Grease Properties


Grease consists of oil (or some other liquid lubricant) and a thickener (this could be a soap). This combination forms a solid or semisolid. Grease is a type of pseudo-plastic fluid. Under shear, the viscosity of the grease will decrease with time.

Greases are applied under pressure in order to get it into places where a liquid would not maintain itself or flow. Grease simple soaps can include calcium, sodium and lithium stearates. Complex soap thickeners can include aluminum complex, calcium complex and lithium complex. The addition of a complexing acid imparts high temperature performance over a simple soap. Other grease thickeners are silica, bentonite clay and polyureas. These thickeners are usually used in high-temperature applications. The soap chemistry influences the temperature resistance, water resistance and chemical stability of the grease. 

Characteristics

As with oil, grease displays its own set of characteristics that must be considered when being chosen for an application. The characteristics commonly found on product data sheets include the following:

Pumpability.

Pumpability is the ability of a grease to be pumped or pushed through a system. More practically, pumpability is the ease with which a pressurized grease can flow through lines, nozzles and fittings of grease-dispensing systems.

Water resistance.

This is the ability of a grease to withstand the effects of water with no change in its ability to lubricate. A soap/water lather may suspend the oil in the grease, forming an emulsion that can wash away or, to a lesser extent, reduce lubricity by diluting and changing grease consistency and texture.

Consistency.

Grease consistency depends on the type and amount of thickener used and the viscosity of its base oil. A grease’s consistency is its resistance to deformation by an applied force. The measure of consistency is called penetration. Penetration depends on whether the consistency has been altered by handling or working. ASTM D 217 and D 1403 methods measure penetration of unworked and worked greases. To measure penetration, a cone of given weight is allowed to sink into a grease for five seconds at a standard temperature of 25°C (77°F).

The depth, in tenths of a millimeter, to which the cone sinks into the grease is the penetration. A penetration of 100 would represent a solid grease while a penetration of 450 would be semifluid. The NLGI has established consistency numbers or grade numbers, ranging from 000 to 6, corresponding to specified ranges of penetration numbers. Table 1 lists the NLGI grease classifications along with a description of the consistency of how it relates to common semifluids.

Dropping point.

Dropping point is an indicator of the heat resistance of grease. As grease temperature increases, penetration increases until the grease liquefies and the desired consistency is lost. The dropping point is the temperature at which a grease becomes fluid enough to drip. The dropping point indicates the upper temperature limit at which a grease retains its structure, not the maximum temperature at which a grease may be used.

Oxidation stability.

This is the ability of a grease to resist a chemical union with oxygen. The reaction of grease with oxygen produces insoluble gum, sludges and lacquer-like deposits that cause sluggish operation, increased wear and reduction of clearances. Prolonged exposure to high temperatures accelerates oxidation in greases.

High-temperature effects.

High temperatures harm greases more than they harm oils. Grease, by its nature, cannot dissipate heat by convection like a circulating oil. Consequently, without the ability to transfer away heat, excessive temperatures result in accelerated oxidation or even carbonization where grease hardens or forms a crust.

Effective grease lubrication depends on the grease’s consistency.

High temperatures induce softening and bleeding, causing grease to flow away from needed areas. The mineral oil in grease can flash, burn or evaporate at temperatures greater than 177°C (350°F).

Low-temperature effects.

If the temperature of a grease is lowered enough, it will become so viscous that it can be classified as a hard grease. Pumpability suffers and machinery operation may become impossible due to torque limitations and power requirements. As a guideline, the base oil’s pour point is considered the low-temperature limit of a grease.

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