<VV> Fwd: Water in oil/milk shake

[Bryan Blackwell]

If we're talking about finding that on the dipstick (not just the oil  
cap), I think that the oil is now saturated.  Yes, it's meant to hold  
*some* water in suspension, but at the "milk shake" stage it's really  
an emulsion, not oil, anymore (maybe it depends on how you like your  
milkshakes :-).  For the $30 it might cost versus an engine, I'd  
change the oil.

--Bryan

On Dec 17, 2008, at 5:03 PM, HallGrenn at aol.com wrote:

> I don't claim to be an engineer, but I have had it on good  
> authority for
> decades that the mocha colored whipped stuff  you are talking about  
> is  the
> result of the oil additives keeping the water in suspension.   
> That's  what the "W"
> in winter weight oil means--that you have additives to  handle the
> contamination common when operating at low temperatures in  
> addition  to the lower
> viscosity necessary for easier cranking and fast flow when it is   
> cold.  Most people
> use a multigrade oil which has the "W" winter rating,  but if you  
> are running
> a straight weight 30 HD then I WOULD change it  right away.  But if  
> you are
> using a good 10W-30, 15W-40 or  any oil of the right viscosity with  
> a "W" rating
> then don't worry about  the "coffee milk shake"--it is just the oil  
> doing its
> job.