本文利用葡萄糖作为前身化合物一步水热合成制得微碳球,利用扫描电镜、FT-IR红外光谱仪等对微碳球进行表征,使用摩擦磨损实验机考察了微碳球作为添加剂在橄榄油中的摩擦学性能,并探讨了润滑机理。实验结果表明:将微碳球加入到橄榄油中后可以明显的起到减摩抗磨的作用,这主要是由于微碳球在滑动过程中进入接触区并沉积而形成的富碳薄膜。
Micro-carbon spheres were prepared in one step by means of hydrothermal synthesis by using glu-cose as the precursor and then characterized by scanning electron microscopy and FT-IR spectrometer. The lubricating properties of the micro-carbon spheres as additives in olive oil were tested. Raman microscopy spectrometer was used to clarify the lubrication mechanism. It is found that the addition of micro-carbon spheres into olive oil can obviously reduce the friction coefficient and enhance anti-wear performance, which is due to the deposition of micro-carbon spheres in the contact zone.
杨太永,顾作宁,万 勇. 微碳球作为橄榄油润滑添加剂的摩擦学性能的研究Tribological Behavior of Micro-Carbon Sphere as Lubricant Additives in Olive Oil[J]. 机械工程与技术, 2018, 07(05): 328-335. https://doi.org/10.12677/MET.2018.75040
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