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Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
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.
Extensional viscosity can be measured with various rheometers that apply extensional stress. Volume viscosity can be measured with an acoustic rheometer. Apparent viscosity is a calculation derived from tests performed on drilling fluid used in oil or gas well development. These calculations and tests help engineers develop and maintain the ...
Corn oil: 230–238 °C [9] 446–460 °F Corn oil: Unrefined: 178 °C [7] 352 °F Cottonseed oil: Refined, bleached, deodorized: 220–230 °C [10] 428–446 °F Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390 ...
Erucic acid is a monounsaturated omega-9 fatty acid, denoted 22:1ω9.It has the chemical formula: CH 3 (CH 2) 7 CH=CH(CH 2) 11 CO 2 H.It is prevalent in wallflower seed and other plants in the family Brassicaceae, with a reported content of 20 to 54% in high erucic acid rapeseed oil [2] and 42% in mustard oil.
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.
where U is the oil's kinematic viscosity at 40 °C (104 °F), Y is the oil's kinematic viscosity at 100 °C (212 °F), and L and H are the viscosities at 40 °C for two hypothetical oils of VI 0 and 100 respectively, having the same viscosity at 100 °C as the oil whose VI we are trying to determine.
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.