The method of lubrication for vegetable grease

This article covers new aspects and a method of hydrodynamic lubrication of various friction pair using vegetable non-Newtonian greases. Biological greases and oils are applied in slide journal bearing lubrication occurring in farm and consumption machines working in pollution sensitive areas. Further applications can be found in humanoid robots joint lubrication as well as lubricants in various friction pairs, for example in gear and other friction nods. The following belong to new vegetable greases: Accu-Lube LB10000 as medium to heavy duty machining oil, Accu-Lube LB 4000 – light to medium duty machining oil. Bio-vegetable greases have very important characteristic features and they offer the following benefits: prevention of corrosion protection-preventing premature failure, maximum penetration-ensuring protection at the cable core, extreme wash-off resistance that guarantees protection in wet conditions. Furthermore, the presented vegetable greases have biodegradability properties; hence, this fact has important meaning in temporary environmental problems. The aim of this article is to present a new general analytical and numerical solution of the hydrodynamic lubrication problem, to determine the influence of the vegetable grease and its biological additions on the temperature distribution in the internal surfaces of the slide bearing sleeve and pressure distribution in the bearing gap or on the cooperating surfaces of the friction pair. The research methods and materials used in this article include the following: the Mathcad 15 Professional Program and new semi-analytical methods applied in connection with the theory of hydrodynamic lubrication extended to the curvilinear orthogonal surface and coordinates. Particular solutions are introduced to the cylindrical coordinates. The obtained results of the lubrication of the movable sleeve surface include a new model of the hydrodynamic lubrication theory. As a consequence of the new method of calculation indicated the intervals are provided of the increases and decreases of the dynamic viscosity of greases and the intervals of the hydrodynamic pressure increments and decrements versus of the pH (power hydrogen ion concentration) of greases and wettability of vegetable greases into cooperating surfaces.