Classification
The following table[2] shows the NLGI classification and compares each
grade with household products of similar consistency.
NLGI consistency
numbers
|
|||
NLGI number
|
ASTM worked (60 strokes)
penetration at 25 °C tenths of a millimetre |
Appearance
|
Consistency food
analog
|
000
|
445-475
|
fluid
|
cooking oil
|
00
|
400-430
|
semi-fluid
|
apple sauce
|
0
|
355-385
|
very soft
|
brown mustard
|
1
|
310-340
|
soft
|
tomato paste
|
2
|
265-295
|
"normal"
grease
|
peanut butter
|
3
|
220-250
|
firm
|
vegetable shortening
|
4
|
175-205
|
very firm
|
frozen yogurt
|
5
|
130-160
|
hard
|
smooth pate
|
6
|
85-115
|
very hard
|
cheddar cheese
|
Common greases are in the range 1 through 3. Those with a NLGI No.
of 000 to 1 are used in low viscosity applications. Examples
include enclosed gear drives operating at low speeds and open gearing. Grades 0, 1 and 2 are used in highly loaded gearing. Grades 1
through 4 are often used in rolling contact bearings. Greases with a higher number are firmer, tend to stay in place
and are a good choice when leakage is a concern.
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