Fluid Viscosity ……….

Typical fluid viscosities are listed below. Values for many common organic and inorganic fluids can be found
in other references. The values given for thixotropic fluids are effective viscosities at normal pumping shear
rates. Effective viscosity can vary greatly with changes in solids content, concentration, etc. Waukesha will
test your fluid if necessary to determine effective viscosity.
Viscous Behavior Type: N — Newtonian T — Thixotropic D — Dilatent
Fluid Specific Viscosity Viscous Fluid Specific Viscosity Viscous
Gravity CPS Type Gravity CPS Type
Reference — Water 1 1.0 N
.0 DYES AND INKS
ADHESIVES Ink, Printers 1 to 1.38 10,000 T
“Box” Adhesives 1± 3,000 T Dye 1.1 10 N
PVA 1.3 100 T Gum 5,000 T
Rubber & Solvents 1.0 15,000 N FATS AND OILS
BAKERY Corn Oil 0.92 30 N
Batter 1. 2,200 T Lard 0.96 60 @ 100°F N
Butter, Melted 0.98 18 @ 140°F N Linseed Oil 0.93 30 @ 100°F N

60 @ 50°F
Egg, Whole 0.5 N Peanut Oil 0.92 42 @ 100°F N
Soybean Oil 0.95 36 @ 100°F N
Emulsifier 20 T
Vegetable Oil 0.92 3 @ 300°F N
Frosting 1. 10,000 T
3,250 @ 125°F
FOODS, MISC
Lecithin T
Black Bean Paste 10,000 T
77% Sweetened 1.3 10,000 @ 77°F N
Cream Style Corn 130 @ 190°F T
Condensed Milk
Catsup 1.11 560 @ 145°F T
Yeast Slurry 15% 1. 180 T
Pablum 4,500 T
BEER, WINE
Pear Pulp 4,000 @ 160°F T
Beer 1.0 1.1 @ 40°F N
Potato — Mashed 1.0 20,000 T
16,000 @ 40°F
20,000 @ 100°F
Brewers Concentrated T
Potato Skins & Caustic T
Yeast — 80% Solids
Prune Juice 1.0 60 @ 120°F T
Wort
Orange Juice Conc. 1.1 5,000 @ 38°F T
Wine 1.0
Tapioca Pudding 0.7 1,000 @ 235°F T
CONFECTIONERY
Mayonnaise 1.0 5,000 @ 75°F T
Caramel 1.2 400 @ 140°F
Tomato Paste — 33% 1.14 7,000 T
Chocolate 1.1 17,000 –120°F T
Honey 1.5 1,500 @ 100°F
Fudge, Hot 1.1 36,000 T
MEAT PRODUCTS
Toffee 1.2 87,000 T
Animal Fat, Melted 0.9 43 – 100°F N
COSMETICS, SOAPS
Ground Beef Fat 0.9 11,000 – 60°F T
Face Cream 10,000 T
Meat Emulsion 1.0 22,000 – 40°F T
Gel, Hair 1.4 5,000 T
Pet Food 1.0 11,000 – 40°F T
Shampoo 5,000 T
Pork Fat Slurry 1.0 650 – 40°F T
Toothpaste 20,000 T
MISC CHEMICALS
Hand Cleaner 2,000 T
Glycols 1.1 35 @ Range
DAIRY
PAINT
Cottage Cheese 1.08 225 T
Auto Paint, Metallic 220 T
Cream 1.02 20 @ 40°F N
Solvents 0.8–0.9 0.5 to 10 N
Milk 1.03 1.2 @ 60°F N
Titanium Dioxide Slurry 10,000 T
Cheese, Process 30,000 @ 160°F T
Varnish 1.06 140 @ 100°F
Yogurt 1,100 T
Turpentine 0.86 2 @ 60°F
DETERGENTS
Detergent Concentrate 10 N
 Fluid Specific Viscosity Viscous
Gravity CPS Type
PAPER & TEXTILE
Black Liquor Tar 2,000 @ 300°F
Paper Coating 35% 400
Sulfide 6% 1,600
Black Liquor 1.3 1,100 @ 122°F
Black Liquor Soap 7,000 @ 122°F
PETROLEUM AND
PETRO-PRODUCTS
Asphalt — Unblended 1.3 500 to 2,500
Gasoline 0.7 0.8 @ 60°F N
Kerosene 0.8 3. @ 68°F N
Fuel Oil #6 0.9 660 @ 122°F N
Auto Lube Oil SAE 40 0.9 200 @ 100°F N
Auto Trans Oil SAE 90 0.9 320 @ 100°F N
Propane 0.46 0.2 @ 100°F N
Tars 1.2 Wide Range
PHARMACEUTICALS
Castor Oil 0.96 350 N
Cough Syrup 1.0 190 N
“Stomach” Remedy 1,500 T
Slurries
Pill Pastes 5,000 ± T
PLASTICS, RESINS
Butadiene 0.94 0.17 @ 40°F
Polyester Resin (Typ) 1.4 3,000 T
PVA Resin (Typ) 1.3 65,000
STARCHES, GUMS
Corn Starch Sol 22°B 1.18 32 T
Corn Starch Sol 25°B 1.21 300 T
SUGAR, SYRUPS,
MOLASSES
Corn Syrup 41 Be 1.39 15,000 @ 60°F N
Corn Syrup 45 Be 1.45 12,000 @ 130°F N
Glucose 1.42 10,000 @ 100°F
Molasses — A 1.42 280 to 5,000 @
100°F
Molasses — B 1.43 to 1,400 to 13,000
1.48 @ 100°F
Molasses — C 1.46 to 2,600 to 5,000 @
1.49 100°F
Sugar Syrups
60 Brix 1.29 75 @ 60°F N
68 Brix 1.34 360 @ 60°F N
76 Brix 1.39 4,000 @ 60°F N
WATER & WASTE
TREATMENT
Clarified Sewage Sludge 1.1 2,000 Range
Viscous Behavior Type:
N — Newtonian
T — Thixotropic
D — Dilatent