Had a 2010 Chevy Malibu come in yesterday. Customer asked if we could check the oil before we drain the oil. Pulled the dip stick, which was mostly dry except for a foamy build up at the very tip of the stick.
Sounds like a great topic 👍. Got some gas engine oil videos coming up so we’ll probably address sulphur and ash in those. The topic is probably worth a standalone video though!
would be good to understand how air entrainment can be improved from a formulation standpoint. Anti-foam is for the stuff on top of the oil but what fights the entrained air? You mentioned the mPAOs....
Great video, thank you! I’ve been puzzling over a friend’s outboard motor that was found to have very milky-colored oil in the crankcase. I’ve looked for obvious leak paths and have not found any. The one suspicious thing I found was evidence of water in the carburetor float bowl. The (4 cycle) outboard had sat for two years without use. I’m curious as to how much (actually how little) water mixed into the crankcase oil is needed to lead to notably milky colored oil. Thanks!
I worked In a lubricant manufacturing industry and at times meeting foaming characterisitcs in manufacturing blends can be of challenge, any idea what could caused the failures? We are talking about brand new blending products that fails foaming specifications even after adding antifoam to the maximum level allowed.
Could be a few reasons, but usually foaming is a result of contamination. In a manufacturing plant if the same equipment is used to manufacture different products then there’s easily going to be residue of a previous product run - sometimes the additives just don’t play nicely together.
Good question! Temperature tends to effect the amount of air that can be dissolved in oil. Temperature variations tend to cause air to be absorbed and then break out, so large temperature variations can be a contributor to foam problems.
In some cases, yes. Some level of foam is normal, but too much foam can reduce the effective fluid level and can interfere with film formation if the foam gets into the load zone.
Please help me understand the reason of foaming, pure water has high surface tension and when surfactant like detergent added, bubble formed and that because water surface trying to reduce its surface tension so we learned that low surface tension causing foam while in PAOS or non polar compounds there is minimum or no surface tension (st) because of which its foam tendency (as per ASTM D 892) is very less mean no st no foaming and on same principle antifoam works which is contradictory to first point
Yes, you're exactly right. Water has too much surface tension, which makes the air bubble brittle, and prone to break. PAO has too low surface tension, which means the bubble surface becomes too thin, and therefore breaks. There is a "Goldilocks zone" between oil and water in which the amount of surface tension is just the right amount to cause the air bubble to remain stable.
Interesting - egg does contain two different surfactant molecules (one is cholesterol) which help change the surface tension of a liquid. It's why egg helps stabilise emulsions (for example enabling oil and water to emulsify and form mayonnaise).
Thanks for the feedback! This video was a really early one in the channel when I didn’t have a microphone - I think I was just using my computer’s inbuilt audio at the time.
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Had a 2010 Chevy Malibu come in yesterday. Customer asked if we could check the oil before we drain the oil. Pulled the dip stick, which was mostly dry except for a foamy build up at the very tip of the stick.
Oh no...
ARE (Armstrong Race Engineering), have a device for removing Air in Engine Oil.
Think its called Spintric.
Please share a video on how TAN can be reducee.
You can only really reduce TAN three ways - oil sweetening (drain and fill), using TBN, or in some cases resin media filters.
Can you explain TAN reduction using resins method
I've gotta say your page is underrated
Thanks mate! PS hoping to get out a transmission oil video next week, know that was one of your early requests.
@@LubricationExplained Yes finally! *pumps fist"
Congratulations on the channel. Would you please analize the function and effects of ash and sulphur in the oil? Thanks
Sounds like a great topic 👍. Got some gas engine oil videos coming up so we’ll probably address sulphur and ash in those. The topic is probably worth a standalone video though!
Just to follow up on this comment: th-cam.com/video/JO-5F4BzWFU/w-d-xo.html Hope that scratches the itch.
When I use my silicon spatula while cooking something in oil it forms oil to foam ..why
would be good to understand how air entrainment can be improved from a formulation standpoint. Anti-foam is for the stuff on top of the oil but what fights the entrained air? You mentioned the mPAOs....
Look out for a video on the subject in the coming week!
Great video, thank you! I’ve been puzzling over a friend’s outboard motor that was found to have very milky-colored oil in the crankcase. I’ve looked for obvious leak paths and have not found any. The one suspicious thing I found was evidence of water in the carburetor float bowl. The (4 cycle) outboard had sat for two years without use. I’m curious as to how much (actually how little) water mixed into the crankcase oil is needed to lead to notably milky colored oil. Thanks!
I worked In a lubricant manufacturing industry and at times meeting foaming characterisitcs in manufacturing blends can be of challenge, any idea what could caused the failures? We are talking about brand new blending products that fails foaming specifications even after adding antifoam to the maximum level allowed.
Could be a few reasons, but usually foaming is a result of contamination. In a manufacturing plant if the same equipment is used to manufacture different products then there’s easily going to be residue of a previous product run - sometimes the additives just don’t play nicely together.
@@LubricationExplained Thanks for responding, whish you could come and work for us:)
Fun fact: Smaller bubbles have higher pressure inside the bubble than larger bubbles. This comes into play in vacuum degassers.
Please make a video about Micro Dieseling phenomenon.
th-cam.com/video/V9I6eV3Rs9g/w-d-xo.html
Thanks for sharing
No worries! Hope the other videos are helpful too.
thanks for sharing. this great. how does foam affected by change in temperature?
Good question! Temperature tends to effect the amount of air that can be dissolved in oil. Temperature variations tend to cause air to be absorbed and then break out, so large temperature variations can be a contributor to foam problems.
@@LubricationExplained many thanks. appreciated
@@LubricationExplained you mean at high temperature air dissolved and when temp come down that dissolved air came out and causes foam?
Are you talking about cooking oil, car oils etc?
Lubricating oils - so for machinery. But to be honest the same principles would apply for cooking oil too.
great content. thanks !
No worries! Hope it’s helpful to you.
Sub'd just for the channel name, love it!!
Ha! I'll take the sub however it comes... so to speak.
Just found the channel fucking love the name
subscribed
Thanks!
What happens if too much foam on gearbox Matic (car/motorcycle)?
Can it damage the gearbox component?
In some cases, yes. Some level of foam is normal, but too much foam can reduce the effective fluid level and can interfere with film formation if the foam gets into the load zone.
Please help me understand the reason of foaming, pure water has high surface tension and when surfactant like detergent added, bubble formed and that because water surface trying to reduce its surface tension so we learned that low surface tension causing foam while in PAOS or non polar compounds there is minimum or no surface tension (st) because of which its foam tendency (as per ASTM D 892) is very less mean no st no foaming and on same principle antifoam works which is contradictory to first point
Yes, you're exactly right. Water has too much surface tension, which makes the air bubble brittle, and prone to break. PAO has too low surface tension, which means the bubble surface becomes too thin, and therefore breaks. There is a "Goldilocks zone" between oil and water in which the amount of surface tension is just the right amount to cause the air bubble to remain stable.
@@LubricationExplained Hi Rafe, May I ask why liquids with too low surface tension (like PAOs) make the bubble surface become too thin? Thank you.
@@phamtientrung9168 I guess this is because non-polar molecules do not attract each other much.
But weirdly when i cook something contains egg it will foam but if i didn't use food contains egg it wouldn't foam...
Interesting - egg does contain two different surfactant molecules (one is cholesterol) which help change the surface tension of a liquid. It's why egg helps stabilise emulsions (for example enabling oil and water to emulsify and form mayonnaise).
Sir meri ktm 250 adv meh oil window se merekl foam formation dikh raha hai engine oil meh?? Is it okay?
Bhai form kyun ban raha tha pata chala?
Your audio is usually better than this. Too much overload distortion.
Thanks for the feedback! This video was a really early one in the channel when I didn’t have a microphone - I think I was just using my computer’s inbuilt audio at the time.
Foaming in my Chiller compressor oil , I got reason .
Glad we could help!
Just share , my diesel fuel leak make oil contamination.