The paper investigates the lubricating properties of epoxidised canola oil. The epoxidation is carried out to decrease the unsaturated bonds present in canola oil. Further, metal dichalcogenide nanoparticles (molybdenum disulphide and tungsten disulphide) are mixed in modified canola oil and their effect on rheological and tribological properties is evaluated. The tribological investigation is carried out on a pin-on-disc tribometer with aluminium alloy and steel as tribopairs. The rheological properties of nanofluids have been studied. It is observed that the modification of the canola oil improves the tribological properties of virgin canola oil. The addition of nanoparticles into the modified canola increases the viscosity of the oil with a 1 wt% concentration of nanoparticles. Further, enhancement in the tribological properties is observed with the addition of nanoparticles. A maximum of 54.6% and 30% decrease in coefficient of friction is observed with the use of tungsten disulphide and molybdenum disulphide nanoparticles, respectively.

本文研究了环氧化低芥酸菜子油的润滑性能。进行环氧化以减少低芥酸菜子油中存在的不饱和键。此外，将金属二硫化氢纳米颗粒（二硫化钼和二硫化钨）混合在改性低芥酸菜籽油中，并评估其对流变学和摩擦学性能的影响。摩擦学研究是在针盘式摩擦计上进行的，以铝合金和钢作为摩擦副。已经研究了纳米流体的流变性质。观察到低芥酸菜籽油的改性改善了原始低芥酸菜籽油的摩擦学性能。将纳米颗粒添加到改性的低芥酸菜子中，以1wt％的纳米颗粒浓度增加了油的粘度。更多，通过添加纳米颗粒，观察到了摩擦学性能的增强。使用二硫化钨和二硫化钼纳米颗粒分别观察到摩擦系数最大降低了54.6％和30％。