Viscosity - Viscosity Viscosity /semisolids...

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Viscosity
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Viscosity The “thickness” of liquids/semi-solids Ketchup, sauces, salad dressing, oils, etc. Absolute viscosity For Newtonian fluids Tendency to resist flow Common unit is poise (P) or centipoise  (cP) Apparent viscosity Viscosity of a non-Newtonian fluid
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Viscosity Shear stress Stress applied tangential to the plane on  which force acts Shear rate Velocity gradient  established in a fluid as a  result of applied shear stress Viscosity = Shear Stress/Shear Rate
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Factors Affecting Viscosity Temperature Big effect, inverse relationship Higher temperature, lower viscosity Need to control temp. when measuring Solute concentration Direct, maybe not linear Higher sugar concentration, higher  viscosity
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Factors Affecting Viscosity Molecular weight of solutes Direct, maybe not linear Starches, other thickeners are usually  large molecules Suspended matter Usually increase viscosity slightly, but may  increase a lot in high concentrations
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Types of Viscous Behviour Newtonian True viscous flow
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