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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.
The proportionality factor is the dynamic viscosity of the fluid, often simply referred to as the viscosity. It is denoted by the Greek letter mu ( μ ). The dynamic viscosity has the dimensions ( m a s s / l e n g t h ) / t i m e {\displaystyle \mathrm {(mass/length)/time} } , therefore resulting in the SI units and the derived units :
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.
Ethanol (data page) provides detailed information about the chemical properties, physical properties, and safety measures of ethanol.
A built-in density measurement based on the oscillating U-tube principle allows the determination of kinematic viscosity from the measured dynamic viscosity employing the relation =, where: ν is the kinematic viscosity (mm 2 /s), η is the dynamic viscosity (mPa·s), ρ is the density (g/cm 3).
Intrinsic viscosity [] is a measure of a solute's contribution to the viscosity of a solution.If is the viscosity in the absence of the solute, is (dynamic or kinematic) viscosity of the solution and is the volume fraction of the solute in the solution, then intrinsic viscosity is defined as the dimensionless number [] = It should not be confused with inherent viscosity, which is the ratio of ...
The electric vehicle market could get a huge influx of cheaper cars — but not fresh from the factory. In its latest EV intelligence report, consumer research firm J.D. Power projects that a ...
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.