Approximate Viscosities of Some Common Liquids

Liquid	Specific Gravity @ 16°C	Absolute Viscosity cP	Temperature C°	Viscosity Type N = Newtonian T = Thixotropic
Acetate Glue		1200-1400	20	T
Baby Food		1400	93	T
Batter		29,500	30	T
Beet Sauce		1950	76	T
Biscuit Cream Premix		29,200	18	T
Bone Oil	0.92	48	54	N
Brewers Yeast		368	18	T
Broth Mix		430	18	T
Butter Deodorised		45	50	N
Butter Fat		42	43	N
Butter Fat		20	65	N
Carob Bean Sauce		1500	30	T
Castor Oil	0.96	580	27	N
Castor Oil		36	80	N
Chinawood Oil	0.94	300	21	N
Chocolate		280	49	T
Citrus Fruit Pulp	1.27	600	20	T
Cocoa Butter	0.92	50	60	N
Cocoa Butter	0.87	0.5	100	N
Coconut Oil	0.93	55	24	N
Coconut Oil		30	38	N
Cod Oil	0.93	32	38	N
Coffee Liquor 30-40%		10-100	20	T
Condensed Milk		40-80	40-50	N
Condensed Milk 75% Solids	1.3	2160	20	T
Corn Oil	0.92	28	57	N
Cottage Cheese		30,000	18	T
Cotton Seed Oil	0.88	62	24	N
Cotton Seed Oil	0.93	24	52	N
Cream 30% Fat	1.0	14	16	N
Cream 45% Fat	0.99	48	16	N
Cream 50% Fat	0.98	112	16	N
Cream 50% Fat		55	32	N
Cresol Crystals		10	18	T
Custard	1.6	1500	85-90	T
Detergents		1470	70	T
Diethylene	1.12	32	21	N
Edible Oil	0.9	65	20	N
Ethylene	1.12	18	21	N
Fruit Juice	1.04	55-75	18	N
Gelatine 37% Solids		1190	43	T
Glucose	1.3	4300-8600	25-30	T
Glycerine 100%	1.26 at 20°C	648	20	N
Glycerine 100%		176	38	N
Gravy Slurry	1.0	110	80	T
Hand Cream		780	18	T
Isopropyl Alcohol	1.11	1.9	85	N
Jam Garnish		8440	16	T
Lacquer 25% Solids		3000	18	T
Lard	0.96	62	38	N
Lard Oil	0.91-0.93	40-47	38	N
Latex Emulsion	1.0	200	24	T
Latex Emulsion		48	65	T
Linseed Oil Raw	0.93-0.94	29	38	N
Malt Extract	1.4	3000	60	T
Malt Extract 80%		9500	18	T
Mayonnaise		20,000	20	T
Milk	1.02-1.05	2.0	18	N
Milk	1.02-1.05	1.0	52	N
Milk Whey 48% Sugar		800-1500	40	T
Mincemeat		100,000	30	T
Mousse Mix		1200	5	T
NaOH 20%	1.22	1.0	18	N
NaOH 30%	1.33	1.0	18	N
NaOH 40%	1.43	20	18	N
Olive Oil	0.91	40	38	N
Orange Juice Concentrate	30 Brix	630	20	N
Orange Juice Concentrate	30 Brix	91	80	N
Orange Juice Concentrate	50 Brix	2410	20	N
Orange Juice Concentrate	50 Brix	330	80	N
Palm Oil	0.92	43	38	N
Paraffin Emulsion	1.2	3000	18	T
Peanut Oil	0.92	38	38	N
Pectin		300	38	N
Pectin		345	27	N
Plastisol	2.5	28,000	18	T
Polyester	1.1 at 30%	3000	30	T
Polyisobutylene	1.09 at 85°	12,500	85	T
Polypropylene		240,000	50	T
Printers Ink		550-2200	38	T
Printers Ink		238-660	54	T
Process Cheese		6500	80	T
Process Cheese		30,000	18	T
Propylene	1.04	52	21	N
Resin Solution		880	24	T
Resin Solution		975	21	T
Resin Solution		7140	18	T
Rice Pudding		10,000	100	T
Salad Cream		1300-2600	18	T
Sauce – Apple	1.1	500	80	T
Shampoos		3000	36	T
Soap Arylan	1.0 at 40°C	630	60	T
Soap Solution	1.03 at 60°C	82	60	T
Sorbitol	1.29	200	20	N
Soya Bean Oil	0.93	60	24	N
Soya Bean Oil		12	80	N
Soya Bean Slurry		5000-10,000	50-90	T
Sperm Oil	0.88	24	38	N
Sulphonic Acid	1.04	125	30	T
Tomato Ketchup		1000	30	T
Tomato Paste 30%		195	18	T
Toothpaste		70,000-100,000	18	T
Triacetate Dope		48,000/60,000	40	T
Triethylene	1.12	40	21	N
Turpentine	0.86	2.0	16	N
Vinegar		12-15	20	N
Wax	0.9	500	93	T
Whale Oil	0.93	25-39	38	N
Whole Egg		150	4.5	T
Yeast Surry		20	18	T
Yoghurt	1.15	152	40	T

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Approximate Viscosities of Some Common Liquids