, and nowhere else it is covered mo...
Praise for the previous edition: "Contains something for everyone involved in lubricant technology." —Chemistry & Industry This completely revised third edition incorporates the latest data available and reflects the knowledge of one of the largest companies active in the business. The authors take into account the interdisciplinary character of the field, considering aspects of engineering, materials science, chemistry, health and safety. The result is a volume providing chemists and engineers with a clear interdisciplinary introduction and guide to all major lubricant applications, focusing not only on the various products but also on specific application engineering criteria. A classic ...
Written and edited by a team of industry experts, this exciting new volume covers the field of renewable lubricants, their processing, optimization, end-use application, and their future potential. Biolubricants are a viable alternative to synthetic lubricants because they are produced from organic materials such as plant oils, waste oils and by-products. Renewable biolubricants are the subject of research because of their biodegradability, eco-friendliness, and favorable socioeconomic consequences to counteract imitations of synthetic lubricants. Biolubricants have thus emerged as an ideal substitute for mineral oil-based lubricants, as significant economic and environmental acceptability h...
A revised edition of the well-received thermodynamics text, this work retains the thorough coverage and excellent organization that made the first edition so popular. Now incorporates industrially relevant microcomputer programs, with which readers can perform sophisticated thermodynamic calculations, including calculations of the type they will encounter in the lab and in industry. Also provides a unified treatment of phase equilibria. Emphasis is on analysis and prediction of liquid-liquid and vapor-liquid equilibria, solubility of gases and solids in liquids, solubility of liquids and solids in gases and supercritical fluids, freezing point depressions and osmotic equilibria, as well as traditional vapor-liquid and chemical reaction equilibria. Contains many new illustrations and exercises.
Generating much interest in both academic and scientific circles, Gemini Surfactants gathers the most up-to-date research in gemini surfactantproduction and demonstrates how their propertiesand performance can revolutionize the current industrial application of these surfactants. It surveys the state of special gemini surfactants, including nonionic, zwitterionic, fluorinated, and amino-acid-based surfactants. Gemini Surfactants considers the synthesis, phase behavior, and rheology of gemini and related surfactants and clarifies the adsorption and surface tension behavior of gemini surfactants at air–water, oil–water, and solid–water interfaces. The book also details the physicochemical properties and microstructure of aqueous micellar solutions of gemini surfactants and describes mixed micellization between gemini surfactants and conventional surfactants.
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies...