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Viscosity Table of Common Materials
Viscosity refers to the flowing or non-flowing property of a substance. Any fluid has a viscosity. The viscosity of a fluid is a measure of its resistance to shear forces. It is reflected in the initial and continuing flowing stages. For example, the fluid of high viscosity needs more power to flow than the one of low viscosity. Fluid viscosity is related to temperature.
Common measurement units of viscosity are poise (P), centipoise (cP), and pascal-second (Pa·s). The conversion between these units is as follows.
1 P=100 cP, 1 cP=1 mPa·s, 1000 mPa·s = 1 Pa·s
With the viscosity of 1 cP, water flows easily. The viscosity of common substances is listed below.
Water: 1 cP
Milk: 3 cP
Vegetable oil: 34 cP
Tomato sauce: 176 cP
Glycerin: 880 cP
Molasses: 1760 cP
Glue: 3000 cP
Syrup: 8640 cP
Sour cream: 15200 cP
| Liquid medium | Absolute viscosity (cP) | Temperature (℃) | Liquid medium | Absolute viscosity (cP) | Temperature (℃) |
| Water | 1 | 20 | Pear syrup | 4000 | 70 |
| Air | 0.0178 | 20 | Concentrated orange juice 30Brix | 630 | 21 |
| Alcohol | 1.2 | 20 | Concentrated orange juice 30Brix | 91 | 79 |
| CTC | 0.9 | 20 | Concentrated orange juice 50Brix | 2410 | 21 |
| Benzene | 0.6 | 20 | Salad dressing | 1300-2600 | 19 |
| Ether | 0.2 | 20 | Ketchup | 1000 | 29 |
| Yogurt | 152 | 40 | Tomato paste 30% | 195 | 19 |
| Egg | 150 | 4 | Yeast slurry | 20 | 19 |
| Milk | 3 | 18 | Cooking oil | 65 | 21 |
| Whey (48% sugar) | 180-1500 | 38 | Cough syrup | 190 | 29 |
| Cream (30% fat) | 14 | 16 | Detergent | 1470 | 20 |
| Cream (40% fat) | 48 | 16 | Face cream | 10000 | 21 |
| Cream (50% fat) | 112 | 16 | Hair oil | 5000 | 21 |
| Cream (50% fat) | 55 | 32 | Emulsion | 200 | 21 |
| Beer | 1.1 | 4.5 | Shampoo | 3000 | 35 |
| Chocolate | 17000 | 49 | Soap solution | 82 | 60 |
| Chocolate milk | 280 | 49 | Glue | 3000 | 22 |
| Glucose | 4300-8600 | 75-85 | Glycerin | 1500 | 20 |
| Juice | 55-75 | 19 | Medium invert syrup | 2400 | 20 |
| Honey | 3000 | 20 | 180# heavy oil | 180 | 20 |