| Description |
x, 55 leaves : illustrations ; 28 cm. |
| Summary |
"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. |
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