Experimental Investigation on Mechanical Properties and Micro Structure of MS Using Waste Cooking Oil as Quenching Medium

Abstract

In this analysis work the mechanical properties of steel are studied. The Steel is quenched in waste vegetable oil. Hardness, Tensile, Impact and Microstructure study are administered for specimens once ending and it'll be compared with knowledge of the quality ending medium. within the previous analysis in Medium steel it had been found that the durability and hardness exaggerated with increasing the heating temperature values of warmth treatment method. conjointly ending between cold lotus contains a widespread impact of tensile power nonetheless hardness values. For Medium steel durability was (998.6MPa) and therefore the hardness was (360.4 Hv) for steel that ending in cold water. the share of elongation attenuate with increasing the temperature of warmth treatment method. conjointly rock bottom values of elongation was once ending method in cold water. However, the have an effect on permanence and wear indefinite quantity values were excessive for alloy after stress remedy nonetheless decrease once ending into totally different media. however the vile values had been recorded below ending among cold water. it had been determined because the absorbed power or the placed on dimensions due to the alloy quenched at intervals cold lotos are (23.6) J and (.0002 gm/cm) severally. While, as a result of steels handled on the stress remedy method had been (62.02) J then (.0007 gm/cm) severally.

Cite as
Aadars M.S. (2020). Experimental Investigation on Mechanical Properties and Micro Structure of MS Using Waste Cooking Oil as Quenching Medium. Research and Reviews on Experimental and Applied Mechanics, 3(2), 1–4. http://doi.org/10.5281/zenodo.4058179