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Viscosity01:17

Viscosity

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When water is poured into a glass, it falls freely and quickly, whereas if honey or maple syrup is poured over a pancake, it flows slowly and sticks to the surface of the container. This difference in the flow of different kinds of liquids arises due to the fluid friction between the liquid layers and the liquid and the surrounding material. This property of fluids is called fluid viscosity. In this example, water has a lower viscosity than honey and maple syrup.
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Viscosity01:27

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Viscosity is a property of fluids that measures their resistance to flow. It is influenced by factors such as the surface area of contact, the gradient of flow speed, and the fluid's viscosity constant, called the coefficient of viscosity. The coefficient of viscosity, also known as dynamic viscosity, is denoted by the symbol η. It determines the proportionality between the viscous force and the gradient of flow speed.Newton's law of viscosity states that the viscous force on a...
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Surface Tension, Capillary Action, and Viscosity02:57

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Surface Tension
The various IMFs between identical molecules of a substance are examples of cohesive forces. The molecules within a liquid are surrounded by other molecules and are attracted equally in all directions by the cohesive forces within the liquid. However, the molecules on the surface of a liquid are attracted only by about one-half as many molecules. Because of the unbalanced molecular attractions on the surface molecules, liquids contract to form a shape that minimizes the number...
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Viscosity of Fluid01:19

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Viscosity measures the resistance a fluid offers to flow and deformation. It results from internal friction between layers of fluid moving relative to one another. Dynamic viscosity, denoted by the Greek letter mu (μ), quantifies the force needed to move one fluid layer over another. For Newtonian fluids like water and air, the relationship between the shearing stress and the rate of shearing strain is linear, meaning their viscosity remains constant regardless of the applied stress.
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Physical Properties Affecting Solubility02:19

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Solutions of Gases in Liquids
As for any solution, the solubility of a gas in a liquid is affected by the attractive intermolecular forces between solute and solvent species. Unlike solid and liquid solutes, however, there is no solute-solute intermolecular attraction to overcome when a gaseous solute dissolves in a liquid solvent since the atoms or molecules comprising a gas are far separated and experience negligible interactions. Consequently, solute-solvent interactions are the sole...
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Types of Fluids01:27

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Fluids can be classified into Newtonian and non-Newtonian fluids based on their response to shear stress. Newtonian fluids have a linear relationship between shear stress and the shear strain rate, following Newton's law of viscosity. Their viscosity remains constant regardless of the shear rate, making their behavior predictable and easier to analyze. Common examples include water, air, oil, and gasoline.
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Molecular Entanglement and Electrospinnability of Biopolymers
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Interrelationship between viscosity and electrical properties for edible oils.

Dilip Kumar1, Amarjit Singh2, Paramjit Singh Tarsikka3

  • 1Division of Agricultural Engineering, Indian Institute of Sugarcane Research, Lucknow, 226002 India.

Journal of Food Science and Technology
|January 16, 2014
PubMed
Summary

This study explores the electrical properties of edible oils like cottonseed and sunflower, finding strong correlations between viscosity and electrical measurements. These findings offer new methods for oil quality assessment.

Keywords:
Dielectric constantEdible oilsElectrical conductivityLoss tangentViscosity

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Area of Science:

  • Food Science
  • Materials Science
  • Physical Chemistry

Background:

  • Edible oil quality is influenced by electrical properties, temperature, and voltage frequency.
  • Viscosity is a key physical property for oil processing and quality control.

Purpose of the Study:

  • To assess the potential of electrical properties for evaluating edible oil quality.
  • To investigate the relationship between oil viscosity and its electrical characteristics.

Main Methods:

  • Measured dielectric constant, dielectric loss tangent, and electrical conductivity for four edible oils (cottonseed, ground nut, mustard, sunflower) between 20-100°C.
  • Experimentally determined the viscosity of these oils.
  • Tested correlations between viscosity and dielectric loss tangent, and viscosity and electrical conductivity.

Main Results:

  • Developed regression equations relating viscosity with dielectric loss tangent and electrical conductivity.
  • Achieved high correlation coefficients (R² > 0.96) for all four oils within the tested temperature range.
  • Identified specific correlation constants valid for 20-100°C.

Conclusions:

  • Electrical properties, specifically dielectric loss tangent and electrical conductivity, are reliable indicators for predicting edible oil viscosity.
  • The established regression models provide a robust method for non-destructive oil quality assessment based on electrical measurements.