Page 160 - IndustrialCatalog207

Page 160 • Catalog 207
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APPROXIMATE VISCOSITIES OF COMMON LIQUIDS
Specific Absolute
Gravity Viscosity Temp. Viscosity
LiquidType at 60°F cp °F Type
Dairy Products
Butter Fat 1.0 42 110 N
Butter Fat 1.0 20 150 N
Butter Deodorized 1.0 45 120 N
Cottage Cheese — 30,000 65 T
Cocoa Butter 0.92 50 140 N
Cocoa Butter 0.87 0.5 210 N
Condensed Milk — 40-80 100-120 N
Condensed Milk, 1.3 2160 70 T
75% Solids
Cream 30% Fat 1.0 14 60 N
Cream 40% Fat 0.99 48 60 N
Cream 50% Fat 0.98 112 60 N
Cream 50% Fat — 55 90 N
Milk 1.02-1.05 2.0 65 N
Milk 1.02-1.05 1.0 120 N
Milk Whey 48% Sugar — 800-1500 100 T
Process Cheese — 6500 175 T
Process Cheese — 30,000 65 T
Whole Egg 0.5 150 40 T
Yoghurt 1.15 152 105 T
FoodProducts
Batter 1.0 29,500 85 T
Baby Food — 1400 200 T
Beer 1.0 1.1 40 N
Beet Sauce — 1950 170 T
Brewers Yeast — 368 65 T
Brewers Yeast, — 16,000 40 T
80% Solids
Broth Mix — 430 65 T
Cake Frosting 1.0 10,000 70 T
Caramel 1.2 400 140 —
Carob Bean Sauce — 1500 85 T
Chocolate 1.1 17,000 120 T
Chocolate Milk — 280 120 T
Citrus Fruit Pulp 1.27 600 70 T
Coffee 30-40% Liquor — 10-100 70 T
Condensed Milk, 77% 1.3 10,000 70 N
Sweetened
Cookie Cream Premix — 29,200 65 T
Corn Starch 1.2 300 85 T
Corn Syrup 1.5 12,000 130 —
Cream Style Corn — 130 190 T
Custard 1.6 1500 185-195 T
Edible Oil 0.9 65 70 N
Emulsifier — 20 70 T
Specific Absolute
Gravity Viscosity Temp. Viscosity
LiquidType at 60°F cp °F Type
Food Products Continued
Gelatin 37% Solids — 1190 110 T
Glucose 1.3 4300-8600 75-85 T
Gravy Slurry 1.0 11 175 T
Fruit Juice 1.04 55-75 65 N
Honey 1.5 1500 100 —
Hot Fudge 1.1 36,000 120 T
Jam Garnish — 8440 60 T
Malt Extract 80% — 9500 65 T
Malt Extract 1.4 3000 140 T
Mashed Potato 1.0 20,000 100 T
Mayonnaise 1.0 20,000 70 T
Mincemeat — 100,000 85 T
Molasses 1.5 1400-13,000 100 —
Mousse Mix — 1200 40 T
Pablum — 4,500 100 T
Pear Pulp — 4,000 160 T
Pectin — 300 100 N
Pectin — 345 80 N
Pet Food 1.0 11,000 40 T
Prune Juice 1.0 60 120 T
Orange Juice Concentrate — 630 70 N
(30 Brix)
Orange Juice Concentrate — 91 175 N
(30 Brix)
Orange Juice Concentrate — 2410 70 N
(50 Brix)
Orange Juice Concentrate — 330 175 N
(30 Brix)
Rice Pudding — 10,000 210 T
Salad Cream — 1300-2600 65 T
Sauce-Apple 1.1 500 175 T
Sorbitol 1.29 200 70 N
Soybean Slurry — 5000-10,000 120-195 T
Tapioca Pudding 0.7 1000 235 T
Toffee 1.2 87,000 100 T
Tomato Catsup 1.2 1000 85 T
Tomato Paste 30% 1.1 195 65 T
Vinegar — 12-15 70 N
Yeast Slurry — 20 65 T
The viscosity of a fluid is the measure of its resistance to a shearing force. This condition is found when initiating and sustaining
flow. As an example, higher viscosity fluids require a greater force to flow than do lower viscosity fluids. Some fluids display differing
viscosity characteristics. Newtonian (N) fluids have constant viscosity at a given temperature regardless of fluid flow rate. Water and
most oils are Newtonian. Thixotropic (T) fluids decrease in viscosity as the rate of shear increases. Initiating flow is difficult with
thixotropic fluids but eases once flow commences. Liquids such as adhesives, greases, waxes, and latex are thixotropic.