DROPPING POINT
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 soaps of conventional types added as thickeners. These tests are useful in identifying the types of greases and for establishing and maintaining benchmarks for quality control.
There are two test methods for this purpose. In general, dropping points obtained by Test Methods ASTM D566 and ASTM D2265 are in agreement up to 260° C. In the case where results differ, there is no known significance.
