Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/19790
Title: Study The Effect of Cutting Parameters (Cutting Speed, Feed Rate and Depth of Cut) on Surfaces Roughness in Turning Operation
Authors: Abdallah, Mohammed Abdallah Mohammed Alhadi
Ahmed, Musab Abdallah Algaylani
Abdallah, Sohaib Hamad Alneel Hassan
Supervisor-, Yaseen Mohammed Hamadan
Keywords: Cutting Speed, Feed Rate and Depth of Cut
Turning Operation
Surfaces Roughness
Issue Date: 1-Oct-2017
Publisher: Sudan University of Science and Technology
Citation: Abdallah, Mohammed Abdallah Mohammed Alhadi .Study The Effect of Cutting Parameters (Cutting Speed, Feed Rate and Depth of Cut) on Surfaces Roughness in Turning Operation/Mohammed Abdallah Mohammed Alhadi Abdallah,Musab Abdallah Algaylani Ahmed,Sohaib Hamad Alneel Hassan Abdallah;Yaseen Mohammed Hamadan.-Khartoum : Sudan University of Science and Technology, College of Engineering,2017.-59 p. :ill;28cm.- Bachelors search.
Abstract: This project aims to study the effect of input variables (depth of cut, cutting speed and feed) on the surface roughness of mild steel by using high speed steel tool with cooling liquid. Nine cylinders’ work-pieces from mild steel are used for straight turning them by using a turning traditional machine under different ranges of cutting condition (depth of cut (0.5,0.3, and 0.15) mm, cutting speed (350,500, and 800) rpm, and feed (0.5,0.3, and0.08) mm/rev. The surface roughness is then measured for all samples turned under these conditions. The result showed that the surface roughness generally increases with the increase of both feed and depth of cut, and when cutting speed increased the surface roughness decreases.
Description: Bachelors search
URI: http://repository.sustech.edu/handle/123456789/19790
Appears in Collections:Bachelor of Engineering

Files in This Item:
File Description SizeFormat 
Study The Effect of Cutting Parameters.pdfSearch2.99 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.