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Corresponding Author

Basma Abdelmoniem

Document Type

Original Study

Keywords

Nano-Vegetable Oils, FTIR, TGA, Boiling Point, Thermal Stability

Abstract

In this work, castor and jojoba oils were used to prepare nanofluids. Medium molecular weight carbon nanotubes (MWCNTs) and 0.1 wt% Al2O₃ were used in two process steps. Sodium dodecyl sulfate (SDS) was used as a surfactant. Single and hybrid nanoparticle systems were developed to improve homogeneity. The chemical stability and interfacial interactions of the prepared nanofluids were investigated using Fourier transform infrared spectroscopy (FT-IR). The results showed that neither alumina (Al2O₃) nor multi-walled carbon nanotubes (MWCNTs) affected the chemical structure of the lubricant. To ensure the thermal stability of the modified oils at temperatures up to 500°C, thermogravimetric analysis (TGA) was performed. Most of the modified systems showed improved thermal stability during boiling point testing. This reveals that the modification of the green oils is a promising approach to various industrial and technological applications

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