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Consequently, if a liquid has dynamic viscosity of n centiPoise, and its density is not too different from that of water, then its kinematic viscosity is around n centiStokes. For gas, the dynamic viscosity is usually in the range of 10 to 20 microPascal-seconds, or 0.01 to 0.02 centiPoise. The density is usually on the order of 0.5 to 5 kg/m^3.
Viscosity is a measure of a fluid's rate-dependent resistance to a change in shape or to movement of its neighboring portions relative to one another. [1] For liquids, it corresponds to the informal concept of thickness; for example, syrup has a higher viscosity than water. [2]
In 1966, Heinz List established his own company to further develop the field of high-viscosity processing. Heinz List established the LIST Dry Processing Group based on the following: Machines that can handle multiple phase transitions (wet, pasty, viscous, powdery, granular) in one working step provide maximum energy efficiency and process yield.
In a Newtonian fluid, the relation between the shear stress and the shear rate is linear, passing through the origin, the constant of proportionality being the coefficient of viscosity. In a non-Newtonian fluid, the relation between the shear stress and the shear rate is different. The fluid can even exhibit time-dependent viscosity. Therefore ...
Mānuka honey is an example of a thixotropic material.. 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).
Boger fluids are named after David V. Boger, who in the late 1970s was the primary researcher pushing for the study of constant viscosity elastic liquids. [2] He released his first paper on Boger fluids in 1977, titled "A Highly Elastic Constant-Viscosity Fluid", where he described the ideal fluid for experimentation as a fluid that is "highly viscous and highly elastic at room temperature and ...
Dense inverted sugar syrup (Trimoline).. In cooking, syrup (less commonly sirup; from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus) [1] is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
In continuum mechanics, rheopecty or rheopexy is the rare property of some non-Newtonian fluids to show a time-dependent increase in viscosity (time-dependent viscosity); the longer the fluid undergoes shearing force, the higher its viscosity. [1] Rheopectic fluids, such as some lubricants, thicken or solidify when shaken.