Ụkpụrụ ntụaka nke viscosity maka mmiri mmiri nkịtị

Ụkpụrụ ntụaka nke viscosity maka mmiri mmiri nkịtị

Nkọwa viscosity: Viscosity bụ esemokwu dị n'ime nke mmiri mmiri. Mgbe mmiri dị n'okpuru ike dị n'èzí ma na-aga n'ihu na-emegharị ahụ, nguzogide a na-emepụta n'etiti mkpụrụ ndụ mmiri na-eme ka mmiri ahụ ghara ịfe nke ọma. A na-akpọ oke nguzogide a na viscosity. Mmiri viscosity metụtara okpomọkụ.

Viscosity dị omimi: Viscosity na-agbanwe agbanwe bụ ike achọrọ iji mepụta ọsọ ọsọ nke otu n'otu mpaghara nke oyi akwa mmiri karịrị otu anya. Na International Sistemu nke Units, otu nke viscosity ike bụ millipascal-sekọnd (pa.s).

Nkeji a na-ejikarị maka ịma viscosity gụnyere cP, P, Pa.s, mPa.s, wdg.

Usoro ntụgharị:
1 cP = 1 mPa.s
100 cP = 1 P
1000 mPa.s = 1 Pa.s

Ọkara Mmiri Viscosity zuru oke (cP) Okpomọkụ (° C) Ọkara Mmiri Viscosity zuru oke (cP) Okpomọkụ (° C)
mmiri 1 20 Ube puree 4000 70
Air 0.0178 20 Ihe ọṅụṅụ oroma etinyere 30Brix 630 21
mmanya 1.2 20 Ihe ọṅụṅụ oroma etinyere 30Brix 91 79
Carbon tetrachloride 0.9 20 Ihe ọṅụṅụ oroma etinyere 50Brix 2410 21
Benzene 0.6 20 Salad mgbakwasa 1300 - 2600 19
Ete 0.2 20 tomato kechoopu 1000 29
Yogurt 152 40 Tomato mado 30% 195 19
akwa 150 4 Yist slurry 20 19
Mmiri ara 3 18 Mmanụ ala 65 21
Whey 48% sugar 180 - 1500 38 Sykwara sirop 190 29
Ude 30% abụba 14 16 Ọkpụkpụ 1470 20
Ude 40% abụba 48 16 Ude ihu 10000 21
Ude 50% abụba 112 16 Mmanụ ntutu 5000 21
Ude 50% abụba 55 32 Ude 200 21
Biya 1.1 4.5 ncha ntutu 3000 35
chocolate 17000 49 Ngwọta ncha 82 60
Mmiri ara ehi chocolate 280 49 Gluo akwụkwọ 3000 22
Glucose 4300 - 8600 75 - 85 Glycerol 1500 20
Ihe ọṅụṅụ mkpụrụ osisi 55 - 75 19 Sirop nke ọkara gbanwere 2400 20
Honey 3000 20 180# mmanụ dị arọ 180 20
Molasis 1760 20 Kriim gbara ụka 15200 20
PECOAT® PVC Plastisol 3000 25      

Ihe ndetu pụrụ iche: data dị na tebụl bụ naanị maka ntụnye aka. Ọ bụrụ na achọrọ oke siri ike, biko kọwaa dịka ọnọdụ ahụ siri dị.

A na-emechi okwu

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