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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 dynamic 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 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.
For example, the viscosity of Venezuela's Orinoco extra-heavy crude oil lies in the range 1000–5000 cP (1–5 Pa·s), while Canadian extra-heavy crude has a viscosity in the range 5000–10,000 cP (5–10 Pa·s), about the same as molasses, and higher (up to 100,000 cP or 100 Pa·s for the most viscous commercially exploitable deposits). [2]
The viscosity of a shear thickening – i.e. dilatant – fluid appears to increase when the shear rate increases. Corn starch suspended in water ("oobleck", see below) is a common example: when stirred slowly it looks milky, when stirred vigorously it feels like a very viscous liquid.
Apart from its dependence of pressure and temperature, the second viscosity coefficient also depends on the process, that is to say, the second viscosity coefficient is not just a material property. Example: in the case of a sound wave with a definitive frequency that alternatively compresses and expands a fluid element, the second viscosity ...
An example of this is cornstarch in water and is included in § Examples below. The parameters that control shear thickening behavior are: particle size and particle size distribution, particle volume fraction, particle shape, particle-particle interaction, continuous phase viscosity, and the type, rate, and time of deformation.
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 ...