DROP AND HARDNESS

TEST OF GREASE

RONALYN MAYO
JOHN MARK GUTIERREZ
A grease is formed by thickening the oil
with one of several types of gelling or
thickening agents that make the oil stiff.
 A grease must do two things effectively to be
useful. First, the grease must stay in place.
Secondly, following staying put, the grease must
gradually release the reservoir of oil into the
loaded components so that the oil and additives
can do their respective jobs.
 DROPPING POINT OF A GREASE

Is the temperature at which the grease

passes from a semisolid to a liquid state
under the conditions of test.
ASTM D-2265
PROCEDURE:

1.A grease sample in a grease test cup is supported in a

test tube placed in an aluminum block oven at a preset
constant temperature.Asample thermometer is placed in the
tube and so positioned that it measures the temperature in
the sample cup without coming in contact with the grease.
2. As the temperature increases, at some point a drop of
material will fall from the cup to the bottom of the test tube.
The reading on the sample thermometer is recorded to the
nearest degree as the observed dropping point. At the
same time, the temperature of the aluminum block oven is
also recorded to the nearest degree.
3. One third the difference between the two values is
the correction factor which is added to the observed
value and recorded as the dropping point of the
grease
 Greases are classified into nine consistency grades (000,
00, 0, 1, 2, 3, 4, 5, 6) established by the National
Lubrication and Grease Institute (NLGI). NLGI #000
greases are nearly fluid, while NLGI #6 greases are nearly
solid. Softer grades are often used for improved
pumpability or low-temperature service, while harder
grades are used where leakage or sealing are particular
concerns.
ASTM D217
Grease consistency is measured at 25°C / 77°F after the
sample has been subjected to 60 double strokes in the
ASTM grease worker. After the sample has been prepared,
a penetrometer cone is released and allowed to sink into
the grease under its own weight for 5 seconds. The depth
the cone has penetrated is then read, in tenths of a
millimeter. The further the cone penetrates the grease, the
higher the penetration result and the softer the grease.