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In an attempt to avoid serious problems that can affect the efficiency of refueling ground-operated vehicles and aircraft during military operations, the Armed Forces of the North Atlantic Treaty Organization (NATO) are introducing the use of a unique fuel for both air and land use. The fuel that has been selected is the F-34, similar to Jet A-1, which is used in civil aviation, in order to replace diesel fuel in many applications. It has to be mentioned that tests performed with this fuel, which is kerosene type on the high frequency reciprocating rig (HFRR) have shown that such fuel is responsible for severe wear. This very high wear is related to the very low lubricity of aviation fuel. Having the idea to improve the lubricity of aviation fuel to the level of fuels used in compression ignition engines (diesel fuel), seven N,N-Bis(2-ethoxyethyl) fatty acid amides were formulated from various vegetable oils (sunflower oil, soybean oil, cottonseed oil, olive oil, tobacco seed oil, coconut oil, used frying oil), and they were evaluated as lubricity improvers of the aviation fuel. The required tribological measurements for lubricity rating were carried out by employing ISO 12156-1 test method on an HFRR instrument. The test conditions during the measurements were in the range of 55% to 58% for the relative humidity and 24 °C for the temperature. The results from the tribological measurements showed that all N,N-Bis(2-ethoxyethyl) fatty acid amides used were rated as efficient in order to provide an acceptable mean wear scar diameter (below 460 μm) at concentrations from 150 to 300 ppm. Additive concentrations below 150 ppm did not improve the lubricity at the required level. The increase of N,N-Bis(2-ethoxyethyl) fatty acid amides at concentrations over 300 ppm did not have any significant decrease in the wear scar diameter. A comparison between the N,N-Bis(2-ethoxyethyl) fatty acid amides showed that those formulated by non-polyunsaturated oils like olive oil and coconut oil seem to have better lubricity improver characteristics. [ABSTRACT FROM AUTHOR]