To describe the toughness of liquids, the (dynamic) viscosity of liquids is determined. Viscosity is defined by the frictional resistance that a liquid develops under shear stress or compression stress. Viscosity can be determined, for example, with a rotational viscometer.
The viscosity of liquids is very temperature-dependent, so the value is always linked to the temperature at which it is measured.
Our dynamic inline mixers enable efficient, continuous, and homogeneous mixing of liquids across a wide viscosity range – from low-viscosity to extremely high-viscosity media.
With an operating range from 1 mPas to 70,000,000 mPas, they offer maximum flexibility for precise mixing processes in the chemical, plastics, food, and pharmaceutical industries.
| Liquid | Temperature | Viscosity |
|---|---|---|
| Alkyd resin | 20°C | 500-3000 mPas |
| Applesauce | 20°C | 1.500 mPas |
| Gravy | 80°C | 110 mPas |
| Butter | 40°C | 30000 mPas |
| Printing ink | 40°C | 550-2200 mPas |
| Peanut oil | 40°C | 40 mPas |
| Liquid soap | 60°C | 85 mPas |
| Liquid wax | 90°C | 500 mPas |
| Fruit juice | 20°C | 50 mPas |
| Gelatine | 45°C | 1200 mPas |
| Gear oil SAE 140 | 20°C | 2700 mPas |
| Glukose | 25-30°C | 4300-6800 mPas |
| Glycerine 100% | 20°C | 1490 mPas |
| Glycerine 100% | 10°C | 4500 mPas |
| Glycerine 100% | 0°C | 12100 mPas |
| Hand cream | 20°C | 8000 mPas |
| Yeast | 20°C | 370 mPas |
| Honey | 40°C | 2000 mPas |
| Hydraulic oil HLP 100 | 20°C | 300 mPas |
| Yogurt | 40°C | 150 mPas |
| Cocoa butter | 60°C | 50 mPas |
| Cocoa mass | 20°C | 4000 mPas |
| Potassium hydroxide | 20°C | 67 mPas |
| Coconut oil | 20°C | 60 mPas |
| Condensed milk | 40°C | 80 mPas |
| Condensed milk, sweetened | 20°C | 6100 mPas |
| Jam | 20°C | 8500 mPas |
| Varnish (25% pigments) | 20°C | 3000 mPas |
| Latex emulsion | 20°C | 200 mPas |
| Linseed oil | 40°C | 30 mPas |
| Liqueur | 20°C | 10-100 mPas |
| Machine oil, heavy | 20°C | 600 mPas |
| Mayonnaise | 20°C | 2000 mPas |
| Milk | 20°C | 2 mPas |
| Whey | 40°C | 800-1500 mPas |
| Engine oil SAE 15W40 | 20°C | 390 mPas |
| Caustic soda 50% | 20°C | 45 mPas |
| Olive oil | 40°C | 40 mPas |
| Palm oil | 40°C | 45 mPas |
| Kerosene emulsion | 20°C | 3000 mPas |
| Polyester resin | 30°C | 3000 mPas |
| Polymer solution | 20°C | 20000 mPas |
| Polyol, unpigmented | 20°C | 500-5000 mPas |
| Pudding | 40°C | 1000 mPas |
| Cream (30-50% fat content) | 20°C | 15-115 mPas |
| Rapeseed oil | 20°C | 160 mPas |
| Risziunus oil | 20°C | 1000-1500 mPas |
| Salad dressing | 20°C | 1300-2600 mPas |
| Processed cheese | 60°C | 30000 mPas |
| Lubricating oil | 20°C | 60-200 mPas |
| Chocolate sauce | 50°C | 280 mPas |
| Shampoo | 20°C | 3000 mPas |
| Soybean oil | 20°C | 60 mPas |
| Tomato ketchup | 30°C | 1000 mPas |
| Tomato paste | 20°C | 195 mPas |
| Toothpaste | 40°C | 70000 mPas |
| Sugar solution 70°Brix | 20°C | 400 mPas |
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