Viscometry for Liquids
Viscometry for Liquids

Author: S. V. Gupta

Publisher: Springer Science & Business Media

Published: 2014-03-17

Total Pages: 266

ISBN-13: 3319048589

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This book is written for scientists involved in the calibration of viscometers. A detailed description for stepping up procedures to establish the viscosity scale and obtaining sets of master viscometers is given in the book. Uncertainty considerations for standard oils of known viscosity are presented. The modern viscometers based on principles of tuning fork, ultrasonic, PZT, plate waves, Love waves, micro-cantilever and vibration of optical fiber are discussed to inspire the reader to further research and to generate improved versions. The primary standard for viscosity is pure water. Measurements of its viscosity with accuracy/uncertainty achieved are described. The principles of rotational and oscillation viscometers are explained to enhance the knowledge in calibration work. Devices used for specific materials and viscosity in non SI units are discussed with respect to the need to correlate viscosity values obtained by various devices. The description of commercial viscometers meets the needs of the user.

Viscosity of Liquids
Viscosity of Liquids

Author: Dabir S. Viswanath

Publisher: Springer Science & Business Media

Published: 2007-03-31

Total Pages: 669

ISBN-13: 1402054823

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This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.

Test No. 114: Viscosity of Liquids
Test No. 114: Viscosity of Liquids

Author: OECD

Publisher: OECD Publishing

Published: 1981-05-12

Total Pages: 7

ISBN-13: 9264069763

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This Test Guideline describes methods to measure the viscosity of liquids. The methods listed are appropriate in principle for the investigation of Newtonian liquids. The measurement of non-Newtonian liquids is only possible with the rotational ...

Food Texture and Viscosity: Concept and Measurement
Food Texture and Viscosity: Concept and Measurement

Author: Malcolm C. Bourne

Publisher: Elsevier

Published: 2014-06-28

Total Pages: 340

ISBN-13: 0323162592

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Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.