Significance and Use
4.1 These test methods can be used to identify and estimate the amount of some of the constituents of lubricating greases. These test methods are applicable to many, but not all, greases.
4.2 Composition should not be considered as having any direct bearing on service performance unless such correlation is established.
Note 2: Details on other test methods for grease analysis can be found in other reference material.4,5,6
Scope
1.1 These test methods for analysis cover greases of the conventional type, which consist essentially of petroleum oil and soap. The constituents that can be determined are soap, unsaponifiable matter (petroleum oil, and so forth), water, free alkalinity, free fatty acid, fat, glycerin, and insolubles.
Note 1: Any of the test methods described herein are best used by an experienced grease analyst who may also be able to make appropriate adaptations of the techniques as occasion requires.
1.2 A supplementary test method is provided in Appendix X1. This test method is intended primarily for application to greases containing thickeners that are essentially insoluble in n-hexane, and to greases that cannot be analyzed by conventional methods because of the presence of such constituents as nonpetroleum fluids or nonsoap-type thickeners, or both. In some cases, these constituents can react with strong acid or alkaline solutions.
1.3 These test methods appear in the following order:
|
| Sections |
| Ash Determination |  7 – 11 |
| Insolubles, Soap, Fat, Petroleum Oil, | 12 – 20 |
| Free Alkali and Free Acid | 21 – 23 |
| Water | 24 |
| Glycerin (Quantitative) | 25 – 29 |
1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices, and determine the applicability of regulatory limitations prior to use.
