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where is the viscosity of the liquid mixture, is the viscosity (equation) for fluid component i when flowing as a pure fluid, and is the molfraction of component i in the liquid mixture. The Grunberg-Nissan (1949) [ 10 ] mixing rule extends the Arrhenius rule to
A similar situation is encountered for mixtures of pure fluids, where the viscosity depends continuously on the concentration ratios of the constituent fluids For the simplest fluids, such as dilute monatomic gases and their mixtures, ab initio quantum mechanical computations can accurately predict viscosity in terms of fundamental atomic ...
Consequently, if a liquid has dynamic viscosity of n centiPoise, and its density is not too different from that of water, then its kinematic viscosity is around n centiStokes. For gas, the dynamic viscosity is usually in the range of 10 to 20 microPascal-seconds, or 0.01 to 0.02 centiPoise. The density is usually on the order of 0.5 to 5 kg/m^3.
In physics and chemistry, a non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, that is, it has variable viscosity dependent on stress. In particular, the viscosity of non-Newtonian fluids can change when subjected to force. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid.
Understanding the temperature dependence of viscosity is important for many applications, for instance engineering lubricants that perform well under varying temperature conditions (such as in a car engine), since the performance of a lubricant depends in part on its viscosity.
In condensed matter physics and physical chemistry, the terms viscous liquid, supercooled liquid, and glass forming liquid are often used interchangeably to designate liquids that are at the same time highly viscous (see Viscosity of amorphous materials), can be or are supercooled, and able to form a glass.
The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. [2] A baker can formulate end products by using the farinograph's results to determine the following: [citation needed] Water ...
In continuum mechanics, time-dependent viscosity is a property of fluids whose viscosity changes as a function of time. The most common type of this is thixotropy , in which the viscosity of fluids under continuous shear decreases with time; the opposite is rheopecty , in which viscosity increases with time.