Non-Newtonian fluids become either more viscous or less viscous depending on how the force is applied to them. Newtonian fluids do not change the degree of viscosity based on the force that acts upon them. It is important to note the difference between Newtonian and non-Newtonian fluids when talking about viscosity. Water is a Newtonian fluid Newtonian and Non-Newtonian Fluids Olive oil is not viscous at room temperature, but it becomes viscous when refrigerated. For example, warm honey is easy to stir but is more viscous when colder, and so are some oils. The viscosity of many substances is temperature-dependent, therefore it is important to specify temperature when providing viscosity information. High viscosity refers to high resistance to shear stress. Solids that undergo small continuous stress, deform similar to liquids and could be described in terms of viscosity, but this property is most often used in relation to liquids and gases. The property of the jam to follow your hand is viscosity - the jam does not flow, even though you push it, but follows your hand instead. The jam will follow your hand and the cube will be distorted. If you put this jam cube onto a plate, then touch the top of the cube with your hand, and pull your hand parallel to the surface of the cube in any direction - you will be acting on the jam cube with a force that causes shear stress. For example, imagine a substance so viscous, that it can retain its shape, say a cube, for several minutes almost without changing - like a very viscous fruit jam. Viscosity is often talked about in the context of shear stress, where shear stress is defined as stress that results from a force that acts parallel to the cross-section of the object. Dynamic or absolute viscosity measures the resistance inside of the fluid and is independent of the density of this fluid. Viscosity is a property of a fluid to resist the force that pushes the fluid to flow. This does not yet include AV's latest tweaks (M3 above) - however the differences for most applications should be quite minor.Pouring viscous cream into a cup of non-viscous coffee The other (written by A.V.) takes theĪ python version has now also been written by Matthew Partridge at Cranfield University. One takes volume fraction of glycerine as input. Further refinements from Andreas Volk to density of pure water, and the temperature-dependence of the contraction of the mixture. In both cases the fit was chosen to match data from Gregory (table 3 and 7) Andreas Volk pointed out that the density calculation can be made more accurate by (i) accounting for the volume contraction of the mixture (ii) adjusting the fit for the density of pure glycerine as a function of temperature. Thanks to Paul Debue for pointing this out. The mixture should use the glycerine fraction by VOLUME and not by mass. Density calculation has been changed: equation 25 in Cheng's paper to compute the density of I'd recommend reading the latter paper first. Kähler (2018) Experiments in Fluids 59 75. 47 3285-3288, with a number of adjustments (see below), which are described in Volk and The calculation is based on the parameterisation in Cheng (2008) Ind. Calculate density and viscosity of glycerol/water mixturesĭynamic viscosity of mixture is :

Viscosity of water cp