�k�T>��g5�M�Y+��L���J�R��ek��nJ�;�]2d���pi����Ӑ'qW?�K�O��I�s�h" which exceeds the ASTM D 445 (11 reauirements. �*T0T0 Bi������f����� � Beef tallow . All oils were stored at room temperature (around C) and in a dark place before analysis. The torque of each sample at different temperatures was recorded at different shear rates. 4 0 obj In liquids the viscosity increases as the temperature decreases so that, in addition to the viscosity of the liquid, the temperature at which the viscosity was measured must also be mentioned! 316 Sunflower oil, crude high-oleic . The viscosity of a fluid is a measure of its resistance to deformation at a given rate. }����̢Y����ɾ\��sz�[F�FC�(45h�a A guide to the approximate viscosities of some common liquids at various temperatures. endobj (‹¾b­,ÚŠ�òFøæC´7üJ§:Qt:Õ€¢Á© N5 hp01fõâÄ‹S ( òÚ¤h�>yíÒ"_ù‚•òJ8ò‘Gˆ. 318 Sunflower oil . endstream �*T0T0 Bi������f����� � The absolute viscosities of the different vegetable oils were determined using a Lamy Viscometer RM100, a rotating viscometer with coaxial cylinder. 2 0 obj Sunflower oil, crude mid-oleic . <>>>/Contents 12 0 R/Parent 3 0 R>> A guide to the approximate viscosities of some common liquids at various temperatures. Sunflower oil, crude mid-oleic . 21 0 obj 6 0 obj endobj Beef tallow . 92 - 106 94 - 101. x��\ݓ��q�:���%9N�T*/[��8�0��%��䒬�tV�H~���]Z�X��;�����$�e������)ѕ�f��������?~���w~�Uyz�{�޳��|T����.�ͤ�=-�_�^��= U9iB�^���O�{|VL����g3y����o�/�nRg}~VM|����zR�c���6�.�]�g�r���\fi�m~�ˉ������~��~:��g���+N�ʉ��>}���7���=�m�7{�� �e�u^d��l�[��N��&U��`�˾�/���|�|�X�n�}��������=�\��_]����f+P+ S���ҡ(J�4]�#���^�m�_N#��|__�q�M~�톦�B5�����~������2�m�휛�u�9��jR��i(�Ih�NP���?�㈬����q���Ԧ��tu]�}o�$tͩ|�Ta���i���e�\���ل�J��t5]c�E3 F�Zg�r]�b��]�/��Os%�tm�3�l']б�a�:�F��9b�k��2m� 316 / 266. x�+�r 22 0 obj One degree Brix is 1 gram of sucrose in 100 grams of solution. Almond oil . endobj Argan seed oil … Soybean oil. %PDF-1.4 �*T0T0 Bi������f����� � Viscosity cp. 92 - 106 94 - 101. e absolute viscosity of oil is its resistance to ow ... soybean oil, sun ower oil, and walnut oil (cold pressed). Apricot kernel oil 97 - 110. Oil viscosity is typically measured and de ned in two ways, either based on its absolute viscosity or its kinematic viscosity. �26S073QI�r � <>stream Almond oil . 1 0 obj Dynamic (Absolute) viscosity converter. A study was carried out to determine the effect of higher shear rates (64.5 to 4835 s−1) on the absolute viscosities of different vegetable oils at different temperatures (26 to 90°C). endobj endobj x�+�r 12 0 obj The absolute viscosities of the different vegetable oils were determined using a Lamy … 15 0 obj Water. <>stream endobj Rapeseed oil 160 mPas (cP) 20 °C Resin solution 7.100 mPas (cP) 20 °C Salad dressing 1.300–2.600 mPas (cP) 20 °C Salad oil 65 mPas (cP) 20 °C Shampoo 3.000 mPas (cP) 20 °C Soft cheese 30.000 mPas (cP) 60 °C Soybean oil 80 mPas (cP) 20 °C Soybean oil, treated 600–800 mPas (cP) 20 °C Starch solution 25° Baumé 300 mPas (cP) 20 °C endstream x�+�r 20.2. Cannon-Fenske Ire- verse flow) viscometers, ~STM D 446 (21, were used for the measurements of the kinematic viscosities. Comparing Secondary Coolants - Specific gravity, freezing points and viscosity for secondary coolants like calcium chloride, sodium chloride, ethylene glycol and propylene glycol; Crude oil viscosity as function of gravity - Viscosity at 20°C/68°F and 50°C/122°F for more than 120 crudes is shown as function of specific [email protected]°C/60°F Soybean oil, fully refined Soybean oil, hardened . <>>>/Contents 2 0 R/Parent 3 0 R>> {��!��� �a�Cdn����_5kC��=�� Nрv��/�Yb�S����O(Φ��/Uݪ����F�z��5p�́F��.���>7�T:����`�$�v�!I�R��52x�)1.����<1�7F,��lNiTI��m����o{���egԤd�����x�4a��{�!�$��Ӹ�/T�[email protected]}��jTp�Κ!\�q��_hXz%d;��r���=3a3BXp+���Œ5�@L�ɒ��蠊J��+`�_��KU=ꁘ��d�u1Q [´��Jp�j���"δ:XTB`w�bԾ�G�Jd�툦��KZ��^"�}@A���1�͟pRǀD�m;y��H48��r*K��"��f4P� ��Ut��81��e.�� ��.��/h*��I�� �^Ҕ��� "���4�ی�W�ke��\&���FQÖ�r�Θ��3ɀfLE�T!΄ȐܪU�L��:]��N� ����:۠Ni��d���@�żSN�Yosh�^��̈F���yM�)g�9W#�q:� �ao��!�s]mP���6-6|\��*ɕ�� OsE����7�s��1�D�!|�o"�s���-����A]%̎'/�0�sF��������g�8P�p�XO�q]/��c�wq�Eڙ;s�_��"���6J����G��A����V���=�^��.�0������qڣ�^LwjJp9�9���� s��Ќ��u�Rm��6��{�Z�{��qg�8\���[q:q�z�|����T��jqi�C��;Y�ǣJ[���_v�Y/>ێ���h�� ���'? 9 0 obj Includes Newtonian and Thixotropic liquids Animal fats . Viscosity Charts & Conversion Tables DAIRY PRODUCTS ButterFat 42 110 ButterFat 20 150 ButterDeodorized 45 120 CottageCheese 30,000 65 CocoaButter 50 140 CocoaButter 0.5 210 CondensedMilk 40–80 100–120 CondensedMilk,75%Solids 2,160 70 Cream,30%Fat 14 60 Cream,45%Fat 48 60 Cream,50%Fat 112 60 Cream,50%Fat 55 90 Milk 2.0 65 Milk 10 120