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It is a special case of the general definition of viscosity (see below), which can be expressed in coordinate-free form. Use of the Greek letter mu for the dynamic viscosity (sometimes also called the absolute viscosity) is common among mechanical and chemical engineers, as well as mathematicians and physicists.
The poise (symbol P; / p ɔɪ z, p w ɑː z /) is the unit of dynamic viscosity (absolute viscosity) in the centimetre–gram–second system of units (CGS). [1] It is named after Jean Léonard Marie Poiseuille (see Hagen–Poiseuille equation). The centipoise (1 cP = 0.01 P) is more commonly used than the poise itself.
Dynamic viscosity is a material property which describes the resistance of a fluid to shearing flows. It corresponds roughly to the intuitive notion of a fluid's 'thickness'. For instance, honey has a much higher viscosity than water. Viscosity is measured using a viscometer. Measured values span several orders of magnitude.
where τ zx is the flux of x-directed momentum in the z-direction, ν is μ/ρ, the momentum diffusivity, z is the distance of transport or diffusion, ρ is the density, and μ is the dynamic viscosity. Newton's law of viscosity is the simplest relationship between the flux of momentum and the velocity gradient.
By definition, 1 reyn = 1 lb f s in −2. It follows that the relation between the reyn and the poise is approximately 1 reyn = 6.89476 × 10 4 P. In SI units, viscosity is expressed in newton-seconds per square meter, or equivalently in pascal-seconds. The conversion factor between the two is approximately 1 reyn = 6890 Pa s.
The Glen–Nye flow law simplifies the viscous stress tensor to a single scalar value , the dynamic viscosity, which is determined by tensor invariants of the deviatoric stress tensor and the strain rate tensor ˙.
The dilute gas viscosity contribution to the total viscosity of a fluid will only be important when predicting the viscosity of vapors at low pressures or the viscosity of dense fluids at high temperatures. The viscosity model for dilute gas, that is shown above, is widely used throughout the industry and applied science communities.
Increasing temperature results in a decrease in viscosity because a larger temperature means particles have greater thermal energy and are more easily able to overcome the attractive forces binding them together. An everyday example of this viscosity decrease is cooking oil moving more fluidly in a hot frying pan than in a cold one.