![]() Thus, we need to also consider temperature effects, while selecting oil for any particular applications. At higher temperature, oil from the working device (like rotating machine) drains due to thinning (decreased viscosity). The viscosity of gas increase as the temperature increases.Į.g. Thus, Kinematic Viscosity = Dynamic Viscosity/DensityĮffect of temperatureViscosity of liquid increases as the temperature decreases while for gas, it works in reverse way. The kinematic viscosity value can be found by dividing dynamic viscosity by density of each fluid. The above values are dynamics viscosity values. You can call it as 'thin' if the viscosity of that fluid is low and 'thick' if the viscosity of that fluid is high.Īt room temperature viscosity of water is 1 mPa.Sec and for vegetable oil is 57 mPa.Sec. for example, if you put the water and oil in the same pipe and imparts the same velocity by means of pump, water will flow faster than oil because of lesser viscosity than oil. If a fluid is having more viscosity or a more viscous fluid, it will experience more resistance during flow. Blood viscosity is a major issue: blood that is too viscous can form dangerous internal clots, while blood that is too thin will not clot this can lead to dangerous blood loss and even death.First of all Definition: What is viscosity? A Viscosity is a measure of resistance between two immediate fluid layers in any fluid. Viscosity can be of critical importance in medicine as fluids are introduced into the body intravenously. Lubricants that are too thin provide too little protection for moving parts. ![]() ![]() Lubricants that are too viscous can jam and clog pipelines. Manufacturing equipment requires appropriate lubrication to run smoothly. Some viscous fluids add texture to foods honey, for example, is quite viscous and can change the "mouth feel" of a dish. A thick potato and leek soup, for example, when it is less viscous, becomes French vichyssoise. Different cuisines also rely on the viscosity of sauces, soups, and stews. Fats, which are moderately viscous when heated, become solid when chilled. Cooking oils may or may not change viscosity as they heat, while many become much more viscous as they cool. Viscosity plays a significant role in the preparation and serving of food. ![]() Some oils have a more stable viscosity, while others react to heat or cold if your oil's viscosity index is low, it may become thinner as it heats, which can cause problems as you operate your car on a hot summer's day. In addition, viscosity also affects the rate of oil consumption and the ease with which your vehicle will start in hot or cold conditions. That's because viscosity affects friction, and friction, in turn, affects heat. When you put oil into your car or truck, you should be aware of its viscosity. ![]()
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