UNIT TASK 3:

Drop and Hardness Tests of Greases

 Dropping Point of Grease

An indication of the heat resistance of the grease and its temperature at which it
passes from a semi-solid to a liquid state under specific conditions.

Source: Lubricantstore.com
Grease Used:

Source: Caltex.com
Initial observations for the Grease:

Characteristics Initial Temperature Final Temperature

State Semi-Solid

Color Brownish-yellow (semi-opaque)

Fragrance Weak/ specific

Texture Sticky, Short Fibers

Viscosity Thick
 `
A p p a r a t u s / Te s t e r f o r D r o p p i n g P o i n t :

• Determination of the dropping point of lubricating

grease

• Not recommended for use at bath temperatures above

ASTM D566 288 °C. For higher temperatures Test Method D2265
should be used.
 Materials Used

Candy Thermometer Cooking Oil Marfak Multipurpose

Antenna Male Plug
(limit up to 200ºC) Grease
 First Trial Second Trial
`

4-in Pineapple Bits Can 3-in Sardine Can

Ketchup Bottle (Thick) Sweet Sauce Bottle (Thin)

First Trial

Second Trial
PROCESS
First Trial Results
Materials: Ketchup Bottle (Thick), Oil container (4-in
Pineapple Can)
Oil Bath Solution: Cooking Oil
Initial Temperature of Oil: 28°C
Submerged Level of the Bottle: quarter size
Temp. Reading Interval: 1 minute
Initial Fire Setting: Low
Expected Dropping Point: 150°C
Table 1
Time Temperature (°C) Observations/ Actions 31:00 130  
32:00 135 Pull-out of thermometer to check for dropping point
0 30  
1:00
2:00
31
33
 
 
33:00 136   `
34:00 136  
3:00 40  
35:00 137  
4:00 45  
5:00 49 Oil sounds 36:00 140  
6:00 52   37:00 140  
7:00 55   38:00 140  
8:00 57   39:00 145  
9:00 63  
40:00 148  
10:00 65  
41:00 149  
11:00 68 Heat added
12:00 72 Small bubbles on oil 42:00 150 Check for grease dropping point- None
13:00 76 Large temp. difference caused by heat addition 43:00 152  
44:00 150  
14:00 79  
45:00 152  
15:00 83  
16:00 87   46:00 154  
17:00 90   47:00 156  
18:00 94 Right heat setting due to constant 4°C difference 48:00 158 Check for grease dropping point- None
49:00 159  
19:00 97  
50:00 160  
20:00 100 No change occurs on the cup
21:00 104   51:00 163  
22:00 107   52:00 160  
23:00 110   53:00 162  
24:00 111   54:00 163 Pull-out of thermometer to check the cause of temp. drop
25:00 113 Pull-out of thermometer to check the cause of temp. drop
55:00 155  
26:00 110  
56:00 160  
27:00 105  
57:00 165  
28:00 112 Heat added
29:00 120   58:00 165 Heat Added
30:00 125   59:00 165  
Second Trial Results

Materials: Sweet Chili Sauce Bottle (Thin),

Oil container (3-in Pineapple Bits Can)
Oil Bath Solution: Cooking Oil
Initial Temperature of Oil: 28°C
Submerged Level of the Bottle: half size
Temp. Reading Interval: 1 minute
Initial Fire Setting: Mid-low
Expected Dropping Point: 205 °C
Table 2
Time Temperature Observations/ Actions  26:00 127  
(°C)
27:00 130  
0 30   28:00 131  
1:00 32  
29:00 133  
2:00 34  
3:00 39 Heat Added 30:00 135  
4:00 45   31:00 136  
5:00 53   32:00 138  
6:00 63  
33:00 140  
7:00 69 Heat Reduced
34:00 145  
8:00 74  
9:00 79 Small bubbles on Oil 35:00 147  
10:00 84 Heat Reduced 36:00 150  
11:00 88 Checking of Cup: gooey 37:00 153  
12:00 95  
38:00 155  
13:00 103  
14:00 104   39:00 158  
15:00 105 Heat Added 40:00 160  
16:00 107   41:00 163  
17:00 108  
42:00 165  
18:00 109  
43:00 168  
19:00 110  
20:00 113 Checking of Cup: Pale, gooey 44:00 170  
21:00 114   45:00 173  
22:00 116   46:00 176  
23:00 118  
47:00 180 Glass Cracking Sound
24:00 121  
25:00 124   48:00   STOP
Final observations for the Grease:

Characteristics Initial Temperature Final Temperature

State Semi-Solid Semi-Solid

Color Brownish-yellow Pale brownish-yellow (Dark if

cooldown)

Fragrance Weak/ specific Significant smell of burn vapors

(machine)

Texture Sticky, Short Fibers Buttery(visual)

Viscosity Thick Less thick