1、DEUTSCHE NORM May 1997 Petroleum products Lubricating grease I DIN I IS02176 Determination of drpping point I (IS0 2176: 1995) ICs 75.1 O0 Supersedes September 1981 edition. Descriptors: Petroleum products, lubricants, dropping point, testing. Minerallerzeugnisse - Schmierfette - Bestimmung des Trop
2、fpunktes (IS0 21 76 : 1995) This standard incorporates International Standard IS0 21 76 Petroleum products - Lubricating grease - Determination of dropping point. A comma is used as the decimal marer. National foreword This standard has been prepared by ISOTTC 28. The responsible German body involve
3、d in its preparation was the Normenausschu Materialprfung (Mate- rials Testing Standards Committee), Technical Committee Prfung von Schmierfetten. As regards the test apparatus, reference is made to DIN 12785 (Thermometers) and IP 396/93 (Automatic apparatus). Amendments The following amendments hav
4、e been made to DIN IS0 21 76, September 1981 edition. a) Further test equipment has been included. b) The standard has been editorially revised. Previous editions DIN DVM 3654 = DIN 53654: 1932-1 1 DIN IS0 21 76: 1981-09. DIN 51 801 1956-02; DIN 51 801 -1 : 1965-07, 1972-05; National Annex NA Standa
5、rds referred to (and not included in Annex A) DIN 12785 Laboratory thermometers for particular applications IP 396/93 Determination of dropping point of lubricating grease - Automatic apparatus method IS0 Standard comprises 7 pages. No pari of this standard may be reproduced without the prior permis
6、sion of V Deutsches /nstitut fr Normung e. V., Berlin. !uth Verlag GmbH, D-i 0772 Berlin, has the exclusive right of sale for German Standards IN-Normen). Ref. No. DIN IS02176 : 1997-05 Sales NO. 0406 01.99 English price group 06 COPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by
7、Information Handling ServicesCOPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by Information Handling ServicesPage 1 IS0 21 76 : 1995 Petroleum products Determination of dropping point Lubricating grease Foreword IS0 (the International Organization for Standardization) is a worldwi
8、de federation of national standards bodies (IS0 member bodies). The work of preparing International Standards is normally carried out through IS0 technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on tha
9、t committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. IS0 collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by
10、 the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard IS0 2176 was prepared by Technical Committee ISOflC 28, Petroleum products and lubricants.
11、 This second edition cancels and replaces the first edition (IS0 2176:1972), which has been technically revised. Annex A forms an integral part of this International Standard. Introduction In general, the dropping point of a lubricating grease is the temperature at which the grease passes from a sem
12、isolid to a liquid state under the conditions of test. This change in state is typical of greases containing soaps of conventional types as thickeners. Greases containing materials other than conventional soaps as thickeners may, without change in state, exhibit oil separation. Cooperative testing i
13、ndicates that results determined by this International Standard are generally in agreement with those obtained by the method, to be given in a future International Standard on lubricating greases, for the determination of dropping point (wide temperature range). In cases where results differ, there
14、is no known significance. However, agreement be- tween producer, consumer and supplier as to the test method to be used is advisable. COPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by Information Handling ServicesPage 2 IS0 21 76 : 1995 WARNING - The use of this International Sta
15、ndard may involve hazardous materials, operations and equipment. This standard does not purport to address all of the safety problems associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of
16、 regulatory limitations prior to use. 1 Scope This International Standard specifies a method for the determination of the dropping point of lubricating grease. NOTE 1 Results of the dropping point test may be used as an indication of the maximum temperature to which a grease can be exposed without c
17、omplete liquefaction or excessive oil separation, for indication of the grease as to type, and for establishment of manufacturing or quality control limits for this characteristic. Results should not be considered as having any direct bearing on service per- formance unless such correlation has been
18、 established. 2 Definition For the purposes of this International Standard, the following definition applies. 2.1 dropping point: Temperature at which a drop of lubricating grease is extruded from the bottom of a specialized cup under the conditions of this test. NOTE 2 For certain greases, the temp
19、erature recorded is that when the first portion of extruded material touches the bottom of the test tube holding the cup. 3 Apparatus 3.1 forming to the dimensions given in figure 1. Grease cup, of chromium-plated brass, con- 3.2 Test tube, of heat-resistant borosilicate glass, with rim, conforming
20、to the dimensions shown in fig- ure2. The tube shall have three indentations on the circumference to support the grease cup at about the point shown in figurez. 3.3 Thermometers, partial immersion type, con- forming to the specification given in annex A. 3.4 Oil bath, consisting of a 400 ml beaker f
21、illed with a suitable oil to such a level to permit the test tube (3.2) to be suspended to the correct depth (see 4.51, but allowing for expansion of the fluid at the up per limit of the fluids operation. 3.5 Ring stand and ring, for support of the oil bath. 3.6 Cup plug gauge, as illustrated in fig
22、ure 3. 3.7 Thermometer depth gauge, as illustrated in figure 4. COPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by Information Handling ServicesPage 3 IS02176:1995 Figure 1 - Grease cup Thermometer Notch in cork for vent Cork ring guide. 1.5 total clearance between ring and Test t
23、ube borosilicate glass e indentatlons equally spaced to support cup Dimensions in millirnetres Dimensions in rnillirnetres Figure 2 - Assembled apparatus COPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by Information Handling ServicesPage 4 IS0 21 76 : 1995 C Dimensions in millime
24、tres Figure 3 - Cup plug gauge COPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by Information Handling ServicesPage 5 IS02176:1995 Dimensions in millimetres Figure 4 - Thermometer depth gauge 3.8 Clamps for thermometers. 3.9 Corks, as illustrated in figure 2. 3.10 Polished metal r
25、od, 1,2 mm to 1,6 mm in di- ameter and 150 mm in length. 3.11 Heater, preferably immersed electrical- resistance type, regulated by voltage control. 3.12 Stirrer. 4 Procedure 4.1 Use the cup plug gauge (figure31 to select a grease cup (3.1 ) conforming to the dimensions of the rounded end of the gau
26、ge. Check the diameter of the bottom opening of the cup, using as gauges a 2.78 mm diameter rod and 2.82 mm diameter rod. The orifice shall allow the 2.78 mm rod to pass easily, but not the 2.82 mm rod. If the orifice is undersized it shall be reamed to the correct size or the cup shall be discarded
27、. If the orifice is too large, the cup shall be discarded. 4.2 Fill the grease cup with a sample of the grease to be tested by pressing the larger cup opening into the grease container until the cup is filled. Remove excess grease with a spatula. Gently press the cup, held in a vertical position wit
28、h the smaller opening at the bottom, down over the metal rod (3.10) until the latter protrudes approximately 25 mm. Press the rod against the cup in such a manner that the rod makes contact at both the upper and the lower peripheries of the cup. Maintain this contact, rotating the cup on the rod alo
29、ng the index finger to give a spiral-like mo- tion down the rod to remove a conical section of the grease which adheres to the rod. As the cup ap- proaches the end of the rod, carefully slip the rod out of the cup so that a smooth film of grease, free of air bubbles and of reproducible thickness, re
30、mains inside the cup. 4.3 Place the corks (3.9) as shown in figure2. With the thermometer depth gauge (3.71, figure4, in pos- ition in the test tube (3.21, adjust the position of the upper cork so that the thermometer bulb makes pos- itive contact with the bottom of the depth gauge. Observe the posi
31、tion of the top edge of the upper cork relative to the thermometer stem as well as the position of the top edge of the test tube relative to the cork. Ensure that the thermometer is inserted to the same depth when the apparatus is reassembled with the grease cup in position. 4.4 Replace the thermome
32、ter depth gauge with the grease cup containing the grease so that the thermometer is inserted to the previously gauged depth. When properly inserted, the bulb of the thermometer shall not touch either the grease sample or the cup. 4.5 Suspend the test tube in the oil bath (3.4) to a depth correspond
33、ing to the 76 mm immersion mark on the thermometer. NOTE 3 This should leave the test tube rim at least 6 mm above the oil level. COPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by Information Handling ServicesPage 6 IS0 21 76 : 1995 4.6 Suspend the second thermometer in the oil b
34、ath so that its bulb is at approximately the same level as the bulb of the test tube thermometer. 4.7 Stir the oil bath and heat at a rate of 4 Wmin to 7 %/min until the bath reaches a temperature ap- proximately 17 OC below that of the expected dropping point of the grease. At this point reduce the
35、 rate of heating so that the temperature difference between the test tube and the oil bath decreases to 2 OC, then continue heating the oil bath at a rate of temperature rice between 1,O %/min and 1,5 “C/min until material gradually protrudes through the orifice of the grease cup. When a drop of mat
36、erial falls, note the temperatures on the two thermometers and re- cord their average, to the nearest 1 OC, as the dropping point of the grease. NOTES 4 Certain greases, upon melting, form a drop with a tailing thread which may break off or which may hold until the drop reaches the bottom of the tes
37、t tube; in any case, the ob- served dropping point should be taken as the temperature, observed when the drop reaches the bottom of the test tube. 5 The dropping points of some greases, particularly those containing simple aluminium soaps, are known to decrease upon ageing, the change being much gre
38、ater than the devi- ation permitted in results obtained by different laboratories. Therefore, comparative tests between laboratories should be made within a period of 6 days. 6 Two determinations may be made simultaneously in the same bath provided both samples have approximately the same dropping p
39、oints. 5 Expression of results The results shall be expressed as the average of the two temperature readings, one on the thermometer in the oil bath and the other on the thermometer in the test tube, taken to the nearest 1 “C. 6 Precision The precision of the method, as obtained by statistical exami
40、nation of interlaboratory test results, is as fol- lows: 6.1 Repeatability The difference between two successive test results, obtained by the same operator with the same appa- ratus under constant operating conditions on identical test material would in the long run, in the normal and correct opera
41、tion of the test method, exceed 7 “C only in one case in 20. 6.2 Reproducibility The difference between two single and independent test results, obtained by different operators working in different laboratories on identical test material would in the long run, in the normal and correct op- eration o
42、f the test method, exceed 13 “C only in one case in 20. 7 Test report The test report shall contain at least the following in- formation: a reference to this International Standard or to a corresponding national standard; sufficient details for complete identification of the product tested; the resu
43、lt of the test (see clause 5); any deviation, by agreement or otherwise, from the procedure specified; the date of the test. COPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by Information Handling ServicesPage 7 IS02176:1995 Annex A (normative) Thermometer specifications Range Imm
44、ersion depth Graduation Longer lines at each Figured at each Scale error not exceeding Overall length Stem diameter Bulb length Bulb diameter Distance from bottom of bulb to O “C line Distance from bottom of bulb to 300 “C line - 5 “C to + 300 “C 76 mm 1 “C (blank sign) 5 “C 10 “C 1 “C 390 mm f 5 mm 6,5 mm f 0.5 rnm 10 mm to 15 mm 5,5 mm f 0.5 mm 100 mm to 110 mm 329 mm to 358 mm NOTE 7 Thermometer ASTM 2C/IP 62 C conforms to the above specification. COPYRIGHT DIN DEUTSCHES Institut Fur Normung E.V.- EnglishLicensed by Information Handling Services
