Application of Cereal Food Materials as Lubricants

The use of cereal food materials as lubricants was investigated in an attempt to develop nonpolluting lubricants. Suspensions of wheat flour in water and other types of cereal food lubricants were prepared and their friction coefficients measured. The results indicate that a cereal food lubricant containing 30% lipids, 2% proteins, 60% carbohydrates and 0.6% calcium carbonates has the lowest friction coefficient for a sheet (cpTi-1). As example applications, the lubricant was tested with a forming press and a screw-fastening device. In both applications the cereal food lubricant performed relatively well in comparison to conventional lubricants and thereby has potential for practical applications.