The butter of mining

1.

The difference between No.2 butter and No.3 butter used in excavator:

I. The difference between soft and hard

butter No.2 and No.3 are just their nkgi numbers, i.e. penetration. No.2 is 265-295, which is the most commonly used, while No.3 is 220-250, which is relatively hard. It is generally used in the application requiring water resistance or solid impurity pollution resistance to rece equipment wear

Second, the process difference

No.3 is a little harder, and it can be smeared by hand. No.2 is a little harder, and it can be refilled by machine or by hand. There is no difference in performance

Third, the difference in use

according to nlgi classification, the penetration of grease ranges from # 000 to # 6. The larger the number is, the harder the grease is# 2 is the common lubrication, # 3 is used for heavy load or vertical motor bearing lubrication

extended data:

General lithium base grease (gb7324-1994): according to the consistency grade, it can be divided into 1, 2 and 3. It has good water resistance, mechanical stability, corrosion resistance and oxidation stability. It is suitable for lubrication of rolling bearing, sliding bearing and other friction parts of various mechanical equipment, with working temperature of - 20-120 ℃

(1) lithium based grease, especially lithium stearate 12 grease, has only two phase transition temperatures. The first phase transition temperature (i.e. from the pseudo gel state to the gel state) is generally more than 170 degrees, and the second phase transition temperature (i.e. from gel state to colloid state) is generally above 200 degrees. Therefore, 120 ℃ or 2 ℃ can be used for a long time when selecting suitable mineral oil

(2) the soap fiber of lithium-based grease, especially the grease thickened by lithium-12-hydroxystearate, forms twisted ribbons and has good mechanical stability

(3) the adsorption heat of lithium stearate and lithium stearate for alkanes was determined by gas chromatography. The results show that the binding strength of lithium stearate and lithium stearate to the liquid phase of soap fiber surface and lattice is high. Therefore, lithium grease has good colloidal stability

2. It's seventeen or eighteen. It's easy to get in and see oil coming out. If you can't get it in, you can move it again. If you can't get it in because of oil leakage, it's time to replace the grease fitting

3. 1 S-type mayonnaise = beater, vinegar; S egg, oil
2 m mayonnaise = beater, vinegar; M egg, oil
3 L mayonnaise = beater, vinegar; L egg, oil
4 g mayonnaise = beater, vinegar; G egg, oil
5, p-type mayonnaise = beater, vinegar; P egg, oil
6 x mayonnaise = beater, vinegar; X egg, oil
7 x egg = s, m, l, G, P egg
8 x milk = s, m, l, G, P milk
9 x cheese = s, m, l, G, P cheese
10 wild wine = pot; Mountain grape, grape juice, Arnebia
11 pickled cucumber = kitchen knife, salt cucumber
12 salad = kitchen knife; Vegetables (any vegetable is OK)
13 curry rice = pot; Curry, rice ball
14 stew = pot, kitchen knife, salt, vinegar, soy sauce; Wheat, milk
15 weizeng juice = pot, kitchen knife, all seasonings; Vegetables
16 stir fried vegetables = pot, knife, salt, soy sauce; Vegetable, oil
17 fried rice = pot, kitchen knife, salt, soy sauce; Rice ball, vegetable, egg, oil
18 pot: pot, knife, salt, soy sauce; Wheat, egg, oil, vegetable
19 sandwich = kitchen knife; Bread, eggs, vegetables
20 fruit juice = blender; Fruit (+ what fruit is what juice)
21 fruit milk = blender juice, milk
22 vegetable juice = blender vegetable
23 vegetable milk = blender; Vegetable juice, milk
24 mixed juice = blender; Fruit, vegetable
25, mixed milk = blender; Mixed juice, milk
26 pickled radish = kitchen knife, vinegar; White radish
27 baked potato = sugar, salt, pan, kitchen knife; Potato, oil
28 strawberry jam sugar, pot strawberry
29 strawberry milk blender strawberry, milk
30 tomato juice = blender tomato
31 tomato jam = blender tomato, onion
32 popcorn = pan, salt; Corn
33 cornflakes = rolling pin, pan; Corn
34 baked corn = salt, oven; Corn
35 pineapple juice = blender; Pineapple
36 pumpkin pudding = sugar, oven, kitchen knife, pot; Eggs, pumpkin, milk

4. Lithium based grease, extreme pressure lithium, compound lithium and polyurea grease are generally these kinds. This order is getting better and better, but what we can generally use is lithium based butter

5. It is extracted from milk or fresh cream, and the milk or cream is stirred violently to break the protein membrane of milk fat globule, and milk fat will flow out from the globule. Without the protection of protein, the fat and water separate, they slowly float up, gather together and turn pale yellow. At this time, separate the upper layer of fat, add salt and press to remove water, then become daily edible butter

6.

use the following methods to clean:

1. Gasoline or diesel can be used for cleaning, and the best way is gasoline, because gasoline is volatile. Before filling the grease, the bearing must be free of gasoline and dry, and then add the specified grease as required

2; The dilution ratio should be paid attention to when using instrial cleaning agent metal cleaning solution

3, washed with organic solvents, such as loose perfume. p>

extended data:

purpose:

suitable for steel, smelting, pulp, fresh water and sea water transportation, railway, power generation, automobile, construction, food machinery (environmental protection procts) and other instries. Especially in the presence of high temperature, humidity, water drenching (including seawater), corrosion, heavy load and impact load, 5251 grease shows its inherent excellent performance, and it does not contain heavy metals and other functional additives harmful to the environment

precautions:

when using, the lubricating parts should be cleaned; And do plastic compatibility test, when compatible can be used; Store in a cool and dry place to avoid the influence of moisture and impurities on proct quality. Applicable temperature range: - 25 ℃ ~ + 200 ℃, short term up to 220 ℃

7. Butter is the milk cream and skimmed milk separation, cream by mixing. Butter can be divided into raw butter (made directly from raw milk), ultra-fine butter (only pasteurized milk or cream without refrigeration) and fine butter (partially frozen milk). In terms of taste, it can also be divided into original flavor, half salt and butter with salt. The biggest difference between butter and cheese is the composition. Butter has a higher fat content< Use of butter:
1. Increase satiety
butter is rich in fat, maintain body temperature and protect internal organs; Provide essential fatty acids; Promote the absorption of these fat soluble vitamins; A sense of fullness
2. Promote physical development
butter is rich in copper, which is an indispensable micronutrient for human health, and plays an important role in the development and function of blood, central nervous system and immune system, hair, skin and bone tissues, brain, liver, heart and other viscera
3. Improve anemia
moderate consumption of natural butter can improve the symptoms of anemia caused by the consumption of unsaturated fatty acids or margarine.

8. http://www.zmcake.com/news.asp?id=103

enter the age of natural butter

the quality of Zhenmei pastry has been upgraded and entered the era of natural butter

natural butter is extracted from milk or fresh cream, which is stirred violently to break the protein membrane of milk fat globules, and milk fat will flow out from the globules. Without the protection of protein, the fat and water separate, they slowly float up, gather together and turn pale yellow. At this time, separate the upper layer of fat, add salt and press to remove water, and then it becomes the daily edible butter, also known as "butter" (the nutrients in milk that are only soluble in oil but not in water are extracted from butter). Every kilogram of butter requires at least 22 to 25 liters of milk. The content of lipids in natural butter accounts for 82%, that is 738 kcal / 100g. There are 52.6g saturated fatty acids, 23.5g monounsaturated fatty acids and 2G polyunsaturated fatty acids in these lipids.

natural butter is rich in vitamin A (750 μ It's not only good for eyesight, but also good for healthy skin. It's an essential element for growth and development. 10g butter is enough to meet 15% of a child's daily vitamin a requirement. Butter is also a source of vitamin D (1.3 μ Vitamin D is beneficial to the absorption of calcium in bone

oil is a very important component in baking materials. With the continuous growth of consumption capacity, people pay more and more attention to the health of food in economically developed areas. Flavors, pigments and various antioxidants are equated to unhealthy procts by most ordinary consumers though not necessarily entirely correct, but they really affect people's buying behavior. On the government side, the legislation and law enforcement for the use of additives are graally becoming strict. All kinds of vegetable oils used in baking food are generally added with colors, flavors, antioxidants and so on in order to achieve good color and flavor in the final procts. Correspondingly, natural butter relies on natural ingredients to meet the technical requirements of baking procts; Natural green & quot; In the development process of Western baking instry, natural butter was also the main proct about 100 years ago. Later, e to the war, economic recession and other reasons, the use of low price vegetable oil became more and more widely. With the post-war reconstruction and economic recovery, natural butter has become the mainstream of Western baking oil. But in the 1960s, consumers in western developed countries began to pay attention to diet health, and the characteristics of low saturated fatty acid content and low cholesterol of vegetable oil were graally favored by people; And with the progress of food processing technology, the performance of various baking oils processed with vegetable oils has been greatly improved, and finally the application of vegetable oils in the baking instry has been rapidly promoted. By the late 1990s, & quot; Balanced health & quot; In the western mainstream society, the concept of & quot; Milk fat intake & quot; The number of them increased again. Throughout the whole western society, the evolution of consumption concept of milk fat can be summarized as & quot; Negation of negation & quot; However, with the development of medical research in recent years, it has been found that margarine is harmful to human health. Firstly, the human body has no way to metabolize hydrogenated oils, which contain trans fatty acids, There is an international consensus that eating in large quantities is harmful to the heart. In the west, legislation is generally adopted to restrict the use and manufacture of margarine. It is believed that China will have such legislation in the future.

the concept of Zhenmei pastry is always to pursue quality and provide consumers with the safest baking procts, Imported pure Australian natural butter, only to improve the quality!

9. Pushing butter refers to playing GALGAME, gal is the abbreviation of GALGAME, generally refers to Japanese love AVG game.
BL refers to boy
love game, that is male love story

10. Butter is made from milk. It is the proct of mixing fresh milk and filtering part of the water from the thick upper layer. It's mainly used as condiment. It's nutritious but high in fat, so don't eat it too much.