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The oil fails the test at a particular temperature if the oil is too viscous. The grade of the oil is that associated with the coldest temperature at which the oil passes the test. For example, if an oil passes at the specified temperatures for 10W and 5W, but fails at the 0W temperature, the oil is grade 5W. It cannot be labeled 0W or 10W.
NLGI consistency numbers NLGI number ASTM worked (60 strokes) penetration at 25 °C tenths of a millimetre Appearance Consistency food analogy 000: 445-475: fluid
where U is the oil's kinematic viscosity at 40 °C (104 °F), Y is the oil's kinematic viscosity at 100 °C (212 °F), and L and H are the viscosities at 40 °C for two hypothetical oils of VI 0 and 100 respectively, having the same viscosity at 100 °C as the oil whose VI we are trying to determine.
Heavy crude oil (or extra heavy crude oil) is highly viscous oil that cannot easily flow from production wells under normal reservoir conditions. [1] It is referred to as "heavy" because its density or specific gravity is higher than that of light crude oil. Heavy crude oil has been defined as any liquid petroleum with an API gravity less than ...
Viscosity is a measure of a fluid's rate-dependent resistance to a change in shape or to movement of its neighboring portions relative to one another. [1] For liquids, it corresponds to the informal concept of thickness; for example, syrup has a higher viscosity than water. [2]
Crude oil is considered "heavy" if it has long hydrocarbon chains, or "light" if it has short hydrocarbon chains: an API gravity of 34 or higher is "light", between 31 and 33 is "medium", and 30 or below is "heavy". Crude is considered "sweet" if it is low in sulphur content (< 0.5%/weight), or "sour" if high (> 1.0%/weight). Generally, the ...
So periodic oil and filter changes should still be done with synthetic oil, but some synthetic oil suppliers suggest that the intervals between oil changes can be longer, sometimes as long as 16,000–24,000 kilometres (9,900–14,900 mi) primarily due to reduced degradation by oxidation.
Frying, [6] cooking, flavoring, vegetable oil, shortening Peanut oil: 18% 49% 33% 0 31% 231 °C (448 °F) Frying, cooking, salad oils, margarine, deep frying
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