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ROPPING POINT

A.S.T.M. D-566Page 1 of 2

8/10/2019 Dropping Point

2/2

U.S.A. ALL-AMERICANUltimate Maintenance Friendly to the Environment - Testing via ASTM MethodsOil & Fuel Additives Aerosol & Pump-Spray Lubricants Grease / De-greasers Disin!ectant-"leaner & Firearm "leaner-Lube#

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ROPPING POINT

A.S.T.M. D-566

Page 2 of 2

WHAT IS DROPPING POINT?The dropping point of grease is that temperature at which grease passes from a semi-solid to a li uidstate.

WHY THE TEST?The dropping point is a ualitati!e indication of the heat resistance of grease on applications where asemi-solid lu"ricant is re uired.

DROPPING POINT OF GREASE

DEFINITION:The A.S.T.M. dropping point is the temperature at which a grease passes from a semi-solid to a li uidstate under the conditions of the test.

APPARATUS:#onsists of a grease cup$ a special test tu"e$ thermometers$ %&& ml "ea'er with a suita"le oil as aheating medium$ and electrical heater$ and a metal rod$ 6( long$ )*6%( - 1*16( diameter$ polished.

PROCEDURE:Place the cor' on one of the thermometers so that the tip of the thermometer "ul" will "e a"out 1*+(a"o!e the "ottom of the grease cup when the apparatus is assem"led. The other cor' is placede uidistant "etween the lower end of upper cor' and the grease cup - this cor' will ha!e to "e wor'edand cut to fit inside the test tu"e. Suspend the other thermometer into the oil "ath so that its "ul" will"e a"out the same le!el as the test thermometer.

,ill the grease cup with a sample of grease and gentl press the grease into the cup until a smallamount is e truded at the small opening. /sing the metal rod$ cut a wedge of grease from the cup "re!ol!ing the cup against the rod and simultaneousl pushing the rod upward. A smooth film of greaseshall remain in the cup.

Assem"le the apparatus$ start the stirrer and heat at a rate of +-120, per minute until the "athreaches a temperature appro imatel )&0, "elow the e pected dropping point. educe the rate of heating so that the temperature in the test tu"e will "e within %0, or less of the "ath temperature. Asthe temperature increases the grease will slowl protrude through the orifice of the cup. Thetemperature at which a drop of grease falls to the "ottom of the cup is the dropping point. f the drophas a tailing thread$ the test is continued until it "rea's completel .