The document provides a technical reference on the properties of grease lubricants, detailing various base oil chemistries, their temperature ranges, and viscosity indexes. It highlights the benefits of greases, such as load handling, oil retention, and noise control, as well as key physical properties like flash point and evaporation. Additionally, it includes a comparison of NLGI grades with common food analogs to illustrate grease stiffness.

1. Properties of
Grease
Nye Lubricants Technical Reference

2. WHAT IS A GREASE?
Base Oil
Additives
Gellant

4. Synthetic Esters
(Diester & Polyolester)
•-60 to 150°C
•VI: 120 to 150
Perfluoropolyethers
(PFPE)
•-90 to 250°C
•VI:100 to 350
Silicones
•-70 to 200°C
•VI: 300 to 800
BASE OIL CHEMISTRIES
Petroleum
(Mineral Oils)
•-20 to 100°C
•VI: 80 to 110
Polyalphaolefins (PAO)
•-60 to 125°C
•VI: 125 to 145
Polyglycols
(PAG)
•-40 to 100°C
•VI: 160 to 220

6. KEY PROPERTIES OF GREASE
Base Oil
Properties
• Service Range
• Compatibility
• KV & VI
Penetration Oil Separation Evaporation

7. BENEFITS OF GREASE
Greases
• keep oil in place
• handle heavier loads
• act as a sealant
• can control noise and motion
• allow for a broader range of additives

8. OTHER PROPERTIES OF OILS
 Flash Point
 Evaporation
 Density
 Neutralization Number (Acidity)
 Surface Tension
 Vapor Pressure

9. NLGI Grade ASTM Worked Penetration Analogy
000 445 – 475 Ketchup
00 400 – 430 Yogurt
0 355 – 385 Mustard
1 310 – 340 Tomato Paste
2 265 – 295 Peanut Butter
3 220 – 250 Margarine Spread
4 175 – 205 Hard Ice Cream
5 130 – 160 Fudge
6 85 – 115 Cheddar Cheese
Most
Common
GREASE STIFFNESS ANALOG
1 310 – 340 Tomato Paste
2 265 – 295 Peanut Butter

10. Learn More at NyeLubricants.com