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Approximate Viscosities of Some Common Liquids

Liquid Specific Gravity
@ 16°C
Absolute
Viscosity
cP
Temperature
Viscosity Type
N = Newtonian
T = Thixotropic
Acetate Glue
  1200-1400 20 T
Baby Food
  1400 93 T
Batter
  29,500 30 T
Beet Sauce
  1950 76 T
Biscuit Cream Premix
  29,200 18 T
Bone Oil
0.92 48 54 N
Brewers Yeast
  368 18 T
Broth Mix
  430 18 T
Butter Deodorised
  45 50 N
Butter Fat
  42 43 N
Butter Fat
  20 65 N
Carob Bean Sauce
  1500 30 T
Castor Oil
0.96 580 27 N
Castor Oil
  36 80 N
Chinawood Oil
0.94 300 21 N
Chocolate
  280 49 T
Citrus Fruit Pulp
1.27 600 20 T
Cocoa Butter
0.92 50 60 N
Cocoa Butter
0.87 0.5 100 N
Coconut Oil
0.93 55 24 N
Coconut Oil
  30 38 N
Cod Oil
0.93 32 38 N
Coffee Liquor 30-40%
  10-100 20 T
Condensed Milk
  40-80 40-50 N
Condensed Milk 75% Solids
1.3 2160 20 T
Corn Oil
0.92 28 57 N
Cottage Cheese
  30,000 18 T
Cotton Seed Oil
0.88 62 24 N
Cotton Seed Oil
0.93 24 52 N
Cream 30% Fat
1.0 14 16 N
Cream 45% Fat
0.99 48 16 N
Cream 50% Fat
0.98 112 16 N
Cream 50% Fat
  55 32 N
Cresol Crystals
  10 18 T
Custard
1.6 1500 85-90 T
Detergents
  1470 70 T
Diethylene
1.12 32 21 N
Edible Oil
0.9 65 20 N
Ethylene
1.12 18 21 N
Fruit Juice
1.04 55-75 18 N
Gelatine 37% Solids
  1190 43 T
Glucose
1.3 4300-8600 25-30 T
Glycerine 100%
1.26 at 20°C 648 20 N
Glycerine 100%
  176 38 N
Gravy Slurry
1.0 110 80 T
Hand Cream
  780 18 T
Isopropyl Alcohol
1.11 1.9 85 N
Jam Garnish
  8440 16 T
Lacquer 25% Solids
  3000 18 T
Lard
0.96 62 38 N
Lard Oil
0.91-0.93 40-47 38 N
Latex Emulsion
1.0 200 24 T
Latex Emulsion
  48 65 T
Linseed Oil Raw
0.93-0.94 29 38 N
Malt Extract
1.4 3000 60 T
Malt Extract 80%
  9500 18 T
Mayonnaise
  20,000 20 T
Milk
1.02-1.05 2.0 18 N
Milk
1.02-1.05 1.0 52 N
Milk Whey 48% Sugar
  800-1500 40 T
Mincemeat
  100,000 30 T
Mousse Mix
  1200 5 T
NaOH 20%
1.22 1.0 18 N
NaOH 30%
1.33 1.0 18 N
NaOH 40%
1.43 20 18 N
Olive Oil
0.91 40 38 N
Orange Juice Concentrate
30 Brix 630 20 N
Orange Juice Concentrate
30 Brix 91 80 N
Orange Juice Concentrate
50 Brix 2410 20 N
Orange Juice Concentrate
50 Brix 330 80 N
Palm Oil
0.92 43 38 N
Paraffin Emulsion
1.2 3000 18 T
Peanut Oil
0.92 38 38 N
Pectin
  300 38 N
Pectin
  345 27 N
Plastisol
2.5 28,000 18 T
Polyester
1.1 at 30% 3000 30 T
Polyisobutylene
1.09 at 85° 12,500 85 T
Polypropylene
  240,000 50 T
Printers Ink
  550-2200 38 T
Printers Ink
  238-660 54 T
Process Cheese
  6500 80 T
Process Cheese
  30,000 18 T
Propylene
1.04 52 21 N
Resin Solution
  880 24 T
Resin Solution
  975 21 T
Resin Solution
  7140 18 T
Rice Pudding
  10,000 100 T
Salad Cream
  1300-2600 18 T
Sauce – Apple
1.1 500 80 T
Shampoos
  3000 36 T
Soap Arylan
1.0 at 40°C 630 60 T
Soap Solution
1.03 at 60°C 82 60 T
Sorbitol
1.29 200 20 N
Soya Bean Oil
0.93 60 24 N
Soya Bean Oil
  12 80 N
Soya Bean Slurry
  5000-10,000 50-90 T
Sperm Oil
0.88 24 38 N
Sulphonic Acid
1.04 125 30 T
Tomato Ketchup
  1000 30 T
Tomato Paste 30%
  195 18 T
Toothpaste
  70,000-100,000 18 T
Triacetate Dope
  48,000/60,000 40 T
Triethylene
1.12 40 21 N
Turpentine
0.86 2.0 16 N
Vinegar
  12-15 20 N
Wax
0.9 500 93 T
Whale Oil
0.93 25-39 38 N
Whole Egg
  150 4.5 T
Yeast Surry
  20 18 T
Yoghurt
1.15 152 40 T

 

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