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.
The temperature at which a solid fat softens to the point where it will flow and drop out of a specially designed container. The dropping point is an indication of the chemical and crystalline nature of the solid fat.
The temperature at which the lubricant forms an elongated drop under standard test conditions. This parameter is not a reference value for the upper operating temperature. ISO 2176.
Dropping Point is a qualitative property of lubricating grease that gives a general indication of the temperature at which a grease passes from a semi-solid to liquid state under specific test conditions. It is a measure of the heat resistance of a grease.