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Texture: Texture is observed when a
small sample of grease is pressed between thumb and index
finger and slowly drawn apart. Texture can be described as:
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Brittle: the grease ruptures or crumbles
when compressed.
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Buttery: the grease separates in short
peaks with no visible fibers.
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Long fiber: the grease stretches or
strings out into a single bundle of fibers.
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Resilient: the grease can withstand
moderate compression without permanent deformation or
rupture.
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Short fiber: the grease shows short
break-off with evidence of fibers.
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Stringy: the grease stretches or strings
out into long, fine threads, but with no visible
evidence of fiber structure.
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