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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]
Example - Cream – the longer it is whipped, the thicker it gets. Shear Thinning Fluid: Its viscosity decreases with increased stress. Example – Blood, Tomato sauce. Dilatant or shear thickening Fluid: Its viscosity increases with increased stress. Example – Oobleck (a mixture of cornstarch and water), Quicksand.
where ε is the average rate of dissipation of turbulence kinetic energy per unit mass, and; ν is the kinematic viscosity of the fluid.; Typical values of the Kolmogorov length scale, for atmospheric motion in which the large eddies have length scales on the order of kilometers, range from 0.1 to 10 millimeters; for smaller flows such as in laboratory systems, η may be much smaller.
An everyday example is the slow, smooth and optically transparent flow of shallow water over a smooth barrier. [ 8 ] When water leaves a tap without an aerator with little force, it first exhibits laminar flow, but as acceleration by the force of gravity immediately sets in, the Reynolds number of the flow increases with speed, and the laminar ...
The turbulent Schmidt number is commonly used in turbulence research and is defined as: [3] = where: is the eddy viscosity in units of (m 2 /s); is the eddy diffusivity (m 2 /s).; The turbulent Schmidt number describes the ratio between the rates of turbulent transport of momentum and the turbulent transport of mass (or any passive scalar).
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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.
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