Most people in the industry know that metalworking fluids are prone to stinky working fluids in summer, which not only affects the working environment, but may also cause skin allergies, gastroenteritis, and even the risk of inducing cancer among operators. Many people also know that The odor is due to the bacteria and fungi in the working fluid, so how are the bacteria and fungi in the working fluid produced, and how do they multiply until the working fluid turns yellow and black to produce odors such as odors? To understand this, we first need to understand the fine fungi commonly found in working fluids. The bacteria mainly include aerobic bacteria dominated by Pseudomonas aeruginosa and anaerobic bacteria dominated by sulfate reducing bacteria. The growth conditions of the latter are necessary for the small molecular organic acids produced by the former. At the same time, some sulfur-containing organic substances are decomposed to produce hydrogen sulfide, methyl mercaptan, skatole and other substances, which emit an unpleasant odor. The fungi are mainly yeasts and filamentous molds, which produce a musty odor. After a large number of reproductions, the color of the working fluid will appear yellow and black.
Just like an ingredient, it can be stored in the refrigerator for dozens of days without breaking, but if it is placed in the kitchen in summer, the food cooked in the morning may be rancid in the afternoon. So the environment determines the survival. After figuring out the cause of the odor of the Metal Working Fluid, you should also pay attention when purchasing products, and choose the appropriate product according to the processing difficulty and the characteristics of the workpiece.
