Definitions for "Dropping point"
Temperature at which a grease passes {Tom a semi-solid to a liquid state under specified test conditions.
The temperature at which a sample of fat becomes sufficiently fluid to flow under the conditions of the test. A portion of molten fat s introduced into a sample cup, crystallized and then heated at a constant rate. The temperature at which the sample is able to flow through the orifice in the bottom of the cup is the end point.
In general, the dropping point is the temperature at which the grease passes from a semisolid to a liquid state. This change in state is typical of greases containing conventional soap thickeners. Greases containing thickeners other than conventional soaps may, without change in state, separate oil.