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e. The viscosity of a fluid is a measure of its resistance to deformation at a given rate. [1] For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. [2] Viscosity is defined scientifically as a force multiplied by a time divided by an area.
In engineering, the unit is usually Stoke or centiStoke, with 1 Stoke = 0.0001 m^2/s, and 1 centiStoke = 0.01 Stoke. For liquid, the dynamic viscosity is usually in the range of 0.001 to 1 Pascal-second, or 1 to 1000 centiPoise. The density is usually on the order of 1000 kg/m^3, i.e. that of water.
Viscosity models for mixtures. The shear viscosity (or viscosity, in short) of a fluid is a material property that describes the friction between internal neighboring fluid surfaces (or sheets) flowing with different fluid velocities. This friction is the effect of (linear) momentum exchange caused by molecules with sufficient energy to move ...
Viscous liquid. In condensed matter physics and physical chemistry, the terms viscous liquid, supercooled liquid, and glass forming liquid are often used interchangeably to designate liquids that are at the same time highly viscous (see Viscosity of amorphous materials), can be or are supercooled, and able to form a glass.
In fluid dynamics, the Reynolds number (Re) is a dimensionless quantity that helps predict fluid flow patterns in different situations by measuring the ratio between inertial and viscous forces. [2] At low Reynolds numbers, flows tend to be dominated by laminar (sheet-like) flow, while at high Reynolds numbers, flows tend to be turbulent.
Viscosity depends strongly on temperature. In liquids it usually decreases with increasing temperature, whereas, in most gases, viscosity increases with increasing temperature. This article discusses several models of this dependence, ranging from rigorous first-principles calculations for monatomic gases, to empirical correlations for liquids.
Glycerol (/ ˈ ɡ l ɪ s ə r ɒ l /), [6] also called glycerine or glycerin, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. . The glycerol backbone is found in lipids known as glycerid
Volume viscosity was introduced in 1879 by Sir Horace Lamb in his famous work Hydrodynamics. [4] Although relatively obscure in the scientific literature at large, volume viscosity is discussed in depth in many important works on fluid mechanics, [1] [5] [6] fluid acoustics, [7] [8] [9] [2] theory of liquids, [10] [11] and rheology. [12]