Abstract
This work is to explicate the data collected during the turning of AISI 1045 alloy steel components in near dry condition with emulsified cutting fluids prepared from cooking oils such as Palm oil and Peanut oil. The base oils are tested for its relative density, viscosity and flash point following ASTM standards. Highly influencing turning factors are identified and the experiments are planned and arranged using Taguchi's L(27)(3(5)) orthogonal array, the experiments are repeated to reduce the errors. The quality aspect of machined components and the machining interface temperature is observed as the outcomes. The prediction models are created for the experiments through regression analysis.