A Liquid With High Viscosity

What does liquid viscosity mean?

Viscosity is the property of a given liquid that describes its resistance to flow. A highly viscous fluid tends to be thick, similar honey or common cold maple syrup. Compared to a relatively nonviscous fluid, such as water, highly gummy liquids flow much more slowly. Of course, when you add energy, in the grade of oestrus, the molecules making up these liquids become less densely packed and are ameliorate able to slide by i another. Thus, beloved becomes much less viscous when it'south hot than when it'due south cold.

The importance of liquid particles

The shapes of private particles comprising a fluid also affect that liquid's viscosity. Generally speaking, larger molecules, such as the big chains of carbohydrates in syrup, slide by one some other with greater difficulty than the minuscule molecules of h2o. The ungainly shapes of constituent molecules create greater friction equally they slide past one some other. Thus, particle shape contributes to viscosity.

Understanding the viscosity of a given liquid is important when processing liquids, as viscosity is a holding that will affect flow through your production arrangement, not to mention ultimate bug such equally packaging decisions.

Newtonian vs. Non-Newtonian

Most fluids are classified every bit either Newtonian or non-Newtonian. First described by Sir Isaac Newton, who used differential equations to explain their behaviors, Newtonian fluids conform to Newton's law of viscosity. In essence, this law states that a liquid's menstruation beliefs is described by a unproblematic linear relationship between shear stress and shear rate.

Water is a unproblematic example. You can milkshake a container of water for hours, simply it will still flow at the aforementioned charge per unit. Ketchup, still, is a non-Newtonian fluid. Shaking ketchup helps it flow more readily. Perhaps the simplest, most dramatic, case of a not-Newtonian fluid is corn starch dissolved in water. As about children somewhen detect, such a fluid flows readily enough until one applies pressure level to it, at which bespeak its viscosity increases dramatically. A corn starch/h2o mixture can seemingly transform, readily, from liquid to near-solid and dorsum again, depending on how much pressure is practical.

Some commercially relevant products, such as shampoo, cosmetics, toothpaste, mayonnaise and yogurt, are non-Newtonian fluids. Their viscosity changes in response to stresses and shear forces in ways that are non entirely predictable. Newtonian fluids, in contrast, such as water or love, respond primarily to changes in temperature, but not to pressure. Thus, procedure engineers may need to grapple with surprisingly circuitous equations when calculating optimal mixing, shearing and catamenia rates, and conditions during product processing.

Applied Implications for Liquid Mixing

In the food industry, for case, viscosity volition necessarily affect decisions about packaging. Getting the product into the container during packaging is one consideration. From the perspective of consumers, getting the production to go out the packaging in a convenient manner is certainly important. Both will depend largely on the viscosity of the product in question. Some products, such as thick salad dressings, may require broad mouths to facilitate use past consumers. Others, such as oil and vinegar dressings, for example, may crave packaging that limits or regulates flow so that too much isn't dispensed too speedily.

Of class, viscosity is a factor that affects many other products and industries also. The formulation and impunity of everything from paints and glues, to cosmetics and medicinal creams and ointments, will be impacted by viscosity.

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