This article classifies the various names of vulcanizing additives on the market, briefly introduces the advantages and disadvantages of various vulcanizing additives, and ranks them in quality (animal oil>vegetable oil>secondary utilization of vegetable oil ≈ methyl oleate). Nowadays, the names in the market are either lengthy or concise, and there are very few names that can give people a general understanding of the product just by looking at the name. This article aims to provide a shopping guide for everyone, so that readers of this article can no longer be confused when facing various product names. There are various types of fats on the market, which correspond to various sulfurization additives. Different fats produce different sulfurization additives. How can we distinguish these complex names? In fact, various sulfurization additives on the market can be divided into four major fat categories. 1. The first type is commonly referred to as sulfurized lard, which is also known as animal fats - triglycerides, also known as triglycerides. Its names vary, but the most scientific name is still triglycerides. Some manufacturers, for the sake of naming rigor, will call it sulfurized lard, sulfurized saturated fatty acid ester, or sulfurized triglycerides.
2. The second kind is vegetable oil represented by palmitoleic acid (Figure 1), which is collectively called unsaturated fat acid in chemistry. The product name used for metal processing oil is sulfurized unsaturated fat ester, also known as sulfurized palm oil, sulfurized vegetable oil, etc. However, it should be emphasized here that just like everyone cooks in the kitchen, the same type of vegetable oil can have different qualities. Some vegetable oils have higher quality, while others are relatively inferior. palm oil is widely recognized as the highest quality vegetable oil in the field of metal processing oils, while other vegetable oils have much worse effects as raw materials. Therefore, I think the term sulfurized vegetable oil is somewhat strange and intriguing, I hope everyone can be more cautious when facing products with this name and ask what kind of vegetable oil to choose. Among them, there is a small category of vegetable oleic acid - secondary utilization vegetable oleic acid. This kind of oleic acid is mostly produced from the oil used in people's daily life. With vegetable oil as the main component, it is collected and purified for secondary use in industrial production, so this is what I said before. Because of the primary utilization of this kind of oil in the catering industry, unsaturated fat fatty acid is hydrogenated to form trans unsaturated fat acid, Belongs to relatively inferior oils and fats.
3. The third type is the substitute of natural oils. Oleic acid methyl ester, also known as fatty acid methyl ester, is also abbreviated as oleic acid methyl ester, fatty acid methyl ester, methyl ester, etc. The names of these oils are similar but slightly different. These oils belong to the substitute of natural oils. They are synthetic, relatively cheap, and easy to obtain. However, compared with the fat quality of natural oils, they will have some shortcomings. 4. The fourth category is olefin products, which are referred to by German scientists as "having much greater significance than actual effects". Olefin, commonly referred to as gasoline, is a product of petroleum decomposition. Due to its lightest texture during the process of oil layering and extraction, it is called gasoline. This type of oil is light in quality, light in color, and has low adhesion. Due to its chemical properties, olefins are prone to combine with substances to produce new substances, resulting in a high total sulfur content. However, due to its low adhesion and viscosity, it cannot adhere to metal surfaces, No matter how high the total sulfur content is, there is no place for it to be used. Overall, sulfurized olefins are the king of the laboratory and truly the "king of data". However, in practical applications, they lack the fundamental "leftover feet", and even the best results cannot be achieved. This is why German scientists call this product "the meaning of existence far greater than the actual effect". There are also some minor naming issues, such as what hydrocarbons are, such as sulfurized plant fatty acid esters and hydrocarbons. Hydrocarbons are actually a relatively general term, and all organic compounds are mainly composed of hydrocarbons. Therefore, the appearance of this term is mostly foreign products, which is actually a mistake in translation. After all, all fats are organic compounds and can be called hydrocarbons. Overall, the names of various sulfur agents are complex but mostly of the same substance. Summary The first category: sulfurized lard and other nicknames: triglycerides, triglycerides, sulfurized lard, sulfurized saturated fatty acid esters, sulfurized triglycerides. The second category: sulfurized vegetable oil: sulfurized palm oil, sulfurized unsaturated fat acid ester, sulfurized vegetable fatty acid ester, sulfurized vegetable fatty acid ester and hydrocarbon. Class III: sulfurized oleic acid methyl ester: sulfurized methyl ester, sulfurized fatty acid methyl ester, sulfurized fatty acid methyl ester, sulfurized oleic acid methyl ester. The fourth category: sulfurized olefins, this type of product has no alias. Some products have unclear names, such as sulfurized fatty acid esters and sulfurized vegetable oils. After all, lard is also fat, and palm oil is also fat, and this naming is not clear. It's too general to know which type of fat is actually used. Explaination: 1) "Acid" in fatty acids refers to liquid fats. 2) C16 °, C18 °: It belongs to saturated fatty acids. To the greatest extent possible, the natural ratio of oil is retained. The higher the content, the better the oxidation stability, the higher the polarity, and the stronger the lubricity. 3) C18 ¹: It is a monounsaturated fatty acid. 4) C18 ²: It is a polyunsaturated fatty acid and contains two unsaturated bonds (double bonds). We can clearly see that the linear chain of lard is far higher than that of palm oil and cottonseed oil, and the branched chain is far lower than that of palm oil and cottonseed oil. From this, we can conclude that the saturated fatty acid of lard is far higher than that of vegetable fat, and the unsaturated fat acid is far lower than that of vegetable fat. It is very intuitive that the lubricating performance of animal fat is far higher than that of vegetable fat. From the experimental data, we can also conclude that the more carbon carbon double bonds there are in fatty acids, the higher the degree of unsaturation. The more double bonds there are, the less hydrogen there is, the easier it is to oxidize, and it is not suitable for use as a lubricant. The secondary use of vegetable oil is basically polyunsaturated fatty acid, which has been oxidized to a great extent during the primary use, so the lubrication is lower than that of vegetable oil. Because of the unnatural oil, the current science and technology can not produce a large amount of saturated fat, so it is also lower than vegetable oil. Therefore, we can draw a conclusion: lubricity: animal oil>vegetable oil>secondary utilization of vegetable oil ≈ methyl oleate.
