Hi Nicholas,
The biggest problem with the Gen 5 Extruder exhibiting these problems that you
have displayed is normally within the extruders Z axis up & down calibration
sensor magnet.
This magnet can become slightly loos causing a multitude of problems.
Suggestions>>>>
1/ Securer the magnet wit HT super glue.
2/ lube the slide shaft retaining the magnet.
3/ re-start machine.
4/ re-calibrate build platform.
If this doesn’t fix the problem, refer back to an earlier version of firmware and/or desktop application.
Hope this is of some help and the best of luck.
Cheers,
John.
which IMO will only cause more problems down the road.
I'm a chemical engineer with extensive experience in polymers, lubricants, heat transfer, chemical degradation modes, etc. I'm not sure exactly what you're intending to say about the oil mixing with the polymer, but the way you've phrased it is essentially gibberish. I think your practical experience with printers is likely very valid, but perhaps your explanations could use some work.
Molten PLA and aliphatic hydrocarbons (petroleum lubricant oils) are immiscible. They don't mix or co-dissolve to any meaningful extent. And any mid-weight petroleum distillate is vastly more thermally-stable than any plant-based triglyceride like avocado oil. So your description of carbon deposits really doesn't make chemical sense -- the vegetable oil is much more likely to form them.
Now, ABS can absorb some aromatic hydrocarbons due to the styrene units containing phenol groups, so you wouldn't want to use WD-40 or gasoline... But a light-weight lubricant like 3-in-1 oil is primarily aliphatic, not aromatic, and thus is perfectly fine.
Vegetable oils are composed of glycerol molecule esterified by three fatty acids molecules. Each type of
vegetable oils is characterized by its own specific fatty acids ratio content. Predominant fatty acids have 16 or 18
carbon atoms in straight aliphatic chains. Unlike to desirable health benefits of PUFAs there is higher ability to
undergo degradation changes according to high level of double bonds presented. They are quite sensitive to
oxidative conditions and generate many degradation products including aldehydes, ketones, epoxides, hydroxy
compounds, etc. Many of them are now considered as toxic and potentially carcinogenic [9]. Oxidative stress can
cause conjugated double bond system formation as well as evaluation of trans fatty acids. The content of these
oxidation products can correspond to oil technological treatment, method and duration of storage and it has
undesirable influence on nutritional quality, safety and sensory properties [10]. Oxidation of unsaturated fatty acids
is the main reaction responsible of the degradation of lipids [2].
[...]
Oxidative degradation of oils can be increased by heating above 100°C. Chemical changes corresponding to C=C
bond during oxidation as well as degradation products formation are expected to be reflected in Raman spectral
changes [12].
[...]
However, prolonged heat load of all types of cooking oils causes the formation of degradation products that may undesirably affect the human health.