Liquid | Specific Gravity @ 16°C | Absolute Viscosity cP | Temperature C° | Viscosity Type N = Newtonian T = Thixotropic |
Butter Fat | 42 | N | ||
65 | ||||
Butter Deodorised | 45 | N | ||
18 | ||||
Cocoa Butter | 50 | N | ||
0.87 | 100 | |||
Condensed Milk | 40-80 | N | ||
1.3 | 20 | |||
Cream 30% Fat | 14 | N | ||
0.99 | 16 | |||
Cream 50% Fat | 112 | N | ||
32 | ||||
Milk | 2.0 | N | ||
1.02-1.05 | 52 | |||
Milk Whey 48% Sugar | 800-1500 | T | ||
80 | ||||
Process Cheese | 30,000 | T | ||
4.5 | ||||
Yoghurt | 152 | T | ||
Batter | 29,500 | T | ||
93 | ||||
Beet Sauce | 1950 | T | ||
18 | ||||
Brewers Yeast | 368 | T | ||
18 | ||||
Carob Bean Sauce | 1500 | T | ||
49 | ||||
Citrus Fruit Pulp | 600 | T | ||
20 | ||||
Custard | 1500 | T | ||
0.9 | 20 | |||
Gelatine 37% Solids | 1190 | T | ||
1.3 | 25-30 | |||
Gravy Slurry | 110 | T | ||
1.04 | 18 | |||
Jam Garnish | 8440 | T | ||
18 | ||||
Malt Extract | 3000 | T | ||
20 | ||||
Mincemeat | 100,000 | T | ||
5 | ||||
Pectin | 300 | N | ||
27 | ||||
Orange Juice Concentrate | 630 | N | ||
30 Brix | 80 | |||
Orange Juice Concentrate | 2410 | N | ||
50 Brix | 80 | |||
Rice Pudding | 10,000 | T | ||
18 | ||||
Sauce – Apple | 500 | T | ||
1.29 | 20 | |||
Tomato Ketchup | 1000 | T | ||
18 | ||||
Vinegar | 12-15 | N | ||
18 | ||||
Soya Bean Slurry | 5000-10,000 | T | ||
Detergents | 1470 | T | ||
18 | ||||
Latex Emulsion | 200 | T | ||
65 | ||||
Paraffin Emulsion | 3000 | T | ||
36 | ||||
Soap Arylan | 630 | T | ||
1.03 at 60°C | 60 | |||
Toothpaste | 70,000-100,000 | T | ||
0.9 | 93 | |||
FISH AND ANIMAL OILS | ||||
0.92 | 54 | |||
Cod Oil | 32 | N | ||
0.96 | 38 | |||
Lard Oil | 40-47 | N | ||
0.88 | 38 | |||
Whale Oil | 25-39 | N | ||
Castor Oil | 580 | N | ||
80 | ||||
Chinawood Oil | 300 | N | ||
0.93 | 24 | |||
Coconut Oil | 30 | N | ||
0.92 | 57 | |||
Cotton Seed Oil | 62 | N | ||
0.93 | 52 | |||
Linseed Oil Raw | 29 | N | ||
0.91 | 38 | |||
Palm Oil | 43 | N | ||
0.92 | 38 | |||
Soya Bean Oil | 60 | N | ||
80 | ||||
Turpentine | 2.0 | N | ||
Acetate Glue | 1200-1400 | T | ||
1.22 | 18 | |||
NaOH 30% | 1.0 | N | ||
1.43 | 18 | |||
Cresol Crystals | 10 | T | ||
1.26 at 20°C | 20 | |||
Glycerine 100% | 176 | N | ||
1.11 | 85 | |||
Lacquer 25% Solids | 3000 | T | ||
1.1 at 30% | 30 | |||
Polypropylene | 240,000 | T | ||
1.09 at 85° | 85 | |||
Plastisol | 28,000 | T | ||
38 | ||||
Printers Ink | 238-660 | T | ||
24 | ||||
Resin Solution | 975 | T | ||
18 | ||||
Sulphonic Acid | 125 | T | ||
40 | ||||
GLYCOL PRODUCTS | ||||
1.04 | 21 | |||
Triethylene | 40 | N | ||
1.12 | 21 | |||
Ethylene | 18 | N |
Liquid | Absolute Viscosity *) (N s/m2, Pa s) |
---|---|
Air | 1.983 10-5 |
Water | 10-3 |
Olive Oil | 10-1 |
Glycerol | 100 |
Liquid Honey | 101 |
Golden Syrup | 102 |
Glass | 1040 |
SG = Specific Gravity
νcentiStokes = kinematic viscosity (centiStokes)
centiStokes (cSt, 10-6 m2/s, mm2/s) | Saybolt Second Universal (SSU, SUS) | Typical liquid |
---|---|---|
0.1 | Mercury | |
1 | 31 | Water (20oC) |
4.3 | 40 | Milk SAE 20 Crankcase Oil SAE 75 Gear Oil |
15.7 | 80 | No. 4 fuel oil |
20.6 | 100 | Cream |
43.2 | 200 | Vegetable oil |
110 | 500 | SAE 30 Crankcase Oil SAE 85 Gear Oil |
220 | 1000 | Tomato Juice SAE 50 Crankcase Oil SAE 90 Gear Oil |
440 | 2000 | SAE 140 Gear Oil |
1100 | 5000 | Glycerine (20oC) SAE 250 Gear Oil |
2200 | 10000 | Honey |
6250 | 28000 | Mayonnaise |
19000 | 86000 | Sour cream |