1、Designation: D2265 06 (Reapproved 2014)Standard Test Method forDropping Point of Lubricating Grease Over WideTemperature Range1This standard is issued under the fixed designation D2265; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revisio
2、n, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the U.S. Department of Defense.1. Scope1.1 This test method
3、covers the determination of the drop-ping point of lubricating grease.1.2 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the
4、 applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D217 Test Methods for Cone Penetration of LubricatingGreaseD566 Test Method for Dropping Point of Lubricating GreaseD3244 Practice for Utilization of Test Data to DetermineConformance with Specification
5、sE1 Specification for ASTM Liquid-in-Glass Thermometers3. Terminology3.1 Definitions:3.1.1 dropping point, na numerical value assigned to agrease composition representing the corrected temperature atwhich the first drop of material falls from the test cup andreaches the bottom of the test tube.3.1.1
6、.1 DiscussionIn the normal and proper operation ofthis test method, the observed dropping point is corrected byadding to it a value representing one third of the differencebetween the oven block temperature and the observed droppingpoint temperature. This corrected value is recorded as thedropping p
7、oint of the grease.3.1.2 lubricating grease, na semi-fluid to solid product ofa thickener in a liquid lubricant.3.1.2.1 DiscussionThe dispersion of the thickener forms atwo-phase system and immobilizes the liquid lubricant bysurface tension and other physical forces. Other ingredients arecommonly in
8、cluded to impart special properties. D2173.1.3 observed dropping point, nthe value noted on thethermometer monitoring the internal temperature of the greasetest cup when the first drop of material falls from the test cupand reaches the bottom of the test tube.3.1.4 thickener, nin lubricating grease,
9、 a substance com-posed of finely-divided particles dispersed in a liquid to formthe products structure.3.1.4.1 DiscussionThickeners can be fibers (such as vari-ous metallic soaps) or plates or spheres (such as certainnon-soap thickeners), which are insoluble or, at most, only veryslightly soluble in
10、 the liquid lubricant. The general require-ments are that the solid particles be extremely small, uniformlydispersed, and capable of forming a relatively stable, gel-likestructure with the liquid lubricant. D2174. Summary of Test Method4.1 A grease sample in a grease test cup is supported in atest t
11、ube placed in an aluminum block oven at a preset constanttemperature.Asample thermometer is placed in the tube and sopositioned that it measures the temperature in the sample cupwithout coming in contact with the grease.4.2 As the temperature increases, at some point a drop ofmaterial will fall from
12、 the cup to the bottom of the test tube.The reading on the sample thermometer is recorded to thenearest degree as the observed dropping point. At the sametime, the temperature of the aluminum block oven is alsorecorded to the nearest degree.4.3 One third the difference between the two values is thec
13、orrection factor which is added to the observed value andrecorded as the dropping point of the grease.5. Significance and Use5.1 The dropping point is useful to assist in identifying thegrease as to type and for establishing and maintaining bench1This test method is under the jurisdiction of ASTM Co
14、mmittee D02 onPetroleum Products, Liquid Fuels, and Lubricants and is the direct responsibility ofSubcommittee D02.G0.03 on Physical Tests.Current edition approved Nov. 1, 2014. Published November 2014. Originallyapproved in 1964. Last previous edition approved in 2006 as D2265 06. DOI:10.1520/D2265
15、-06R14.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.Copyright ASTM International, 100 Barr Harbor Drive, P
16、O Box C700, West Conshohocken, PA 19428-2959. United States1marks for quality control. The results are to be considered tohave only limited significance with respect to service perfor-mance because dropping point is a static test.5.2 Cooperative testing3indicates that, in general, droppingpoints by
17、Test Method D2265 and Test Method D566 are inagreement up to 260C. In cases where results differ, there isno known significance. However, agreement between themanufacturer and purchaser as to test method used is advisable.6. Apparatus6.1 Dropping Point Assembly (Fig. 1) consisting of thefollowing:6.
18、1.1 Grease Cup, chromium-plated brass cup conformingto the dimensions shown in A, Fig. 1.6.1.2 Test Tube, thin walled, soft glass test tube with rim,having dimensions shown in B, Fig. 1.6.1.3 Cup Support, glass tubing as shown in C, Fig. 1.6.1.4 Thermometer, thermometer 3C as prescribed in Speci-fic
19、ation E1 and shown in D, Fig. 1.6.1.5 Accessories, thermometer clamp as shown in E-1,bushings as shown in E-2 and E -3, bushing support ring asshown in E-4, thermometer depth gage as shown in E-5, ametal rod as shown in E-6, and cup gage as shown in E-7, allof Fig. 1.6.2 Aluminum Block Oven, aluminu
20、m block oven of thedesign and dimensions shown in Fig. 2. The block shall beequipped with an integral cartridge-type heater. Control of thecurrent to the heater shall be used to obtain and maintain thedesired oven temperature.6.2.1 Aluminum Block Oven Thermometer, conforming tothermometer 11C in acc
21、ordance with Specification E1.7. Sampling7.1 The sample presented for analysis should be largeenough to make possible the selection of a representative3Supporting data have been filed at ASTM International Headquarters and maybe obtained by requesting Research Report RR:D02-1164.(a) Dimensions in mi
22、llimetres.FIG. 1 Apparatus for Dropping Point Test of Lubricating GreaseD2265 06 (2014)2portion for testing. Examine for any indication of non-homogeneity such as oil separation, phase changes, or grosscontamination. If any abnormal conditions are found, obtain anew sample.8. Preparation of Apparatu
23、s8.1 Thoroughly clean the cup, cup support, and test tubewith mineral spirits. (WarningFlammable. Vapor harmful.)8.2 Use only cups that are clean and free of any residue.When the interior plating of the cup shows indications of wear,discard.8.3 When new cups are to be used, check their dimensionsby
24、using the cup plug gage (E-7 of Fig. 1). To check the bottomopening of the cup a 2.78 mm rod should fit easily while a 2.82mm rod should not.4If the hole is undersize, ream to thecorrect size. If too large, discard. Cups of the proper dimen-sions need not be rechecked before each test run.8.4 Test t
25、ubes shall be clean and free of residues andconform to the dimensions shown in B, Fig. 1. Inspect for chipsor cracks and replace when necessary.8.5 Sample thermometer bulb shall be clean and free ofresidues. Inspect bushings for cleanliness and be certain thethermometer clamp, E-1, Fig. 1, is suffic
26、iently tight to hold thethermometer in position.8.6 The glass sleeve used to support the cup shall be free ofany cracks or chips, residue or stain, and conform to thedimensions shown in C, Fig. 1. Replace when necessary.9. Procedure9.1 Insert empty test tubes in every test tube well and athermometer
27、 having a range from 5 to 400C in the ther-mometer well of the oven.9.2 Turn on the oven and select the lowest aluminum blockoven temperature setting from the four listed below that willresult in an observed dropping point at or below the corre-sponding maximum observed dropping point shown for that
28、oven temperature setting.Oven Temperature,CMaximum ObservedDropping Point,C1213 116232 3 221288 3 277316 3 3049.3 Select and use test tubes and accessories E-1, E-2, andE-3 to minimize wobble of the thermometer. All componentsmust be at room temperature prior to the test. Place thecomponents E-1 thr
29、ough E-4 on the thermometer in the ordershown by the thermometer assembly (F) Fig. 1. Adjust thebushing E-3 and the bushing support ring E -4 so that E-4 isabout 25 mm from the tip of the thermometer. Place the cupsupport C in tube B. Insert the thermometer depth gage E-5 andthe thermometer assembly
30、 in the tube. Position the thermom-eter so that the tip bottoms in the gage. Adjust the bushing E-2and the thermometer clamp E-1 so that the bushing shoulderson the top edge of the tube.9.4 Select a clean cup, and fill it with grease either bypushing the cup into the sample presented or by using a s
31、mallspatula. Overfill the cup, and use the spatula to force some of4These are commonly available as a764-in. drill and a No. 34 drill, respectively.FIG. 2 Aluminum Block OvenD2265 06 (2014)3the grease out of the bottom hole of the cup to help remove anytrapped air. Add more sample, and strike off th
32、e excess greaselevel with the top of the cup. Gently press the cup, held in avertical position with the smaller opening at the bottom, downover the metal rod E-6, Fig. 1, until the latter protrudes about25 mm. Press the rod against the cup in such a manner that therod makes contact at both the upper
33、 and lower peripheries ofthe cup. Maintain this contact, rotating the cup on the rod alongthe index finger to give it a spiral-like motion down the rod toremove a conical section of the grease which adheres along therod.As the cup approaches the end of the rod, carefully slip therod out of the cup,
34、without marring the inside surface of thegrease, so that a smooth film of reproducible thickness remainsinside the cup. If the surface has been touched by the rod or anyair bubbles are noted, repack the cup. See Fig. 3.9.5 Remove the thermometer assembly and depth gage fromthe tube. Place the grease
35、 cup on the cup support in the testtube and carefully reinsert the thermometer assembly. Make nofurther adjustment as the thermometer bulb is now positionedto provide adequate clearance between the tip of the bulb andgrease sample in the cup.9.6 After making certain that the oven temperature hasstab
36、ilized, remove an empty tube from the oven and gentlyinsert the tube assembly, G,(Fig. 1) in its place. Exercise careto ensure that the cup remains upright in the cup support. If thecup is tilted, the thermometer bulb can come in contact with thefilm of grease and result in an erroneous value.9.7 Wh
37、en the first drop of material falls free of the cuporifice and reaches the bottom of the test tube, record both thetemperature of the cup and of the oven to the nearest degree.Certain greases, for example, some simple soap compositions,or those containing some types of polymers can form a dropwith a
38、 tailing thread which can hold until the drop reaches thebottom of the test tube. The temperature in the cup when thedrop reaches the bottom of the test tube is recorded as theobserved dropping point.NOTE 1The aluminum block oven can accommodate up to sixsamples of the same or different greases so t
39、hat multiple determinationscan be made simultaneously.10. Calculation10.1 Calculate the dropping point as follows:DP 5 ODP1BT 2 ODP!/3#where:DP = dropping point,ODP = thermometer reading when first drop reaches thebottom of the test tube, andBT = block temperature when the drop falls.11. Report11.1
40、Report the following information:11.1.1 Sample identification,11.1.2 The corrected dropping point, and11.1.3 The aluminum block oven temperature immediatelyafter the drop was observed.11.1.4 Follow local laboratory protocol for additional re-portable requirements.12. Precision and Bias12.1 The preci
41、sion of this test method is not known to havebeen obtained in accordance with currently accepted guidelinesin Committee D02 Research Report RR:D02-1007.12.1.1 RepeatabilityThe difference between two test re-sults obtained by the same operator with the same apparatusunder constant operating condition
42、s on identical test materialwould, in the long run, in the normal and correct operation ofthe test method, exceed the following values in only one casein twenty:Greases DroppingCC(Note 2 and Note 3)Up to 116 6116upto221 8221 up to 277 6277 up to 316 712.1.2 ReproducibilityThe difference between two
43、singleand independent results obtained by different operators work-ing in different laboratories on identical test material would, inthe long run, in the normal and correct operation of the testmethod, exceed the following values in only one case intwenty:Greases DroppingCC(Note 2 and Note 3)Up to 1
44、16 9116upto221 12221 up to 277 16277 up to 316 1212.2 BiasThere is no bias for this test method becausethe value of the dropping point can be defined only in terms ofthe test method.FIG. 3 Technique for Filling Grease CupD2265 06 (2014)4NOTE 2When results do not agree within the limits shown, procee
45、d asdescribed in Practice D3244.NOTE 3Values for greases dropping below 221C based on the use ofthe older heavy wall temperature resistant tubes. Values for greasesdropping above 221C are based on the use of the thin wall test tube(6.1.2).NOTE 4The dropping points of some greases, particularly those
46、containing simple soaps, are known to decrease upon aging, the changebeing much greater than the deviation permitted in results obtained bydifferent laboratories. Therefore, comparative tests between laboratoriesshould be made within a period of six days.NOTE 5The cooperative data given in NLGI Spok
47、esman,5indicate thatprecision varied with dropping point range.13. Keywords13.1 dropping point; greases; lubricating greaseAPPENDIX(Nonmandatory Information)X1. PRECISION VALUESX1.1 The precision values shown in 12.1.1 and 12.1.2 weredeveloped from the round robin of 1991 using seven greases:a lithi
48、um complex synthetic base, two lithium complex oilbases, two lithium 12-hydroxy stearates, an aluminumcomplex, and a polyurea.X1.2 The original values for the deleted 343C blocktemperature are noted below for informational purposes.Repeatability 6C Reproducibility 24CASTM International takes no posi
49、tion respecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and the riskof infringement of such rights, are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and must be reviewed every five years andif not revised, either reapproved or withdrawn. Your comments are invited either for revision of this standard
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