This information pertains only to viscosity cups (excluding parlin cups*) made by The Paul N. Gardner Company, Inc. (Gardco)

* Please refer to the Parlin Viscosity Cup Literature for procedure for calibration specific to this cup. Meets ASTM D 1084 , Test Method A

1. Examine the cup for obvious obstruction or damage to the orifice area and general cleanliness of cup.
   
2. Place cup in stand and level the top edge. The bottom of the cup should be approximately 6” above the container bottom.
   
3. Select the recommended Certified Viscosity Standard for the cup to be calibrated. Make sure the expiration date for the standard has not passed.
   
4. Pour a sufficient amount of oil into a 250 ml container to exceed the capacity of the cup.
   
5. Proper temperature is very important. Bring oil to target temperature of 25.0°C ± .5°C. Use a calibrated ASTM mercury-filled thermometer to monitor this process. By wrapping a hand around the container and slowly stirring oil, the temperature can be slightly raised.
   
6. Fill cup to the top edge (slightly overfill cup and remove excess with a straight edge or glass plate), while holding a finger over the orifice. Pour slowly to minimize air bubble formation.
   
7. Simultaneously release finger from the orifice and start timing with a stopwatch with accuracy of 1/10th second or better.
   
8. Hold the thermometer in the efflux stream to insure the temperature remains constant throughout the run.
   
9. Stop the timer when the first definite break in the efflux stream occurs near the bottom of the cup. Be sure to keep air bubbles at a minimum; they will sometimes cause an apparent break prematurely.
   
10. Record time and temperature and repeat. Keep temperature drift between runs at ±.2°C. Disregard any runs that are more than .5 seconds apart.
    
11. Adjust times for temperature deviation and average three valid
    runs.
    
12. Divide the design time by the average and determine the correction factor.
    
13. Determine if the cup is in or out of tolerance according to manufacturer’s specification.

This information pertains only to viscosity cups made by The Paul N. Gardner Company, Inc. (Gardco)

1. Examine the cup for obvious obstruction or damage to the orifice area and general cleanliness of cup.
   
2. Select the recommended Certified Viscosity Standard for the cup to be calibrated. Make sure the expiration date for the standard has not passed.
   
3. Pour a sufficient amount of oil into a 500 ml container to totally submerge the cup.
   
4. Using a calibrated ASTM mercury-filled thermometer bring oil to target temperature, 25.0°C ± .5°C. Proper temperature is very important. By wrapping a hand around the beaker and slowly stirring oil, the temperature can be slightly raised.
   
5. Place cup in oil and allow 1 to 5 minutes for cup and oil to reach thermal equilibrium.
   
6. Raise the cup vertically to a distance of no more than 6” from the surface of the oil. Start timing with a stop watch with accuracy of one tenth second or better as the top edge of the cup breaks the
   surface of the oil.
   
7. Leave the thermometer in the beaker to insure the temperature remains constant throughout the run.
   
8. Stop the timer when the first definite break in the efflux stream occurs near the bottom of the cup. Be sure to keep air bubbles at a minimum; they will sometimes cause an apparent break prematurely.
   
9. Record time and temperature and repeat. Keep temperature drift between runs at ±.2°C. Disregard any runs that are more than .5 seconds apart.
   
10. Adjust times for temperature deviation and average three valid runs.
    
11. Divide the design time by the average and determine the correction factor.
    
12. Determine if the cup is in or out of tolerance according to manufacturer’s specification.

* When many different determinations are to be made on similar products in the same viscosity range, it may be helpful to produce a graph for converting measured temperature and viscosity cup efflux time in seconds to seconds at a specified temperature, normally 25.0° C (77.0°F). Refer to "Temperature" in Viscosity Cup leaflet in this manual for a suggested method of preparation for such a graph.

** When finished with standard oil examine it for contamination of any kind. A fine wire mesh filter may be used if dirt specks are noticed. If oil is accidentally contaminated with water settled in bottom of tumbler, pour off clean portion of oil and discard contaminated water portion. Pour oil back into bottle and record the date of first use on the label. Stored in normal ambient temperature the oil is good for a year after date of first use, provided it does not become contaminated.