1、Designation: D2265 151Standard 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 revision, the year of la
2、st 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.1NOTEThe Summary of Changes section was correc
3、ted editorially in February 2018.1. Scope*1.1 This test method covers the determination of the drop-ping point of lubricating grease.1.2 This test method uses mercury thermometers.WARNINGMercury has been designated by many regula-tory agencies as a hazardous material that can cause centralnervous sy
4、stem, kidney and liver damage. Mercury, or itsvapor, may be hazardous to health and corrosive to materials.Caution should be taken when handling mercury and mercurycontaining products. See the applicable product MaterialSafety Data Sheet (MSDS) for details and EPAs websitehttp:/www.epa.gov/mercury/f
5、aq.htmfor additional informa-tion. Users should be aware that selling mercury and/ormercury containing products into your state or country may beprohibited by law. The responsible subcommittee, D02.G0.03,continues to explore alternatives to eventually replace themercury thermometers. This standard d
6、oes not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this standard toestablish appropriate safety, health, and environmental prac-tices and determine the applicability of regulatory limitationsprior to use.1.3 This internationa
7、l standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committe
8、e.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 SpecificationsE1 Specification for ASTM Liquid-in-Glass Thermomete
9、rs3. 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.3.1.1.1 DiscussionIn the normal and proper operation ofthi
10、s 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 point of the grease.3.1.2 lubricating grease, na semi-
11、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 included to impart special properties. D2173.1.3 observ
12、ed 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.1This test method is under the jurisdiction of ASTM Committee D02 onPetroleum Products, Liqui
13、d Fuels, and Lubricants and is the direct responsibility ofSubcommittee D02.G0.03 on Physical Tests.Current edition approved April 1, 2015. Published May 2015. Originallyapproved in 1964. Last previous edition approved in 2014 as D2265 06 (2014).DOI: 10.1520/D2265-15E01.2For referenced ASTM standard
14、s, 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.*A Summary of Changes section appears at the end of this standardCopyright ASTM Internatio
15、nal, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guide
16、s and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.13.1.4 thickener, nin lubricating grease, 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
17、 vari-ous metallic soaps) or plates or spheres (such as certainnon-soap thickeners), which are insoluble or, at most, only veryslightly soluble in the liquid lubricant. The general require-ments are that the solid particles be extremely small, uniformlydispersed, and capable of forming a relatively
18、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 tube placed in an aluminum block oven at a preset constanttemperature.Asample thermometer is placed in the tube and sopositioned that it measures the tempe
19、rature 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 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 same
20、time, the temperature of the aluminum block oven is alsorecorded to the nearest degree.4.3 One third the difference between the two values is thecorrection 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 use
21、ful to assist in identifying thegrease as to type and for establishing and maintaining benchmarks 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
22、 in general, droppingpoints by Test Method D2265 and Test Method D566 are inagreement up to 260 C. In cases where results differ, there isno known significance. However, agreement between themanufacturer and purchaser as to test method used is advisable.3Supporting data have been filed at ASTM Inte
23、rnational Headquarters and maybe obtained by requesting Research Report RR:D02-1164.(a) Dimensions in millimetres.FIG. 1 Apparatus for Dropping Point Test of Lubricating GreaseD2265 15126. Apparatus6.1 Dropping Point Assembly (Fig. 1) consisting of thefollowing:6.1.1 Grease Cup, chromium-plated bras
24、s 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-fication E1 and shown in D, Fig. 1.6.1.
25、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, aluminum block oven of thedesign and dimens
26、ions 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 accordance with Specification E1.7. Sam
27、pling7.1 The sample presented for analysis should be largeenough to make possible the selection of a representativeportion 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
28、8. Preparation of Apparatus8.1 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
29、 check their dimensionsby 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 a2.82 mm 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 befo
30、re each test run.8.4 Test tubes 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 cl
31、amp, E-1, Fig. 1, is sufficiently 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
32、 tube well and athermometer having a range from5C to 400C in thethermometer well of the oven.4These are commonly available as a764-in. drill and a No. 34 drill, respectively.FIG. 2 Aluminum Block OvenD2265 15139.2 Turn on the oven and select the lowest aluminum blockoven temperature setting from the
33、 four listed below that willresult in an observed dropping point at or below the corre-sponding maximum observed dropping point shown for thatoven temperature setting.Oven Temperature,CMaximum ObservedDropping Point,C1213 116232 3 221288 3 277316 3 3049.3 Select and use test tubes and accessories E-
34、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 through 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 isab
35、out 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 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 shoulders
36、on 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 smallspatula. Overfill the cup, and use the spatula to force some ofthe grease out of the bottom hole of the cup to help remove anytrapped air. Add more sample
37、 and strike off the 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 contac
38、t at both the upper 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 ther
39、od out of the cup, 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 tub
40、e. Place the grease 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
41、temperature hasstabilized, 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 err
42、oneous value.9.7 When 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 ca
43、n form a dropwith a 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 dif
44、ferent greases so that 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 fa
45、lls.11. Report11.1 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
46、 Bias12.1 The precision of this test method is not known to havebeen obtained in accordance with currently accepted guidelinesin Committee D02 Research Report RR:D02-1007.FIG. 3 Technique for Filling Grease CupD2265 151412.1.1 RepeatabilityThe difference between two test re-sults obtained by the sam
47、e operator with the same apparatusunder constant operating conditions 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 2
48、77 6277 up to 316 712.1.2 ReproducibilityThe difference between two 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
49、 only one case intwenty:Greases DroppingCC(Note 2 and Note 3)Up to 116 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.NOTE 2When results do not agree within the limits shown, proceed asdescribed in Practice D3244.NOTE 3Values for greases dropping below 221 C based on the use ofthe older heavy wall temperature resistant tubes. Values for greasesdropping above 221 C are based on the use of the thin wall
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