• Tribology and Lubricants
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• 제17권2호
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• pp.146-152
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• 2001

Environmentally adapted synthetic base oils of polyalkylene glycols (PAGs) and polyol esters (POEs) show a high polarity because of their functional groups containing oxygen atom. The lubricating performance of these polar base oils was investigated by using a four-ball tribometer under boundary lubrication condition. Four polyalkylene glycols and five polyol ester base oils were used as sample base oils of high polarity. A mineral oil (MO) and alkylnaphthalene (AN) were used as low polarity base oils. Tricrecylphosphate (TCP) was added to all the base oils, in the range of 10 mmol/L-2000 mmol/L, as an antiwear additive. All the TCP-for-mutated base oils showed optimum concentration characteristics for minimizing wear. The order of optimum concentration of all the base oils was in a good accordance with the order of relative stability of TCP in base oils. The interaction model on solvation between additive and different polar base oils can expect the stability order of TCP. Thus, the model on solvation can explain well the order of optimum concentration of all the base oils, by using the effect of polarity (dielectric constant, $\varepsilon$) and molecular size (molecular weight, MW) of them on stability of TCP in polar base oils. Finally, a good correlation of the optimum concentration for all the base oils was obtained when it was arranged as a function of C∝(M $W_{Base Oil}$/M $W_{TCP}$)$^{-2}$.71/.($\varepsilon$$_{Base Oil}$)$^{3.38}$ by these two parameters.s..

• 한국식품영양과학회지
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• 제29권1호
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• pp.120-127
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• 2000

Deep-fat frying is a common cooking practice. There has been considerable concern regarding the mutagenic and carcinogenic potential of thermally oxidized oils. Studies on deep-fried foods so far have revealed not much on the mutagenicity of the oils in the foods. Therefore, in the present study, it was attempted to investigate the mutagenicity ofthe thermally oxidized safflower oil. Oil was heated in a home-fryer at a temperature of 180$\pm$3$^{\circ}C$ for 48 hours. Oil samples were taken at 0, 8, 16, 24, 32, 40 and 48 hours of heating, respectively. Each sample was used to study the changes in peroxide value (POV), acid value (AV), iodine value (IV), conjugated dienoic acid (CDA) content, %, and fatty acid composition. Another series of samples were fractionated into non-polar and polar fractions by column chromatography. The mutagenicity of the samples taken from the thermally oxidized oils, as well as the non-polar and polar fractions of the thermally oxidized oils, was investigated with the Ames test. The Ames test was carried out with and without metabolic activation. Bacterial tester strains used in the present study were the histidine auxotrophic strains of Salmonella typhimurium TA100, TA1535 and TA102 were used for the detection of base pair mutations, and TA98 and TA1537 for frame shift mutations. Each series of samples was dissolved in tetraphydrofuran (inhibitor-free) and tested at doses ranging from 0.05 to 5 mg/plate. None of the oil samples taken during the 48 hour oxidation period showed any mugagenic activity. This was the case, even after the activaton with 59 mix. Also, none of the polar and non-polar fractions showed any mutagenic activity on all the strains tested.