This document reports on an experiment to determine the pour point of a lubricating oil sample according to Standard Test Method D 97. The objective was to find the lowest temperature at which the oil sample would still flow without stirring. The procedure involved heating the sample, cooling it in a water bath, and tilting the jar to check for flow, lowering the temperature by 3 degrees each time until it no longer moved when tilted. The results would report the observed thermometer reading as the pour point. Discussion questions addressed how pour point relates to paraffin and aromatic content, how industry achieves low pour points, the relationship between pour point and cloud point, and the effects of temperatures below cloud point.