ASTM D2265-2006 Standard Test Method for Dropping Point of Lubricating Grease Over Wide Temperature Range《超宽温度范围润滑脂滴点的标准试验方法》.pdf

《ASTM D2265-2006 Standard Test Method for Dropping Point of Lubricating Grease Over Wide Temperature Range《超宽温度范围润滑脂滴点的标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM D2265-2006 Standard Test Method for Dropping Point of Lubricating Grease Over Wide Temperature Range《超宽温度范围润滑脂滴点的标准试验方法》.pdf（5页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: D 2265 06An American National StandardStandard Test Method forDropping Point of Lubricating Grease Over WideTemperature Range1This standard is issued under the fixed designation D 2265; the number immediately following the designation indicates the year oforiginal adoption or, in the ca

2、se of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This tes

3、t method 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 dete

4、rmine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 217 Test Methods for Cone Penetration of LubricatingGreaseD 566 Test Method for Dropping Point of LubricatingGreaseD 3244 Practice for Utilization of Test Data to DetermineConformance with Sp

5、ecificationsE1 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

6、 tube.3.1.1.1 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 th

7、edropping point 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 are

8、commonly included to impart special properties. D 2173.1.3 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 lubrica

9、ting 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 vari-ous metallic soaps) or plates or spheres (such as certainnon-soap thickeners), which are insoluble or, at most, only veryslightl

10、y soluble in 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. D 2174. Summary of Test Method4.1 A grease sample in a grease test cup is support

11、ed 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 temperature in the sample cupwithout coming in contact with the grease.4.2 As the temperature increases, at some point a drop ofmaterial w

12、ill 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 sametime, the temperature of the aluminum block oven is alsorecorded to the nearest degree.4.3 One third the difference between the two v

13、alues 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 useful to assist in identifying thegrease as to type and for establishing and maintaining benchmarks for quality control. The results ar

14、e to be considered to1This test method is under the jurisdiction of ASTM Committee D02 onPetroleum Products and Lubricants and is the direct responsibility of SubcommitteeD02.G0 on Lubricating Grease.Current edition approved May 1, 2006. Published May 2006. Originallyapproved in 1964. Last previous

15、edition approved in 2000 as D 226500.2For 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.1Copyright ASTM Internat

16、ional, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.have 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 Test Method D 2265 and Test Met

17、hod D 566 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:6.1.1 Grease Cup, chromium-plat

18、ed 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-fication E1and shown in D, Fig.

19、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, aluminum block oven of thedesign and d

20、imensions 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

21、. Sampling7.1 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 s

22、ample.8. Preparation of Apparatus8.1 Thoroughly clean the cup, cup support, and test tubewith mineral spirits. (WarningFlammable. Vapor harmful.)3Supporting data have been filed at ASTM International Headquarters and maybe obtained by requesting Research Report RR: D021164.(a) Dimensions in millimet

23、res.FIG. 1 Apparatus for Dropping Point Test of Lubricating GreaseD22650628.2 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 using the cup plug gage (E-7 of Fig. 1)

24、. 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 tubes shall be clean and free of residue

25、s 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 sufficiently tight to hold thethermometer in

26、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 having a range from 5 to 400C in the t

27、her-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 thatoven temperature setting.Oven Temperatu

28、re,CMaximum Observed Drop-ping Point,C121 6 3116232 6 3 221288 6 3 277316 6 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 through E-4 on the thermometer i

29、n 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 in the tube. Position the the

30、rmom-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 smallspatula. Overfill the cup,

31、 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, 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

32、 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 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 t

33、oremove a conical section of the grease which adheres along therod.As the cup approaches the end of the rod, carefully slip the4These are commonly available as a764-in. drill and a No. 34 drill, respectively.FIG. 2 Aluminum Block OvenD2265063rod out of the cup, without marring the inside surface of

34、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 cup on the cup support in the testtub

35、e 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 hasstabilized, remove an empty tube from the

36、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 When the first drop of material falls fr

37、ee 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 tailing thread which can hold until t

38、he 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 that multiple determinationscan be made

39、 simultaneously.10. Calculation10.1 Calculate the dropping point as follows:DP 5 ODP 1 BT 2 ODP!/3where: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 Report the following information:11.1

40、.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 precision of this test method is not known

41、 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 conditions on identical test materialwould, i

42、n 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 singleand independent results obtain

43、ed 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 116 9116upto221 12221 up to 277 16277

44、 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 D 3244.NOTE 3Values for greases dropping below 221C based on the

45、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 thosecontaining simple soaps, are known to decrease upon aging, the changebeing much greater th

46、an 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 Spokesman,5indicatethat precision varied with dropping point range.5NLGI Spokesman, Vol 31, 19

47、67, p. 76.FIG. 3 Technique for Filling Grease CupD226506413. 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 lithium com

48、plex synthetic base, two lithium complex oilbases, two lithium 12-hydroxy stearates, an aluminum com-plex, 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 position

49、 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 or for additio