Patrick Oconnell
Grease is an essential lubricant with a wide range of applications, from aviation to food processing. However, its odor is often a topic of concern. While some greases are designed to have minimal odor, others have strong smells, either from the base oils and additives used or as a result of degradation during use. This has sparked discussions about altering grease to improve its smell and whether odor indicates the quality of the grease.
| Characteristics | Values |
|---|---|
| Grease Odor | Can be the result of in-service degradation of the grease or the base oils and additives used in the grease formulation |
| Odor Impact on Performance | Odor does not indicate the performance of the grease |
| Odor and Quality | A sulfurous smell may indicate a good, heavy-duty grease |
| Odor and Manufacturing | An undesirable burnt smell may indicate that the grease was overheated during manufacturing |
| Odor and Workplace Safety | Strong odors can be a workplace issue where people are sensitive to health and safety |
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What You'll Learn
Grease colour and odour
Colour can be an indicator of the presence of specific ingredients, temperature exposure, or contamination. For instance, black grease may indicate the use of a black ingredient like molybdenum or the hydrolysis of an ester-based grease. Incomplete mixing or operating temperatures above the grease's rating can also result in darker grease colours. Additionally, exposure to light or environmental factors can cause the dye in grease to change colour without affecting its performance.
Odour, on the other hand, can be indicative of the additives used in the grease formulation or the degradation of the grease over time. Some greases, such as heavy-duty extreme-pressure greases, tend to have a sulfurous smell due to the use of gear oil additive packages. While some associate this smell with good, heavy-duty grease, strong odours can be a concern in workplace settings, especially with sensitivities to health and safety. Therefore, manufacturers are increasingly opting for additives with less odour to minimise potential issues.
It is worth noting that the colour and odour of grease do not necessarily reflect its performance. For instance, the misconception that blue grease is better suited for wet environments and red grease for high-temperature conditions is inaccurate. Grease formulations undergo rigorous testing to ensure they meet performance specifications, regardless of their colour or smell.
In certain industries, such as food processing, the odour of grease can be particularly important to ensure it does not impact the taste or smell of the food products. NSF International, a non-profit organisation, evaluates and certifies incidental food contact lubricants to ensure they are safe and acceptable for use in food facilities.
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Grease degradation
Physical degradation occurs when the quantity of base oil changes, and the grease becomes contaminated with wear debris and moisture from the environment. This contamination results in reduced lubrication performance. On the other hand, chemical degradation is caused by chemical reactions such as oxidation and hydrolysis of the base oil and thickening agents. These reactions alter the molecular weight distribution, leading to molecular weight changes, decomposition of the base oil, and the formation of heavy components, all of which contribute to decreased lubrication performance.
To monitor grease degradation, researchers have employed various techniques. One common method is Direct Scanning Calorimetry (DSC), where grease is placed in a sealed vessel and subjected to heat in an oxygen-rich environment. By observing the temperature changes, the onset of oxidation can be identified through a sharp rise in heat generation. Additionally, infrared spectroscopy, gel permeation chromatography (GPC), and energy-dispersive X-ray spectroscopy (EDX) are used to analyse degraded grease and its components.
Mathematical models have also been developed to understand grease degradation better. By combining the laws of thermodynamics, researchers have modelled grease degradation from multiple simultaneous mechanisms. This includes the consideration of mechanical shearing, entropy generation, and the instantaneous nonlinear response of grease to loading. The resulting models relate grease shear stress response to factors such as mechanical work, temperature, and environmental effects.
The grease lubrication process itself can be divided into two phases: the "churning" phase and the "bleed" phase. The churning phase further consists of the “channeling” phase, where most of the grease is pushed sideways, and the “clearing” phase, where churning continues with a reduced volume of grease. The transition to the bleed phase is marked by a sudden decrease in grease volume.
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Grease contamination
It's important to note that grease formulations are carefully assessed and approved, and any subsequent changes require a full recertification process. Therefore, addressing grease contamination is crucial to maintaining the integrity of the grease's performance and characteristics.
Odour is another critical aspect of grease contamination. While the smell of grease does not necessarily indicate its quality, certain odours can signify issues during the manufacturing process, such as overheating. Additives used in grease formulations can also contribute to strong odours, which may be offensive to some individuals. In recent decades, there has been a growing preference for additives with less pronounced scents.
In certain industries, such as food processing, grease contamination can have significant implications. NSF International, a non-profit organisation, plays a crucial role in evaluating and registering incidental food contact lubricants to ensure they meet safe toxicology standards for use in food facilities. Grease producers can voluntarily register their products with NSF to ensure compliance with industry requirements.
To summarise, grease contamination can arise from various factors, leading to changes in colour, odour, and, potentially, performance. While odour doesn't always indicate the status of grease, certain smells can suggest issues or the presence of specific additives. Proper handling, storage, and distribution of grease are essential to prevent contamination and ensure its intended functionality.
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Grease additives
The significance of odour in grease additives has increased over the years, with more manufacturers opting for additives with milder scents. Grease formulators do not aim for a specific scent but generally prefer minimal odour. The food-processing industry, for example, utilises grease with additives that serve as protective anti-rust films, release agents, and lubricants for machine parts and equipment. In this context, the odour of the grease is crucial for maintaining a safe and healthy work environment.
The colour of grease is another important consideration. While coloured greases may be aesthetically pleasing, their impact on performance is questionable. In the 1980s, dyed greases were rarely available on the market, but today, colour is used to differentiate greases, with blue grease associated with wet environments, red grease with high-temperature settings, black grease with heavy-duty applications, white grease with food-grade usage, and green grease with environmental friendliness.
The tackiness and adhesion of grease are also influenced by additives. Subjective tests, such as pulling grease between the fingers to assess stringiness, may not accurately reflect the grease's performance. More reliable methods for evaluating adhesion and cohesion are being developed by the industry.
In summary, grease additives are used to modify various properties of grease, including odour, colour, tackiness, and adhesion. While the smell may not be a reliable indicator of performance, it is essential to maintain a safe and healthy environment, especially in industries like food processing. The colour, tackiness, and adhesion of grease are also influenced by additives, contributing to the overall aesthetics and functionality of the grease.
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Grease performance
Grease colour also does not indicate performance, although it is often used for identification. Many greases are dyed for marketing purposes. In the 1980s, there were almost no dyed greases on the market, but now they are the norm. Colour changes can be caused by a number of factors, such as exposure to light, operating temperatures above a grease's temperature rating, or contamination.
It is important to note that grease formulations cannot be altered to improve their smell without undergoing a full recertification process. Therefore, it is recommended to consult a lubricant supplier if there are concerns about the colour or odour of grease.
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Frequently asked questions
Grease is often made with base oils and additives, which can give it a pungent odour. Some people associate this odour with cheese.
Grease odours can be the result of in-service degradation of the grease.
Yes, some additives have a strong odour, which can be unpleasant in a workplace setting.
No, once tested and approved, grease formulations cannot be changed without undergoing a full recertification process.
