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.
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 |