ABSTRACT

 In this work, a comparative analysis was carried out to determine tool life using local vegetable oil (soya bean oil). Mild steel was machined using tungsten carbide tool. The tool life, surface finish and other parameters were put into consideration by measuring speed, depth of cut, and feed at different conditions. The obtained result indicated that the process parameters of cutting fluid, cutting speed, depth of cut and feed rate have significant effects on the quality of turning of mild steel. Also the local vegetable oil used exhibited high thermal conductivity and oxidant stability and was also found to improve the tool life of the cutting tool, with a better surface finish for machining at low and medium cutting speeds. The cooling property of these oil compared favorably with soluble oil. The cutting temperature, tool life and Surface roughness decreased significantly with the use of the vegetable oil as compared with conventional cutting fluid and this can be attributed to the properties of vegetable oil. This result obtained can be used in sourcing new lubricant from vegetable oil