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This paper aims to understand the influences of tris (2-hydroxyethyl) isocyanurate oleate and oleic acid tris (2-hydroxyethyl) isocyanurate phosphate ester on biodegradability and tribological performances of mineral lubricating oil.

Tris (2-hydroxyethyl) isocyanurate oleate and oleic acid tris (2-hydroxyethyl) isocyanurate phosphate ester were prepared and characterized by Fourier transform infrared spectrometer. The biodegradability and tribological properties of neat oil and its formulations were studied on a tester for fast evaluating biodegradability of lubricants and a four-ball tester, respectively. The worn surfaces were investigated by scanning electron microscope and X-ray photoelectron spectroscope.

Tris (2-hydroxyethyl) isocyanurate oleate and oleic acid tris (2-hydroxyethyl) isocyanurate phosphate ester both improved markedly the biodegradability, the anti-wear properties, friction-reducing properties and extreme pressure properties of base oil. The effect of oleic acid tris (2-hydroxyethyl) isocyanurate phosphate ester was better than tris (2-hydroxyethyl) isocyanurate oleate. The improvement of tribological performances was mainly ascribed to the formation of a complicated boundary lubrication film of tris (2-hydroxyethyl) isocyanurate oleate and oleic acid tris (2-hydroxyethyl) isocyanurate phosphate ester on the friction surfaces.

This paper has indicated that tris (2-hydroxyethyl) isocyanurate oleate and oleic acid tris (2-hydroxyethyl) isocyanurate phosphate ester effectively improve the biodegradability and tribological performances of mineral lubricating oil. Promoting biodegradation of mineral lubricant by additives is very significant for the development of petroleum-based biodegradable lubricants. These two additives not merely improve the tribological performances; more importantly, they improve the ecological performances.

SINCE the Second World War, no lubrication problem has offered a greater challenge to chemists than that posed by the aircraft gas turbine engine. Mineral oils, which for many years had provided satisfactory lubrication of piston‐engined aircraft, had obvious limitations when considering jet engines, and more than ten years ago the need for new lubricants was realized. The requirements were improved high temperature performance coupled with low volatility, fluidity at low temperatures, and high load‐carrying capacity. The requirements of satisfactory lubricants for aircraft gas turbine engines were discussed as long ago as 1947 by Williams, who proposed certain tentative test methods and pointed out the limitations of the mineral oils currently in use. At that time research on potential synthetic lubricants had begun both in the U.K. and in the U.S.A., and during the next four or five years bench engine tests were carried out, followed by flight trials in aircraft.

Heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. In addition, the effect of dry breadcrumb on some quality parameters of the meatballs was also investigated.

Meatball dough with 15 percent fat was divided into four parts, where one group was selected as the control group (without dry breadcrumb). In the other three groups, dry breadcrumb was added in various ratios of 5 percent, 10 percent and 15 percent (w/w). Then, meatball dough was stored at 4 °C for 3 h and shaped into meatballs with a metal shaping device (7 × 1 cm). For some of the quality parameters, water, pH, cooking loss and TBARS analyses were done in the samples. Heterocyclic aromatic amine analysis was done in only cooked samples according to solid phase extraction.

The use of dry breadcrumb in meatball production decreased water content and cooking loss. As cooking temperature increased, water contents and cooking loss of meatball decreased. PhIP, AαC and MeAαC were not detected in any of the samples analyzed. As cooking temperature increased, total amount of HCAs increased and ranged between 0.05 and 0.51 ng/g. While the use of dry breadcrumb in the meatball production increased IQ content of the meatballs, the use of 5 percent dry breadcrumb caused a decrease in the total HAA content (28.57–66.67 percent) for all cooking temperatures.

Many research studies including our study in the literature were conducted on formation and reduction of HAAs in meat and meat products. However, although dry breadcrumb is frequently used both in domestic and commercial meatball formulations; to the best of our knowledge, effect of using dry breadcrumb in meatball production on HAAs formation has not been investigated in the literature. Therefore, in the present study, the effects of the use of dry breadcrumb in meatball production on some quality parameters and formation of HAAs in meatballs cooked at 150 °C, 200 °C and 250 °C were determined.