What is the viscosity of my medium?

What is the viscosity of my medium?

Viscosity denotes the thickness of liquids and gases (fluids). The higher the viscosity, the thicker (less flowable) is the product; the lower the viscosity, the more fluid is the product.

The viscosity of liquids increases with falling temperature. Hence, it is also important to be aware of the temperature of the medium when considering the below viscosity table.

The viscosity of your medium is important to determine the suitability of a specific agitator for your stirring task or for selecting an appropriate mixing vessel . Hence you can study the below table to get an approximate value for the viscosity of your product. On that...

 

Viscosity table

 

 

Medium

Temperature

(Dyn.) Viscosity

Alkyd resins

20°C

500-3.000 mPas

apple sauce

20°C

1.500 mPas

Baby food

40°C

1.400 mPas

cottonseed oil

20°C

60 mPas

honey

40°C

2.000 mPas

Brewer's yeast

20°C

370 mPas

Gravy

80°C

110 mPas

Butter

40°C

30.000 mPas

Butterfat

40°C

45 mPas

Butter cream, sour

20°C

550 mPas

Dipropylene glycol

20°C

107 mPas

Inks

40°C

550-2.200 mPas

Peanut oil

40°C

40 mPas

Liquid egg

45°C

150 mPas

Liquid soap

60°C

85 mPas

Liquid wax

90°C

500 mPas

Fruit mash

20°C

600 mPas

Fruit juice

20°C

50 mPas

Fruit juice concentrate

20°C

2.500 mPas

Gelatin

45°C

1.200 mPas

Vegetable soup

20°C

430 mPas

Gear oil SAE 140

20°C

2.700 mPas

Gear oil SAE 90

20°C

700 mPas

Glucose

25-30°C

4.300-6.800 mPas

Glycol

20°C

40 mPas

Glycerine 100%

20°C

1.490 mPas

Glycerine 100%

10°C

4.500 mPas

Glycerine 100%

0°C

12.100 mPas

Hand cream

20°C

8.000 mPas

Resin solution

20°C

7.100 mPas

Hydraulic oil HLP 100

20°C

300 mPas

Hydraulic oil HLP 46

20°C

120 mPas

Hydraulic oil HLP 68

20°C

195 mPas

Yoghurt

40°C

150 mPas

Cocoa butter

60°C

50 mPas

Cocoa mass

20°C

4.000 mPas

Potassium hydroxide

20°C

67 mPas

Bone oil

20°C

300 mPas

Coconut oil

20°C

60 mPas

Condensed milk

40°C

80 mPas

Condensed milk, sweetened

20°C

6.100 mPas

Jam

20°C

8.500 mPas

Coatings (25% pigments)

20°C

3.000 mPas

Latex emulsion

20°C

200 mPas

Cod liver oil

40°C

35 mPas

Linseed oil

40°C

30 mPas

Liqueurs

20°C

10-100 mPas

Corn oil

60°C

30 mPas

Malt extract

20°C

9.500 mPas

Machine oil, light

20°C

150 mPas

Machine oil, heavy

20°C

600 mPas

Mayonnaise

20°C

2.000 mPas

Molasses 80°Bx

20°C

10.000 mPas

Molasses 83°Bx

20°C

50.000 mPas

Molasses 85°Bx

20°C

100.000 mPas

Milk

20°C

2 mPas

Whey

40°C

800-1.500 mPas

Engine oil SAE 10

20°C

50 mPas

Engine oil SAE 15

20°C

130 mPas

Engine oil SAE 15W40

20°C

390 mPas

Engine oil 15W40

-15°C

3.000 mPas

Engine oil SAE 5

20°C

30 mPas

Engine oil SAE 50

20°C

750 mPas

Caustic soda 50%

20°C

45 mPas

Olive oil

40°C

40 mPas

Oleic acid

20°C

40 mPas

Paraffin emulsion

40°C

45 mPas

Paraffineemulsion

20°C

3.000 mPas

Pectin

40°C

300 mPas

Polyester resin

30°C

3.000 mPas

Polymer solution

20°C

20.000 mPas

Polyol (A component)

10°C

85.000 mPas

Polyol, unpigmented

20°C

500-5.000 mPas

Pudding

40°C

1.000 mPas

Cream (30-50% fat content)

20°C

15-115 mPas

Rapeseed oil

20°C

160 mPas

Cleaning emulsion

70°C

2.420 mPas

Castor oil

20°C

1.000-1.500 mPas

Salad dressing

20°C

1.300-2.600 mPas

Foam dish

40°C

1.500 mPas

Processed cheese

60°C

30.000 mPas

Lubricating oil

20°C

60-200 mPas

Chocolate sauce

50°C

280 mPas

Lard

40°C

65 mPas

Shampoo

20°C

3.000 mPas

Soybean oil

20°C

60 mPas

Soybean oil, treated

20°C

600-800 mPas

Starch solution, 25°Bé

20°C

300 mPas

Ketchup

30°C

1.000 mPas

Tomato paste

20°C

195 mPas

Transformer oil

20°C

30 mPas

Transformer oil

10°C

75 mPas

Turbine oil

20°C

200-1.100 mPas

Vitamin oil

10°C

4.500 mPas

Whale oil

20°C

100 mPas

Water-based paint

20°C

900 mPas

Toothpaste

40°C

70.000 mPas

Sugar solution 65°Wx

20°C

120 mPas

Sugar solution 70°Wx

20°C

400 mPas

°Bx = °Brix

°Bé = °Baumé

 

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