NICE TO SEE YOU AGAIN!

 Last class we were learned about

chapter one (introduction to applied
fluid mechanics in detail )
 Now we will see chapter two in detail
(properties of fluids)
 CHAPTER TWO
FLUID PROPERTIES
GENERAL OVERVIEW

LESSON 1. MASS

FLUID PROPERTIES
CHAPTER TWO
LESSON 2. DENSITY

LESSON 3. VISCOSITY

LESSON 4.SURFACE ACTIVITY

LESSON 5. COMPRESSIBILITY AND
BULK MODULUS

LESSON 6. UNITS & DIMENSIONS

LESSON 1. MASS
What is MASS?

Measure for inertia and heaviness of a body

Heaviness is caused by the Earth’s

gravitational attraction force for a body

The force between the body of interest and

the planet Earth is called the weight force of
the body.
 LESSON 1. MASS
CONT.
The product of the body’s mass and the Earth’s
acceleration due to gravity, G = m*g, where: G =
weight force in N, m = mass in kg, g = gravitational
acceleration in ms-2.

Because the density of planet Earth varies with

location and the planet is slightly pear-shaped and
not in the shape of a perfect sphere, the value of
gravitational acceleration differs slightly with
location on the Earth’s surface.
 LESSON 1. MASS
CONT.
Zurich, Switzerland is used as a standard for
calculations, standard gravitational acceleration
having the value g = 9.80665 ms-2.
Country City g in ms-2 balance displays

Switzerland Zurich 9.80665 1000.0g =

Columbia Bogota 9.77390 996.7g

Iceland Reykjavik 9.82265 1001.6g

 LESSON 1. MASS
CONT.
When a balance which was adjusted in Zurich,
is taken to another place on the Earth, but is
not corrected for the local gravitational
acceleration, the displayed weight may be in
error.

To avoid erroneous weight measurements of

this type, a balance has to be recalibrated at
the location in which it will be used.
 LESSON 1. MASS
CONT.
Weighing and Atmospheric Buoyancy

A balance is an instrument measuring the weighing

force of a body. However, it usually does not display a
force signal (e.g. newton), but a mass signal (e.g.
kilograms).
This is due to the principle of calibration used for
balances: A mass standard is placed on the balance that
causes a deformation, which can be read as an angle, a
distance or an electric voltage, depending on the type
of balance.
 LESSON 1. MASS
CONT.
From a scientific point of view the calibration
procedure described for a balance is basically
to use the instrument as a “force meter,” then
divide the force G measured by the value of the
local gravitational acceleration g, and display
the result.
 LESSON 1. MASS
CONT.
Where: G is weight force,

g is gravitational acceleration and

m is mass of target object

By the way the weight force of an object is calculated

through the mass of an object multiplied to
gravitational acceleration, which mass? The object
mass still not determined. So we should find reference
weight: so weighing is comparison between the
reference object weight and the target object weight.
 LESSON 1. MASS
CONT.
Calibration is the common methods for relating
concentration and instrumental response are
calibration. Through standard addition.

Y = MC + B

Where: Y = is the instrument response

C = is the analyze concentration

M = is the slope (sensitivity)

B = is the y-intercept (value of the blank)

 LESSON 1. MASS
CONT.
When a sample containing an unknown C is analyzed,
the response is substituted in to the equation to
obtain the concentration.

Mass balance calibration

Adjustment to standard mass or concentration

Example: Adjustment of your hand watch

Adjustment of store balance

LESSON 2. DENSIT
What is absolute density and relative density
(specific gravity)?

Density is the quotient of mass over volume

SI unit is Kg/m3

Reciprocal of density is called specific volume

Density of solid foods is important in food processing:

separation by density (pneumatic separation)

Density of liquid foods is important in cause

convection currents to be established
LESSON 2. DENSIT
Measurement of density

Pycnometric Measurement: The glass bulb or

sample chamber will have a marker to which the
liquid sample must be carefully filled. Then the
density of the fluid can be calculated by:
m f  m0
ρf 
V
m f m f .v  f
  d
m w v.m w  w
LESSON 2. DENSIT
Where:

m0 = mass of empty pycnometer in kg,

mf = mass of pycnometer filled with sample in kg,

mw = mass of pycnometer filled with water in kg,

V = the volume in m3 and

ρf = the density of sample in kg/m3,

ρw = density of water in kg/m-3 and

d = relative density of sample.

LESSON 2. DENSIT
Hydrostatic Balances

Its principle is based on Archimedes law of

buoyancy. If you submerge the object into a
fluid the weight lowered because of buoyancy
force. The buoyancy force directly proportional
to the volume of object or density of a fluid.
LESSON 2. RELATIVE DENSIT
 ‘specific gravity’ (SG):a dimensionless number that is found by
dividing the mass (or density) of a liquid by the mass (or density)
of an equal volume of pure water at the same temperature: SG =
mass of liquid/mass water, SG = density of liquid/density water.

 ρL = (SG)θ*ρw, where: ρL = liquid density (kg m-3) and ρw =ˆ density

of water (kgm-3), each at temperature θ (°C).
 ‘original gravity (OG)’ is used brewing and other alcoholic
fermentations.
 The density of gases depends on their pressure and temperature.
SG liquid = ρliquid/ρwater
PV = nRT
SG gas = ρgas/ρair
LESSON 2. RELATIVE DENSIT
Where: P (Pa) = absolute pressure, V (m3) = volume, n (k mole) =
number of k moles of gas, R = the gas constant (8314.4Jkmol-1K-1)
and T (ºK) temperature. If elevation increase what happen in
pressure and temperature of atmosphere? Calculation of gas
transfer in applications such as modified atmosphere storage or
packaging, cryogenic freezing, and the permeability of packaging
materials. ‘specific volume’, which is ‘the volume occupied by unit
mass of gas or vapor’ and is the inverse of density. Calculation of
the amount of vapor that must be handled by fans during
dehydration or by vacuum pumps in freeze drying or vacuum
evaporation.
LESSON 2. RELATIVE DENSIT
When air is incorporated into liquids (e.g. cake batters, ice
cream, and whipped cream) it creates foam and the density is
reduced.

Specific gravity measurements are used to determine

adulteration, quality, and composition of food such as the water
or butterfat content of milk, the syrup concentration of canned
fruits or juices, and the alcohol content of beverages.

Specific gravity of liquids can be measured with a hydrometer.

The function of the hydrometer is based on Archimedes’
principle. solid suspended in a liquid will be buoyed up by a force
equal to the weight of the liquid displaced.
LESSON 2. RELATIVE DENSIT
The lower the density of the sample, the lower the
hydrometer will sink.

Saccharometers are hydrometers graduated to

indicate percentage of sucrose by weight (degrees
Brix).

refractometer provides an alternative means of

measuring the soluble solids of sugar syrups and fruit
products and is based on the index of refraction of
the solution.
LESSON 2. SPECIFIC WEIGHT
The specific weight of a fluid (γ) is its weight per unit
volume. The SI unit for specific weight is N/m3.
Density and specific weight are simply related by
gravity: γ = gρ

γ = WEIGHT/VOLUME
 SUMMARY
Exercise

1. A liquid has a specific gravity of 1.527. what are the values of its specific
weight and specific volume?

2. If the specific weight of liquid is 8100N/m3, what is its density?

3. If the specific volume of a gas 10m3/kg, what is its specific weight ?

4. A certain ethylene gas weighs 16.0N/m3 at a certain controlled temperature

and pressure. What are the values of its density, specific volume, and relative
density(specific gravity) relative to air weighing 12N/m3?
 NEXT CLASS

NEXT CLASS:
1. VISCOSITY
2. SURFACE ACTIVITY
3. COMPRESSIBILITY AND BULK MODULUS
4. UNITS AND DIMENSIONS

THANK YOU FOR YOUR ATTENTION!