1、Designation: D2265 06 (Reapproved 2014)D2265 15Standard 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
2、 revision, 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. Scope Scope*1.1 Th
3、is test method covers the determination of the dropping point of lubricating grease.1.2 This test method uses mercury thermometers. WARNINGMercury has been designated by many regulatory agencies asa hazardous material that can cause central nervous system, kidney and liver damage. Mercury, or its va
4、por, may be hazardousto health and corrosive to materials. Caution should be taken when handling mercury and mercury containing products. See theapplicable product Material Safety Data Sheet (MSDS) for details and EPAs websitehttp:/www.epa.gov/mercury/faq.htmforadditional information. Users should b
5、e aware that selling mercury and/or mercury containing products into your state or countrymay be prohibited by law. The responsible subcommittee, D02.G0.03, continues to explore alternatives to eventually replace themercury thermometers. This standard does not purport to address all of the safety co
6、ncerns, if any, associated with its use. It isthe responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicabilityof regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D217 Test Methods for Cone Penetration o
7、f Lubricating GreaseD566 Test Method for Dropping Point of Lubricating GreaseD3244 Practice for Utilization of Test Data to Determine Conformance with SpecificationsE1 Specification for ASTM Liquid-in-Glass Thermometers3. Terminology3.1 Definitions:3.1.1 dropping point, na numerical value assigned t
8、o a grease composition representing the corrected temperature at whichthe first drop of material falls from the test cup and reaches the bottom of the test tube.3.1.1.1 DiscussionIn the normal and proper operation of this test method, the observed dropping point is corrected by adding to it a value
9、representingone third of the difference between the oven block temperature and the observed dropping point temperature. This corrected valueis recorded as the dropping point of the grease.3.1.2 lubricating grease, na semi-fluid to solid product of a thickener in a liquid lubricant.3.1.2.1 Discussion
10、1 This test method is under the jurisdiction ofASTM Committee D02 on Petroleum Products, Liquid Fuels, and Lubricants and is the direct responsibility of SubcommitteeD02.G0.03 on Physical Tests.Current edition approved Nov. 1, 2014April 1, 2015. Published November 2014May 2015. Originally approved i
11、n 1964. Last previous edition approved in 20062014 asD2265 06.D2265 06 (2014). DOI: 10.1520/D2265-06R14.10.1520/D2265-15.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer
12、 to the standards Document Summary page on the ASTM website.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be technically possible to adequately depict all chan
13、ges accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.*A Summary of Changes section appears at the end of this standardCopyright ASTM International, 100 Bar
14、r Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1The dispersion of the thickener forms a two-phase system and immobilizes the liquid lubricant by surface tension and otherphysical forces. Other ingredients are commonly included to impart special properties. D2173.1.3 obse
15、rved dropping point, nthe value noted on the thermometer monitoring the internal temperature of the grease test cupwhen the first drop of material falls from the test cup and reaches the bottom of the test tube.3.1.4 thickener, nin lubricating grease, a substance composed of finely-divided particles
16、 dispersed in a liquid to form theproducts structure.3.1.4.1 DiscussionThickeners can be fibers (such as various metallic soaps) or plates or spheres (such as certain non-soap thickeners), which areinsoluble or, at most, only very slightly soluble in the liquid lubricant. The general requirements ar
17、e that the solid particles beextremely small, uniformly dispersed, and capable of forming a relatively stable, gel-like structure with the liquid lubricant. D2174. Summary of Test Method4.1 A grease sample in a grease test cup is supported in a test tube placed in an aluminum block oven at a preset
18、constanttemperature. A sample thermometer is placed in the tube and so positioned 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 of material will fall from the cup to the bottom of the test tube. Ther
19、eading on the sample thermometer is recorded to the nearest degree as the observed dropping point. At the same time, thetemperature of the aluminum block oven is also recorded to the nearest degree.4.3 One third the difference between the two values is the correction factor which is added to the obs
20、erved value and recordedas the dropping point of the grease.5. Significance and Use5.1 The dropping point is useful to assist in identifying the grease as to type and for establishing and maintaining bench marksfor quality control. The results are to be considered to have only limited significance w
21、ith respect to service performance becausedropping point is a static test.5.2 Cooperative testing3 indicates that, in general, dropping points by Test Method D2265 and Test Method D566 are inagreement up to 260C.260 C. In cases where results differ, there is no known significance. However, agreement
22、 between themanufacturer and purchaser as to test method used is advisable.6. Apparatus6.1 Dropping Point Assembly (Fig. 1) consisting of the following:6.1.1 Grease Cup, chromium-plated brass cup conforming to the dimensions shown in A,Fig. 1.6.1.2 Test Tube, thin walled, soft glass test tube with r
23、im, 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 Specification 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 as show
24、n inE-4, thermometer depth gage as shown in E-5, a metal rod as shown in E-6, and cup gage as shown in E-7, all of Fig. 1.6.2 Aluminum Block Oven, aluminum block oven of the design and dimensions shown in Fig. 2. The block shall be equippedwith an integral cartridge-type heater. Control of the curre
25、nt to the heater shall be used to obtain and maintain the desired oventemperature.6.2.1 Aluminum Block Oven Thermometer, conforming to thermometer 11C in accordance with Specification E1.7. Sampling7.1 The sample presented for analysis should be large enough to make possible the selection of a repre
26、sentative portion fortesting. Examine for any indication of non-homogeneity such as oil separation, phase changes, or gross contamination. If anyabnormal conditions are found, obtain a new sample.8. Preparation of Apparatus8.1 Thoroughly clean the cup, cup support, and test tube with mineral spirits
27、. (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.3 Supporting data have been filed at ASTM International Headquarters and may be obtained by requesting Research Report RR:D02-1164.D22
28、65 1528.3 When new cups are to be used, check their dimensions by using the cup plug gage (E-7 of Fig. 1). To check the bottomopening of the cup a 2.78 mm 2.78 mm rod should fit easily while a 2.82 mm 2.82 mm rod should not.4 If the hole is undersize,ream to the correct size. If too large, discard.
29、Cups of the proper dimensions need not be rechecked before each test run.8.4 Test tubes shall be clean and free of residues and conform to the dimensions shown in B, Fig. 1. Inspect for chips or cracksand replace when necessary.8.5 Sample thermometer bulb shall be clean and free of residues. Inspect
30、 bushings for cleanliness and be certain thethermometer clamp, E-1, Fig. 1, is sufficiently tight to hold the thermometer in position.8.6 The glass sleeve used to support the cup shall be free of any cracks or chips, residue or stain, and conform to the dimensionsshown in C, Fig. 1. Replace when nec
31、essary.9. Procedure9.1 Insert empty test tubes in every test tube well and a thermometer having a range from 5from 5 C to 400C400 C inthe thermometer well of the oven.9.2 Turn on the oven and select the lowest aluminum block oven temperature setting from the four listed below that will resultin an o
32、bserved dropping point at or below the corresponding maximum observed dropping point shown for that oven temperaturesetting.4 These are commonly available as a 764-in. drill and a No. 34 drill, respectively.(a) Dimensions in millimetres.FIG. 1 Apparatus for Dropping Point Test of Lubricating GreaseD
33、2265 153Oven Temperature,CMaximum ObservedDropping Point,C121 3 116232 3 221288 3 277316 3 3049.3 Select and use test tubes and accessories E-1, E-2, and E-3 to minimize wobble of the thermometer. All components mustbe at room temperature prior to the test. Place the components E-1 through E-4 on th
34、e thermometer in the order shown by thethermometer assembly (F) Fig. 1. Adjust the bushing E-3 and the bushing support ring E -4 so that E-4 is about 25 mm from thetip of the thermometer. Place the cup support C in tube B. Insert the thermometer depth gage E-5 and the thermometer assemblyin the tube
35、. Position the thermometer so that the tip bottoms in the gage. Adjust the bushing E-2 and the thermometer clamp E-1so that the bushing shoulders on the top edge of the tube.9.4 Select a clean cup, and fill it with grease either by pushing the cup into the sample presented or by using a small spatul
36、a.Overfill the cup, and use the spatula to force some of the grease out of the bottom hole of the cup to help remove any trapped air.Add more sample, and strike off the excess grease level with the top of the cup. Gently press the cup, held in a vertical positionwith the smaller opening at the botto
37、m, down over the metal rod E-6, Fig. 1, until the latter protrudes about 25 mm. Press the rodagainst the cup in such a manner that the rod makes contact at both the upper and lower peripheries of the cup. Maintain thiscontact, rotating the cup on the rod along the index finger to give it a spiral-li
38、ke motion down the rod to remove a conical sectionof the grease which adheres along the rod. As the cup approaches the end of the rod, carefully slip the rod out of the cup, withoutmarring the inside surface of the grease, so that a smooth film of reproducible thickness remains inside the cup. If th
39、e surface hasbeen touched by the rod or any air bubbles are noted, repack the cup. See Fig. 3.9.5 Remove the thermometer assembly and depth gage from the tube. Place the grease cup on the cup support in the test tubeand carefully reinsert the thermometer assembly. Make no further adjustment as the t
40、hermometer bulb is now positioned to provideadequate clearance between the tip of the bulb and grease sample in the cup.9.6 After making certain that the oven temperature has stabilized, remove an empty tube from the oven and gently insert thetube assembly, G, (Fig. 1) in its place. Exercise care to
41、 ensure that the cup remains upright in the cup support. If the cup is tilted,the thermometer bulb can come in contact with the film of grease and result in an erroneous value.9.7 When the first drop of material falls free of the cup orifice and reaches the bottom of the test tube, record both thete
42、mperature of the cup and of the oven to the nearest degree. Certain greases, for example, some simple soap compositions, or thosecontaining some types of polymers can form a drop with a tailing thread which can hold until the drop reaches the bottom of thetest tube. The temperature in the cup when t
43、he drop reaches the bottom of the test tube is recorded as the observed dropping point.FIG. 2 Aluminum Block OvenD2265 154NOTE 1The aluminum block oven can accommodate up to six samples of the same or different greases so that multiple determinations can be madesimultaneously.10. Calculation10.1 Cal
44、culate the dropping point as follows:DP5ODP1BT2ODP!/3#where:DP = dropping point,ODP = thermometer reading when first drop reaches the bottom of the test tube, andBT = block temperature when the drop falls.11. Report11.1 Report the following information:11.1.1 Sample identification,11.1.2 The correct
45、ed dropping point, and11.1.3 The aluminum block oven temperature immediately after the drop was observed.11.1.4 Follow local laboratory protocol for additional reportable requirements.12. Precision and Bias12.1 The precision of this test method is not known to have been obtained in accordance with c
46、urrently accepted guidelines inCommittee D02 Research Report RR:D02-1007.12.1.1 RepeatabilityThe difference between two test results obtained by the same operator with the same apparatus underconstant operating conditions on identical test material would, in the long run, in the normal and correct o
47、peration of the testmethod, exceed the following values in only one case in twenty:Greases DroppingCC(Note 2 and Note 3)Up to 116 6116 up to 221 8221 up to 277 6277 up to 316 7FIG. 3 Technique for Filling Grease CupD2265 15512.1.2 ReproducibilityThe difference between two single and independent resu
48、lts obtained by different operators working indifferent laboratories on identical test material would, in the long run, in the normal and correct operation of the test method,exceed the following values in only one case in twenty:Greases DroppingCC(Note 2 and Note 3)Up to 116 9116 up to 221 12221 up
49、 to 277 16277 up to 316 1212.2 BiasThere is no bias for this test method because the value of the dropping point can be defined only in terms of thetest method.NOTE 2When results do not agree within the limits shown, proceed as described in Practice D3244.NOTE 3Values for greases dropping below 221C221 C based on the use of the older heavy wall temperature resistant tubes. Values for greasesdropping above 221C221 C are based on the use of the thin wall test tube (6.1.2).NOTE 4The dropping points of some greases, particular
