Fluid Viscosity Table
Typical fluid viscosities are listed below. Effective viscosity can vary greatly with changes in solids
content, concentration, temperature, etc. In some cases it may be necessary to test your fluid to determine
effective viscosity.
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Batter |
1.0 |
2,200 |
Thixotropic |
| Butter, melted |
0.98 |
18 @ 140F |
Newtonian |
| Egg, whole |
0.5 |
60 @ 50F |
Newtonian |
| Emulsifier |
|
20 |
Thixotropic |
| Frosting |
1 |
10,000 |
Thixotropic |
| Lecithin |
|
3,250 @ 125F |
Thixotropic |
| 77% Sweetened Condensed Milk |
1.3 |
10,000 @ 77F |
Newtonian |
| Yeast slurry, 15% |
1 |
180 |
Thixotropic |
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Beer |
1.0 |
1.1 @ 40F |
Newtonian |
| Brewers Concentrated Yeast - 80% solids |
|
16,000 @ 40F |
Thixotropic |
| Wort |
|
|
|
| Wine |
1.0 |
|
|
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Caramel |
1.2 |
400 @ 140F |
|
| Chocolate |
1.0 |
1.1 @ 40F |
Thixotropic |
| Fudge, hot |
1.1 |
36,000 |
Thixotropic |
| Toffee |
1.2 |
87,000 |
Thixotropic |
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Face cream |
|
10,000 |
Thixotropic |
| Gel, hair |
1.4 |
5,000 |
|
| Shampoo |
|
5,000 |
Thixotropic |
| Toothpaste |
|
20,000 |
Thixotropic |
| Hand cleaner |
|
2,000 |
Thixotropic |
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Cottage cheese |
1.08 |
225 |
Thixotropic |
| Cream |
1.02 |
20 @ 40F |
Newtonian |
| Milk |
1.03 |
1.2 @ 60F |
Newtonian |
| Cheese, process |
|
30,000 @ 160F |
Thixotropic |
| Yogurt |
|
1,100 |
Thixotropic |
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Corn Oil |
0.92 |
30 |
Newtonian |
| Lard |
0.96 |
60 @ 100F |
Newtonian |
| Linseed Oil |
0.93 |
30 @ 100F |
Newtonian |
| Peanut Oil |
0.92 |
42 @ 100F |
Newtonian |
| Soybean Oil |
0.95 |
36 @ 100F |
Newtonian |
| Vegetable Oil |
0.92 |
3 @ 300F |
Newtonian |
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Black bean paste |
|
10,000 |
Thixotropic |
| Cream style corn |
|
130 @ 190F |
Thixotropic |
| Catsup |
1.11 |
560 @ 145F |
Thixotropic |
| Pablum |
|
4,500 |
Thixotropic |
| Pear pulp |
|
4,000 @ 160F |
Thixotropic |
| Potato - mashed |
1.0 |
20,000 |
Thixotropic |
| Potato skins & caustic |
|
20,000 @ 100F |
Thixotropic |
| Prune juice |
1.0 |
60 @ 120F |
Thixotropic |
| Orange juice concentrate |
1.1 |
5,000 @ 38F |
Thixotropic |
| Tapioca pudding |
0.7 |
1,000 @ 235F |
Thixotropic |
| Mayonnaise |
1.0 |
5,000 @ 75F |
Thixotropic |
| Tomato paste - 33% |
1.14 |
7,000 |
Thixotropic |
| Honey |
1.5 |
1500 @ 100F |
|
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Animal fat, melted |
0.9 |
43 @ 100F |
Newtonian |
| Ground beef fat |
0.9 |
11,000 @ 60F |
Thixotropic |
| Meat emulsion |
1.0 |
22,000 @ 40F |
Thixotropic |
| Pet food |
1.0 |
11,000 @ 40F |
Thixotropic |
| Pork fat slurry |
1.0 |
650 @ 40F |
Thixotropic |
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Castor oil |
0.96 |
350 |
Newtonian |
| Cough syrup |
1.0 |
190 |
Newtonian |
| Stomach remedy slurries |
|
1,500 |
Thixotropic |
| Pill pastes |
|
5,000 |
Thixotropic |
| Fluid |
Specific Gravity |
Viscosity [CPS] |
Viscous Type |
| Corn syrup 41 Be |
1.39 |
15,000 @ 60F |
Newtonian |
| Corn syrup 45 Be |
1.45 |
12,000 @ 130F |
Newtonian |
| Glucose |
1.42 |
10,000 @ 100F |
|
| Molasses - A |
1.42 |
280 - 5,000 @ 100F |
|
| Molasses - B |
1.43 - 1.48 |
1,400 to 13,000 @ 100F |
|
| Molasses - C |
1.46 - 1.49 |
2,600 to 5,000 @ 100F |
|
| Sugar syrup - 60 brix |
1.08 |
225 |
Newtonian |
| Sugar syrup - 68 brix |
1.08 |
225 |
Newtonian |
| Sugar syrup - 76 brix |
1.08 |
225 |
Newtonian |
- Effective viscosity
- Effective viscosity is a term used to describe the viscosity of a fluid that accounts for
changes in shear rate. It's used when the viscosity of a fluid changes due to factors like shear rate,
particle distribution, or flow through porous media. Viscosity of a fluid is important in determining the
best ways to pump, heat or mix that fluid as part of a manufacturing process.
- Shear rate
- Shear rate is the speed at which a liquid deforms or flows. It's a measure of how quickly
fluid layers move past one another.
- Newtonian
- Newtonian fluids are those that obey Newton's law of constant viscosity. These fluids
have constant viscosity and zero shear rate at shear stress. Non-Newtonian fluids are fluids that do not
have constant viscosity and have a variable relationship with shear stress. Thixotripic and dilatant fluids
are examples of non-newtonian fluids.
- Thixotropic
- Thixotropic viscosity is a property of some fluids and gels that change viscosity over
time when stressed. When stressed, thixotropic materials become less viscous and more fluid. When the stress
is removed, they return to a more viscous state. This is also known as shear-thinning.
- Dilatant
- Dilatant viscosity is the property of a fluid to increase in viscosity as the rate of
shear strain increases. This is also known as shear-thickening.
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