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Next Month  |
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Webinar: CM Series - Physical Properties Data Interpretation
Wednesday, October 31, 2012
12:00 PM - 01:30 PM
This is the fourth event in the CM Data Interpretation Series, where instructor Evan Zabawski will transition over to correct interpretation of the changes found in the physical and chemical properties of the oil, such as viscosity, FTIR (soot, oxidation, nitration and sulphation) and checks for fuel, water and glycol.
Condition Monitoring Data Interpretation Series: Physical Properties Data Interpretation
Presenter: Evan Zabawski, CLS
Where: STLE University, live webinar event broadcast to your computer
When: Wednesday, October 31, 2012 at 12-1:00 p.m., with optional Q&A from 1-1:30 p.m.
Cost: $39 for members, $59 for non-members
Abstract
The fourth module of this series will transition over to correct interpretation of the changes found in the physical and chemical properties of the oil, such as viscosity, FTIR (soot, oxidation, nitration and sulphation) and checks for fuel, water and glycol.
Biography
Evan is a Fourth Class Power Engineer with a diploma in chemical engineering. Evan has previous experience as a manager of a tribological lab before moving into the field of power generation fluid maintenance. He has been a member of STLE for over 12 years and is Chair of the STLE – Alberta Section, and also an instructor of the Condition Monitoring course at STLE Annual Meetings. Evan is Editor of STLE’s TLT Magazine, and served as the Editor for The STLE Alberta Section's Basic Handbook of Lubrication - Third Edition. He has published several technical papers and is also a member in good standing of API and ASTM.
Registration is now open - deadline is October 29. Click on the link below to login and register (must log in to view correct pricing). If you wish to register for the entire series (and get recordings of the events you've missed), click here.
Reminder: Computer speakers or headphones are needed to hear the audio.
Contact Us: Contact Kara Sniegowski at klemar@stle.org or at (847) 825-5536 with any comments or questions.
 Click Here to register for this event.
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