Amsoil claims a slower oxidation thickening rate - whereas plots I have seen on other synthetics turn the corner hard …
Have seen Castrol Magnetec with oxidation so bad it was a charcoal corn dog on the dipstick … This did not require blackstone to see it was toast - it appeared to be thixotropic - so relative viscosity would seem to be false under critical HTHS conditions …
Welcome to the BITOG section of “Enrich Your Word Power!”
I’ll admit I had no idea what “thixotropic” meant. I was guessing it had something to do with TropArtic motor oil from Phillips 66. Hmmm…….not.
To enlighten us less scientifically gifted BITOGERS, pasted below is an explanation from Wikipedia. I love the analogy with ketchup!
“Thixotropy is a time-dependent
shear thinning property. Certain
gels or
fluids that are thick or
viscous under static conditions will
flow (become thinner, less viscous) over time when shaken, agitated,
shear-stressed, or otherwise
stressed (
time-dependent viscosity). They then take a fixed time to return to a more viscous state.[1] Some
non-Newtonian pseudoplastic fluids show a time-dependent change in
viscosity; the longer the fluid undergoes
shear stress, the lower its viscosity. A thixotropic fluid is a fluid which takes a finite time to attain equilibrium viscosity when introduced to a steep change in shear rate. Some thixotropic fluids return to a gel state almost instantly, such as
ketchup, and are called
pseudoplastic fluids. Others such as
yogurttake much longer and can become nearly solid. Many gels and
colloids are thixotropic materials, exhibiting a stable form at rest but becoming fluid when agitated. Thixotropy arises because particles or structured solutes require time to organize. An overview of thixotropy has been provided by Mewis and Wagner.[2]
Some fluids are anti-thixotropic: constant shear stress for a time causes an increase in viscosity or even solidification. Fluids which exhibit this property are sometimes called
rheopectic. Anti-thixotropic fluids are less well documented than thixotropic fluids.[2]”