An American National Standard

Designation: D 2265 – 00

Standard Test Method for

Dropping Point of Lubricating Grease Over Wide
Temperature Range1
This standard is issued under the fixed designation D 2265; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript 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. Scope point temperature. This corrected value is recorded as the

1.1 This test method covers the determination of the drop- dropping point of the grease.
ping point of lubricating grease. 3.1.2 lubricating grease, n—a semi-fluid to solid product of
1.2 This standard does not purport to address all of the a thickener in a liquid lubricant.
safety concerns, if any, associated with its use. It is the 3.1.2.1 Discussion—The dispersion of the thickener forms a
responsibility of the user of this standard to establish appro- two-phase system and immobilizes the liquid lubricant by
priate safety and health practices and determine the applica- surface tension and other physical forces. Other ingredients are
bility of regulatory limitations prior to use. commonly included to impart special properties. D 217
3.1.3 observed dropping point, n—the value noted on the
2. Referenced Documents thermometer monitoring the internal temperature of the grease
2.1 ASTM Standards: test cup when the first drop of material falls from the test cup
D 217 Test Methods for Cone Penetration of Lubricating and reaches the bottom of the test tube.
Grease2 3.1.4 thickener, n—in lubricating grease, a substance com-
D 235 Specifications for Mineral Spirits (Petroleum Spirits) posed of finely-divided particles dispersed in a liquid to form
Hydrocarbon Dry Cleaning Solvent3 the product’s structure.
D 566 Test Method for Dropping Point of Lubricating 3.1.4.1 Discussion—Thickeners can be fibers (such as vari-
Grease2 ous metallic soaps) or plates or spheres (such as certain
D 3244 Practice for Utilization of Test Data to Determine non-soap thickeners), which are insoluble or, at most, only very
Conformance with Specifications4 slightly soluble in the liquid lubricant. The general require-
E 1 Specification for ASTM Thermometers5 ments are that the solid particles be extremely small, uniformly
dispersed, and capable of forming a relatively stable, gel-like
3. Terminology structure with the liquid lubricant. D 217
3.1 Definitions:
4. Summary of Test Method
3.1.1 dropping point, n—a numerical value assigned to a
grease composition representing the corrected temperature at 4.1 A grease sample in a grease test cup is supported in a
which the first drop of material falls from the test cup and test tube placed in an aluminum block oven at a preset constant
reaches the bottom of the test tube. temperature. A sample thermometer is placed in the tube and so
3.1.1.1 Discussion—In the normal and proper operation of positioned that it measures the temperature in the sample cup
this test method, the observed dropping point is corrected by without coming in contact with the grease.
adding to it a value representing one third of the difference 4.2 As the temperature increases, at some point a drop of
between the oven block temperature and the observed dropping material will fall from the cup to the bottom of the test tube.
The reading on the sample thermometer is recorded to the
nearest degree as the observed dropping point. At the same
1
This test method is under the jurisdiction of ASTM Committee D02 on time, the temperature of the aluminum block oven is also
Petroleum Products and Lubricantsand is the direct responsibility of Subcommittee recorded to the nearest degree.
D02.G0.03 on Physical Tests, Non Rheological.
Current edition approved Dec. 10, 2000. Published January 2001. Originally 4.3 One third the difference between the two values is the
published as D 2265 – 64. Last previous edition D 2265 – 94a. correction factor which is added to the observed value and
2
Annual Book of ASTM Standards, Vol 05.01. recorded as the dropping point of the grease.
3
Annual Book of ASTM Standards, Vol 06.04.
4
Annual Book of ASTM Standards, Vol 05.02.
5
Annual Book of ASTM Standards, Vol 14.03.

Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.

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 D 2265 – 00
5. Significance and Use 6.1.3 Cup Support, glass tubing as shown in C, Fig. 1.
5.1 The dropping point is useful to assist in identifying the 6.1.4 Thermometer, thermometer 3C as prescribed in Speci-
grease as to type and for establishing and maintaining bench fication E 1 and shown in D, Fig. 1.
marks for quality control. The results are to be considered to 6.1.5 Accessories, thermometer clamp as shown in E-1,
have only limited significance with respect to service perfor- bushings as shown in E-2 and E-3, bushing support ring as
mance because dropping point is a static test. shown in E-4, thermometer depth gage as shown in E-5, a
5.2 Cooperative testing6 indicates that, in general, dropping metal rod as shown in E-6, and cup gage as shown in E-7, all
points by Test Method D 2265 and Test Method D 566 are in of Fig. 1.
agreement up to 260°C. In cases where results differ, there is 6.2 Aluminum Block Oven, aluminum block oven of the
no known significance. However, agreement between the design and dimensions shown in Fig. 2. The block shall be
manufacturer and purchaser as to test method used is advisable. equipped with an integral cartridge-type heater. Control of the
current to the heater shall be used to obtain and maintain the
6. Apparatus desired oven temperature.
6.1 Dropping Point Assembly (Fig. 1) consisting of the 6.2.1 Aluminum Block Oven Thermometer, conforming to
following: thermometer 11C in accordance with Specification E 1.
6.1.1 Grease Cup, chromium-plated brass cup conforming
to the dimensions shown in A, Fig. 1. 7. Sampling
6.1.2 Test Tube7, thin walled, soft glass test tube with rim,
7.1 The sample presented for analysis should be large
having dimensions shown in B, Fig. 1.
enough to make possible the selection of a representative
portion for testing. Examine for any indication of non-
6
homogeneity such as oil separation, phase changes, or gross
Cooperative data are available from ASTM. Request RR:D092-1164.
7
Kimble “ExAx” No. 45050, 13 by 100-mm tubes available from most
contamination. If any abnormal conditions are found, obtain a
laboratory supply houses are satisfactory. new sample.

(a) Dimensions in millimetres.

FIG. 1 Apparatus for Dropping Point Test of Lubricating Grease

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 D 2265 – 00

FIG. 2 Aluminum Block Oven

8. Preparation of Apparatus result in an observed dropping point at or below the corre-

8.1 Thoroughly clean the cup, cup support, and test tube sponding maximum observed dropping point shown for that
with mineral spirits conforming to Specification D 235. oven temperature setting.
(Warning—Flammable. Vapor harmful.) Oven Temperature,
Maximum Observed Drop-
ping Point,
8.2 Use only cups that are clean and free of any residue. °C
°C
When the interior plating of the cup shows indications of wear,
discard. 121 6 3 116
232 6 3 221
8.3 When new cups are to be used, check their dimensions 288 6 3 277
by using the cup plug gage (E-7 of Fig. 1). To check the bottom 316 6 3 304
opening of the cup a 2.78 mm rod should fit easily while a 2.82
mm rod should not.8 If the hole is undersize, ream to the 9.3 Select and use test tubes and accessories E-1, E-2, and
correct size. If too large, discard. Cups of the proper dimen- E-3 to minimize wobble of the thermometer. All components
sions need not be rechecked before each test run. must be at room temperature prior to the test. Place the
8.4 Test tubes shall be clean and free of residues and components E-1 through E-4 on the thermometer in the order
conform to the dimensions shown in B, Fig. 1. Inspect for chips shown by the thermometer assembly (F) Fig. 1. Adjust the
or cracks and replace when necessary. bushing E-3 and the bushing support ring E-4 so that E-4 is
8.5 Sample thermometer bulb shall be clean and free of about 25 mm from the tip of the thermometer. Place the cup
residues. Inspect bushings for cleanliness and be certain the support C in tube B. Insert the thermometer depth gage E-5 and
thermometer clamp, E-1, Fig. 1, is sufficiently tight to hold the the thermometer assembly in the tube. Position the thermom-
thermometer in position. eter so that the tip bottoms in the gage. Adjust the bushing E-2
8.6 The glass sleeve used to support the cup shall be free of and the thermometer clamp E-1 so that the bushing shoulders
any cracks or chips, residue or stain, and conform to the on the top edge of the tube.
dimensions shown in C, Fig. 1. Replace when necessary. 9.4 Fill the grease cup by pressing the larger opening into
the grease to be tested until the cup is filled. Remove excess
9. Procedure grease flush with the top edge of the cup with a spatula. Gently
9.1 Insert empty test tubes in every test tube well and a press the cup, held in a vertical position with the smaller
thermometer having a range from − 5 to 400°C in the ther- opening at the bottom, down over the metal rod E-6, Fig. 1,
mometer well of the oven. until the latter protrudes about 25 mm. Press the rod against the
9.2 Turn on the oven and select the lowest aluminum block cup in such a manner that the rod makes contact at both the
oven temperature setting from the four listed below that will upper and lower peripheries of the cup. Maintain this contact,
rotating the cup on the rod along the index finger to give it a
spiral-like motion down the rod to remove a conical section of
8
These are commonly available as a 7⁄64-in. drill and a No. 34 drill respectively. the grease which adheres along the rod. As the cup approaches

3
 D 2265 – 00
the end of the rod, carefully slip the rod out of the cup so that where:
a smooth film of reproducible thickness remains inside the cup. DP = dropping point,
See Fig. 3. ODP = thermometer reading when first drop reaches the
9.5 Remove the thermometer assembly and depth gage from bottom of the test tube, and
the tube. Place the grease cup on the cup support in the test BT = block temperature when the drop falls.
tube and carefully reinsert the thermometer assembly. Make no
further adjustment as the thermometer bulb is now positioned 11. Report
to provide adequate clearance between the tip of the bulb and 11.1 Report the following information:
grease sample in the cup. 11.1.1 Sample identification,
9.6 After making certain that the oven temperature has 11.1.2 The corrected dropping point, and
stabilized, remove an empty tube from the oven and gently 11.1.3 The aluminum block oven temperature immediately
insert the tube assembly, G, (Fig. 1) in its place. Exercise care after the drop was observed.
to ensure that the cup remains upright in the cup support. If the 11.1.4 Follow local laboratory protocol for additional re-
cup is tilted, the thermometer bulb can come in contact with the portable requirements.
film of grease and result in an erroneous value.
9.7 When the first drop of material falls free of the cup 12. Precision and Bias
orifice and reaches the bottom of the test tube, record both the 12.1 The precision of this test method is not known to have
temperature of the cup and of the oven to the nearest degree. been obtained in accordance with currently accepted guidelines
Certain greases, for example, some simple soap compositions, in Committee D-2 research report RR: D02-1007.9
or those containing some types of polymers can form a drop 12.1.1 Repeatability—The difference between two test re-
with a tailing thread which can hold until the drop reaches the sults obtained by the same operator with the same apparatus
bottom of the test tube. The temperature in the cup when the under constant operating conditions on identical test material
drop reaches the bottom of the test tube is recorded as the would, in the long run, in the normal and correct operation of
observed dropping point. the test method, exceed the following values in only one case
NOTE 1—The aluminum block oven can accommodate up to six
in twenty:
samples of the same or different greases so that multiple determinations Greases Dropping °C
°C (Note 2 and Note 3)
can be made simultaneously.
Up to 116 6
10. Calculation 116 up to 221 8
10.1 Calculate the dropping point as follows: 221 up to 277 6
277 up to 316 7
DP 5 ODP 1 @~BT 2 ODP!/3# (1)
12.1.2 Reproducibility—The difference between two single
and independent results obtained by different operators work-
ing in different 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 Dropping °C
°C (Note 2 and Note 3)

Up to 116 9
116 up to 221 12
221 up to 277 16
277 up to 316 12

12.2 Bias—There is no bias for this test method because

the value of the dropping point can be defined only in terms of
the test method.
NOTE 2—When results do not agree within the limits shown, proceed as
described in Practice D 3244.
NOTE 3—Values for greases dropping below 221°C based on the use of
the older heavy wall temperature resistant tubes. Values for greases
dropping above 221°C are based on the use of the thin wall test tube
(6.1.2).
NOTE 4—The dropping points of some greases, particularly those
containing simple soaps, are known to decrease upon aging, the change
being much greater than the deviation permitted in results obtained by
different laboratories. Therefore, comparative tests between laboratories
should be made within a period of six days.

9
FIG. 3 Technique for Filling Grease Cup Avaqilable from ASTM Headquarters.

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 D 2265 – 00
NOTE 5—The cooperative data given in NLGI Spokesman, Vol 31,
1967, p. 76, indicate that precision varied with dropping point range.

13. Keywords
13.1 dropping point; greases; lubricating grease

APPENDIX

(Nonmandatory Information)

X1. PRECISION VALUES

X1.1 The precision values shown in 12.1.1 and 12.1.2 were X1.2 The original values for the deleted 343°C block
developed from the round robin of 1991 using seven greases: temperature are noted below for informational purposes.
a lithium complex synthetic base, two lithium complex oil Repeatability 6°C Reproducibility 24°C
bases, two lithium 12-hydroxy stearates, an aluminum com-
plex, and a polyurea.

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