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The purpose of this book is to provide the results and critical analysis of effect of cutting parameters such as cutting speed, feed rate, depth of cut and two different cutting fluids on surface roughness of steel during turning operation. In addition to surface roughness the effect of cutting parameters on workpiece-tool interface temperature was also observed. Taguchi approach was used for design of experiment. The book continuous to provide a solid grounding on the fundamentals of selection of cutting parameters for turning of steel. The book has been written for engineers and young researchers for performing the turning operations of steel.