Detalhes bibliográficos
Ano de defesa: |
2007 |
Autor(a) principal: |
Oliveira, Lincoln Davi Mendes de |
Orientador(a): |
Não Informado pela instituição |
Banca de defesa: |
Não Informado pela instituição |
Tipo de documento: |
Dissertação
|
Tipo de acesso: |
Acesso aberto |
Idioma: |
por |
Instituição de defesa: |
Não Informado pela instituição
|
Programa de Pós-Graduação: |
Não Informado pela instituição
|
Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: |
|
Link de acesso: |
http://www.repositorio.ufc.br/handle/riufc/2102
|
Resumo: |
This work repots the synthesis, characterization and analysis of the phosphorous compounds with lubricant potential, obtained from CNSL, a byproduct of cashew nut processing industries. The four synthesized compounds [Diethyl-3-n-pentadecylphenol thiophosphate (1), Diethyl-3-n-pentadecylphenol phosphate (2), Diphenil-3-n-pentadecylphenol phosphate (3) and Tri-3-n-entadecylphenol phosphate (4)] used 3-npentadecylphenol (hydrogenated cardanol) as forerunner and were characterized by spectroscopic techniques (NMR 1H, 13C and 31P, infrared and GC/MS) that revealed their purity. The thermal stability of all compounds was verified by several steps of thermal degradation. Compounds (1) and (2) were less stable than (3) and (4), but, all of them showed degradation temperatures in the similar range of commercial lubricity additives. The oxidative stability was evaluated using the active oxygen method. All the additivated oils showed a decreasing in the acid scale , characterizing the compounds as potential antioxidants, especially relative to the cost/benefit ratio, emphasizing the excellent performance of the compound. The analysis of the lubricant potential revealed a diminution in the wear of the spheres covered with additivated oils when compared to the standard (without additive). The test of lubricity revealed that all compounds are inside the parameters required by the present legislation in the concentration of 2 %. |