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Related Concept Videos

Viscosity of Fluid01:19

Viscosity of Fluid

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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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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.
The SI unit of viscosity is...
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Viscosity01:27

Viscosity

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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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Intermolecular forces are attractive forces that exist between molecules. They dictate several bulk properties, such as melting points, boiling points, and solubilities (miscibilities) of substances. Molar mass, molecular shape, and polarity affect the strength of different intermolecular forces, which influence the magnitude of physical properties across a family of molecules.
Temporary attractive forces like dispersion are present in all molecules, whether they are polar or nonpolar. They...
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Physical Properties Affecting Solubility02:19

Physical Properties Affecting Solubility

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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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Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception.

Susann Zahn1, Karin Hoppert2, Franziska Ullrich3

  • 1Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069 Dresden, Germany. susann.zahn@tu-dresden.de.

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Summary

Sensory perception of complex emulsions is influenced by viscosity. Consumers can distinguish emulsions by fat or thickener content when assessing creaminess, regardless of viscosity changes.

Keywords:
difference thresholdfatjust noticeable difference (JND)model emulsionsugarviscosity

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Area of Science:

  • Food Science
  • Rheology
  • Sensory Analysis

Background:

  • Viscosity and sensory attributes like creaminess are crucial for complex emulsion quality.
  • Understanding consumer perception of rheological properties is key for product development.

Purpose of the Study:

  • To investigate the impact of varying fat and locust bean gum content on emulsion viscosity and sensory perception.
  • To determine the just noticeable differences (JNDs) for viscosity and creaminess in complex emulsions.

Main Methods:

  • Developed two emulsion sets with varied fat or locust bean gum content at seven levels, maintaining similar apparent viscosity.
  • Conducted two-alternative forced choice (2-AFC) sensory tests with a constant stimulus.
  • Calculated JNDs using probability regression to quantify sensory discrimination.

Main Results:

  • Subjects could easily distinguish emulsions with different fat content when specifically asked.
  • Creaminess perception was distinguishable based on fat or locust bean gum content, irrespective of viscosity modification.
  • Weber fractions for viscosity discrimination were approximately 0.20.

Conclusions:

  • Viscosity plays a significant role in the sensory perception of complex emulsions, particularly creaminess.
  • The source of viscosity alteration (fat vs. thickener) has minor impact on creaminess discrimination.
  • The effect of viscosity on sweetness perception is dependent on the method of rheological modification.