VI

SCOSI
TY theirpart
icl
esresulti
nmanymor e
pointsforint
ermolecularf
orcest
o
• I
tisther
esi
stanceoft
hel
i
qui
d/f
lui
d resi
stthef l
owofnear bymolecul
es.
t
of l
ow.
Exper
imentf
orv
iscosi
ty
Di
ff
erenceofLi
qui
dandFl
uid
Mat
eri
als:
• Li
qui
d– i
sast
ateofmat
ter
• 10pcs.100- mLBeaker
• Flui
d– i sanysubstancethatfl
ows; • St ir
ringrod
themol eculesthemsel
vesarein • Honey
constant,random moti
on,coll
i
ding • Oi l
witheachot herandwitht
hewal lsof • Wat er
anycont ai
ner. • Al cohol
Exampl
esofVi
scousSubst
ances • Acet one
Obj
ect
ive:
Li
qui
d:
 Obser
vetheviscosi
tyofthel
i
quid
• Acetone subst
ancesusedintheexper
iment
• Al
cohol tobeconduct
edt oday.
• Bl
ood
• Bl
oodpl asma Quest
ions:
• Gasoli
ne
• Gly
cerine 1.Whi
choft
hesubstancesusedhas
• Mercury t
hesl
owestf
low?
• Oil
2.Whi
chofthesubst
ancesusedhas
• Water
t
hefast
estf
low?
Gas:
3.Whatcanyouinferf
rom t
he
• NH3
• CO2 exper
imentconduct
ed?
• CO
• H2
• N2 HONEY I
MFA:
Hydr
ogenbondi
ng
• O2
• SO2 Oi
l I
MFA:LondonDi
sper
sionFor
ce
• Hel
ium Water I
MFA:Di
pol
e-di
pol
eHy
drogen
• Methane bondi
ng
• Ai
r
Al
cohol
(et
hanol
)IMFA:Hy
drogenbonds
1.I
tist
her
esi
stanceoft
hef
lui
dto Acet
oneI
MFA:Di
pol
e-di
pol
eat
tract
ion
f
low.

2.St
rongerint
ermolecul
arfor
ces
cr
eatehighervi
scosit
y.

3.Liqui
dviscosi
ti
esar
emuchhi gher
becausethemuchhigherbecause
themuchshor t
erdi
stancesbet
ween
 i
tmaybecomesti
ffenoughtobepicked
upandst
ret
ched–intotaf
fycandy
.
2Fact
orst
hati
nfl
uencev
iscosi
ty:
• Ef
fectoft
emper
atur
e
KETCHUP
• Viscosi
tydecr
easeswi
th
heati
ng • I
saNOTALI
QUI
Dbydef
ini
ti
on

• Fast ermovingmolecul
es • consi
stsofsol
i
dsi
nsuspensi
oni
na
over comeinter
molecul
ar l
iqui
d
forcesmor eeasil
y,sot
he
• i
t’
sa“
non-
Newt
oni
anf
lui
d”
resistancetofl
owdecreases.
Newt
oni
anv
sNon-
Newt
oni
an
• Ef
fectofmol
ecul
arshape
• Newtoni
anfl
uid–theviscosi
tyofa
• Small
,spher
icalmolecul
es
f
lui
dwouldremainconstant
makelit
tl
econtactandpour
r
egardl
essofchangestotheshear
easi
l
y,li
kebuckshotfrom a
r
ate.
bowl.
• Non-Newtoni
anflui
d–v i
scosi
ti
es
• Longmol ecul
esmakemor
e
thatf
luct
uatedependi
ngonthe
contactandbecome
shearrat
e.
entangl
edandpoursl
owl
y.
5Ty
pesofNewt
oni
anf
lui
ds:
• Thus, gi
v ent
hesamet ypes
ofintermolecul
arf
orces, 1.Thi
xot
ropi
c
l
iquidsconsisti
ngoflonger
2.Rheopect
ic
mol ecul
eshav ehi
gher
vi
scosi t
ies. 3.Pseudopl
ast
ic

4.Di
l
atant
Maki
ngofSy
rup
5.pl
ast
ic
Ev enatr oom t emper atur
e, aconcentr
ated
aqueoussugarsol utionhasahi gher TYPESofVI
SCOSI
TY
viscosi t
yt hanwat erbecauseofHbondi ng • Dy nami c( absolute)vi
scosi
ty–most
amongt hemanyhy dr oxyl(-
OH)groupson oftenr elatestonon- Newtonian
ther ing-shapedsugarmol ecul
es.Whent he fl
uids; referstot hefl
uid’
sinter
nal
sol uti
oni sslowl yheat edtoboi l
i
ng,the resistancet of l
owwhenf orcei
f
sugarmol eculesr eactwi t
heachot herand appl i
ed.
l
inkcov alently
, gradual l
yforminglong
chai ns. • Kinemat
icviscosi
ty–isameasur e
ofthevi
scosityofa(usuall
y
Hydrogenbondsanddi spersionforces Newtoni
an)f l
uidi
nmot ion;canbe
occuratmanypoi nt
salongt hechains, defi
nedasar ati
oofdy namic
andther esul
ti
ngsyrupisav i
scous vi
scosi
tytodensity
.
l
iqui
dt hatpourssl
owlyandcl ingstoa
spoon.Whenav i
scoussyrupi scooled, • Appar
ent(
shear
)vi
scosi
ty–r
efer
s
 tot
herelat
ionshi
pbet
weenv
iscosi
ty • Food:tomaximi
zeproduct
ion
andshearrat
e. eff
ici
encyandcostef
fect
iveness.

• Relat
ivevi
scosit
y–r ef
erst
othe • Adhesives:Tochoosether ight
rel
ati
onshipbetweenmolarmass vi
scosityforanadhesiv
e, consider
andviscosi
ty. howt headhesivemustflow, ornot
fl
ow,onapar taf
tert
headhesi veis
Dy
nami
cVi
scosi
ty
appl
ied. 
• Sy
mbol
:P(
Poi
se)
• Petrol
eum: pr
ojectt
heeffecti
veness
• JeanLoi
usMar
iePoi
seui
l
le(
1799- oflubri
cati
ngoilanddetermines
1869) designelementsofpipel
ines.

• CGSunit
:dy
ne-
secondpersquar
e • Concret
e:det
ermi
nesthesel
f-
cent
imet
er l
evel
ingandpumpingbehavi
orofa
mix.
• SIUni
t:Newton-
secondpersquar
e
meter
.(Poi
seuil
l
e,PI) • Cosmeti
cs:shoul
dbeconsi
dered
whendesi
gningthef
eelandfl
owof
• 1P=0.1Pa(
s);1PI=10Por1000 cosmet
icproduct
s.
cP; 1cP=1mPa(s)

VISCOSITY 
ist
hemeasur
eofasubstance'
s
resist
ancet
omoti
onunderanappl
i
ed
force.
 

• Thef
ormul
aformeasur
ingv
iscosi
ty
i
sfai
rl
ysi
mple:

v
iscosi
ty=shearst
ress/shearr
ate
• Theresultist
y pi
call
yexpr
essed
i
n centi
poise 
(cP),whichi
st he
equival
ent 
of1mPas( mi
ll
ipascal
second).
 

• Shearstress i
stheforceperunit
arearequiredtomov eonelayerof
fl
uidi
nr elati
ontoanother.

• Shearrat
e i
sthemeasureoft
he
changeinspeedatwhi
ch
i
ntermediat
elayer
smovewith
respectt
ooneanother
.

APPLI
CATI
ONSI
NREALLI
FE
I
tist
her
esi
stanceoft
hef
lui
dtof
low. f
oundi
nyourf
avor
it
epackage)[
sty
ro-
foam]

I
tisrel
atedtothemovementoft
he CarbonTet rachl
ori
de–waswi delyusedas
molecul
esintheli
qui
d,andt
hustot
he acleaningf l
uid(i
nindustryanddr ycleani
ng
molecul
arfor
cespresent
. establi
shment sasdegr easi
ngagent ,andin
householdsasaspotr emov erforclothi
ng,
Itr
esult
sf r
om thei
nter
molecular
fur
niture,andcarpeti
ng);wasal sousedi n
att
ract
ionsthatimpedethemov ementof
fi
reextinguisher
sandasaf umi ganttokil
l
moleculesaroundandpasteachother.
i
nsect singrain.
Bothgasesandl
i
quidsfl
ow,butl
i
quid
Glycerol –servesasahumect ant,solvent
,
vi
scosi
ti
esaremuch…..Near
bymolecul
es.
andsweet ener,andmayhel ppr eserve
Viscosi
ty,t
heresistancetofl
ow, depends foods;isal sousedasf i
l
lerincommer cial
ly
onmol ecul
arshapeanddecr easeswi th preparedl ow-f
atf oods(
e.g.,cookies),and
temperatur
e.Strongerint
ermolecularfor
ces asat hickeningagentinliqueurs;Glycerol
createhi
gherviscosity
. andwat erareusedt opreservecertain
typesofpl antleaves.
Somel iqui
dssuchaswat eroral
coholf
low
easi
ly.Theyarefl
uid.Other
ssuchas Chemi cal For mul a: GlucoseFr uctose==
molassesormot oroilt
akealongert
imeto Viscousy el l
owl iquid.==Honeyi spr imar il
y
fl
ow( theyarevi
scous). fr
uct oseandgl ucosei nthator der, wit
ha
l
ittl
esucr ose( about1%) ,andl esst han10%
Nonpol armol ecul
eslikebenzene( C6H6) , othersugar s,andabout17%wat er.Thel ow
pentane( C5H12) ,andcarbont etr
achlor
ide wat ercont enti si mpor tanttomanyof
(CCl4)experienceonl yweakint er
molecular honey 'spr oper ties.I tmakesi tt hi
ck, it
forces(dispersionforces)andl ow prev entsspoi l
age, buti senought okeepi t
viscosit
ies.Mor epolarmoleculeslike l
iquid.Becauset hereissol i
ttlewat erin
glycerol(C3H5C( OH)3)andaqueoussugar honey , micr oor ganismst hatencount er
soluti
on( syr
up)hav ehigherviscositi
es honeydi east hewat erint hem i sr emov ed
becauseofH- bondingamongmany–OH byosmosi s.I naddi ti
on, ashoneyi sdilut ed
groupsanddi spersi
onf or
cesatmany withwat er, achemi calreactionbet ween
pointsalongt hechain. glucose, wat er, andoxy genpr oducessmal l
Viscosi
tycanbemeasur
edusinga amount sofhy dr ogenper oxideandgl uconi c
VISCOMETER.Itmeasur
estheti
meittakes acid.Thesl owr eleaseofhy dr ogenper oxi de
foraknownv ol
umeofli
qui
dtoflowt
hrough makeshoneyami l
dant iseptic.Theaci dity
thesmallneck. ofhoneyal sor educest henumberof
organi smst hatcanl iveinit.Honeyi s
Benzene–i sawi delyusedi ndustrial most l
yusedasasweet ener, buti thasbeen
chemi cal;
foundi ncrudeoi l
,maj orpar tof usedt otreatwoundsandasapr eser vative.
gasoline;usedt omakepl astics,resins,
syntheticfi
ber,rubberlubri
cant s,dyes, Thebondsinhoneyarehy drogenbonding,
detergent,drugsandpest ici
des; produced whichareoneofthestrongestbonds,and
naturall
ybyv olcanoesandf or estfi
res. thi
scausesstrongcohesionforcesbetween
them andi
tcausestheflowoft hehoneyto
Pent
ane–givespowertocar
s; hel
psmake beslow/vi
scous.
pol
yst
yrenef
oam (t
hosefoam peanut
s
Cohesi
oni
stheat
tr
act
ioni
namol
ecul
eof
l
i
quidtoeachot
herduet
oint
ermol
ecul
ar ofchangest
otheshearr
ate.
 
f
orces.
Hewasonl ypartl
yri
ght .Afewf l
uids,such
TheH2Owat ermoleculeispol arwith aswat erandhoney ,dobehav ethisway .We
i
ntermoleculardi
pole-di
polehy drogen cal
l t
heseflui
ds Newt onianfluids.Most
bonds.Ast hewatermol eculesat t
racteach fl
uids,however,havev i
scositiesthat
otherandform bonds, waterdisplays fl
uctuatedependingont heshearr ate.
propert
iessuchashi ghsur f
acet ensionand Thesear ecall
ed Non-Newt onianf l
uids.
ahighheatofev aporati
on.
Therearef i
vetypesofnon- Newtoni
anflui
ds:
Theespeci
all
ystrongi
nter
molecularf
orces thi
xotropic,r
heopecti
c,pseudoplast
ic,
i
nethanolar
ear esul
tofaspecial
classof dil
atant,andplast
ic.Di
fferent
di
pol
e-di
polefor
cescall
edhydrogenbonds. considerati
onsarerequiredwhen
measur i
ngeachoft hesef l
uidty
pes.
Acet
one:
(CH3)
2CO.
TYPESOFVI
SCOSI
TY
TheIntermolecularFor cesactingont wo
atomsofAcet onewoul dbeLondon Apparent(shear)vi
scosit
y–I nNewt oni
an
Dispersi
onFor cesandDi pol
e-DipoleForces. fl
uids,t
hisvaluedoesn’tchange,butwit
h
Thisisbecauset heat om hasonl ysidethat non-Newtonianflui
ds,apparentvi
scosit
yis
i
smor eposi
tivelychargedt hantheot her dir
ectl
yaffectedbyshearr at
e.Itcanbe
causingtheDipol e-
Dipoleattracti
on. calcul
atedbydividi
ngshearst r
essbyshear
rat
e.
Theviscosityofali
qui ddecreaseswith
i
ncreasingtemperaturebecauseathi gher Relativev i
scosi ty–isimportantfornon-
temperatures,t
heav eragekineti
cenergyof Newt onianf l
uids,speci
fi
call
ypol ymer s.I
t
themoleculesthatov ercomest heat
tract
ive referst other elati
onshi
pbetweenmol ar
for
cesbet weenmol eculesisgreater
. mass( themassofachemi cal compound
dividedbyt otalamount)andv iscosity–
KETCHUP
highermol armassmeanshi gherv iscosit
y
Usingt
hesci
ent
if
icdef
ini
ti
on,
no.ket
chupi
s i
nt hepol y
mer .It
’scal
cul
atedbydi vidingthe
notali
qui
d. poly merv i
scosi tyofthepuresolvent.

Itconsist
sofsol
i
dsi
nsuspensi
oninal
iquid, DYNAMI
CVI
SCOSI
TY
andt hatmakesi
ta“
non-
Newtoni
anfl
uid”
Poise( symbol :P)Namedaf tertheFr ench
A suspensi
on  i
saheterogeneous mixture i
n phy si
cianJeanLoui sMar iePoi seuille
whichthesol ut
eparti
clesdonotdi ssolv
e, (1799–1869) ,thi sisthecgsuni tof
butgetsuspendedt hroughoutthebulkof viscosity,
equi valenttody ne- secondper
thesolvent
,leftfl
oat
ingaroundf r
eelyint he squar ecent i
met re.Itisthev i
scosi t
yofa
medium. fl
uidi nwhi chat angent i
al forceof1dy ne
persquar ecent imet remai ntainsa
Newt
oni
anv
s.Non-
Newt
oni
an differ
encei nv elocityof1cent imet reper
I
saacNewt on,t
hemant odiscoverthi
s secondbet weent wopar allelplanes1
for
mula,t
houghtthat
,atagiven cent i
met r
eapar t.Eveninr elationt ohigh-
temper
atureandshearstr
ess,theviscosi
ty viscosityfl
uids, thisunitismostusual ly
ofafl
uidwouldremainconstantregardl
ess encount eredast hecent i
poi se( cP),whi chi
s
0.01poise.Manyever
ydayf
lui
dshav
e Theprocedur eforaU- t uberequir
est hetube
viscosi
ti
esbetween0.
5and1000cP(see tobesubmer gedinat emper at
ure-
table)
. contr
oll
edbat h( usuall
y40or100degr eesC)
andapr eci
set imer eadi ng(i
nseconds)f or
Pascal-
second(sy mbol:Pa·s)ThisistheSI
theti
mei ttakesaf ixedamountoff l
uidto
unitofvi
scosi
ty,equival
entt onewton-
fl
owwi thi
nt hetubef rom onemar kedpoint
secondpersquar emet r
e(N· sm–2) .I
ti s
toanotherbysuct ionort hr
ought heforceof
somet i
mesrefer
redt oast he“poiseui
lle”
grav
ity
.
(Pl
).Onepoiseisexact l
y0.1Pa· s.One
poiseui
ll
eis10poi seor1000cP, whil
e1cP Thismeasur edtimeist henmult
ipli
edbya
=1mPa· s(
onemi lli
pascal
-second). constant(associat
edt othepart
icul
artube)
tocalcul
atetheabsol utevi
scosi
ty(sucti
on)
Gaussianunitsconstit
ut eamet ri
csystem
orthekinemat i
cv i
scosity(
for
ceofgr avi
ty)
.
ofphysicaluni
ts.Thissy stem i
sthemost
commonoft hesev er
al elect
romagneticunit Thehighert
hepoi
set
hegr
eat
ert
he
systemsbasedoncgs vi
scosit
y
(centi
metre–gram–second)uni t
s.Iti
sal so
call
edtheGaussi anunitsy st
em, Gaussian-
cgsunits,oroft
enjust cgsuni t
s.

Gather
ingviscosit
ydataonamat erialgi
v es
manufactur
er stheabil
i
tytopredicthowt he
materi
alwil
l behaveintherealworld.For
example,i
ftoothpastedoesnothav ethe
corr
ectvi
scosi t
y,i
tcaneitherbetoodi ff
icult
topumpoutf r
om thetube,orpumpoutt oo
much.

Knowingthevi
scosit
yofamateri
alal
so
aff
ectshowtheproducti
onand
tr
ansport
ati
onprocessesar
edesi
gned. 

CSCSci entif
icsell
s Rot
ati
onal
Viscometers thatcanadapttot
hetesti
ng
met hodrequiredformeasuri
ngthevi
scosit
y
ofNewt onianandNon- Newtoni
anfl
uids.

Weal sosellthenew EMS-1000Vi scomet

er,
ahigh-t
echel ect
romagneticspinning
vi
scomet erfortr
ickyappli
cati
onsl i
ke
adhesives,bl
ood, andexpensi
veper f
umes.
 

Capi
l
lar
y(Gl
ass)Vi
scomet
erTest

Themainappar atususedi
nacapi
ll
ary
vi
scometertestisaglasst
ubeint
he
gener
alshapeofa“ U,
”whi
chgi
vesitit
s
commonlyassoci at
edname,t
heU-tube.