Abstract
One of the most important properties of liquids is their viscosity. It characterizes the magnitude of the internal friction when the individual layers of the liquid change relative to each other. A study was conducted to determine the effect of higher shear rates on the absolute viscosity of vegetable oil at various temperatures from 3 to 100°C. The absolute viscosity of the vegetable oil was determined using the HAAKE MARS iQ Air, a rotating viscometer with a coaxial cylinder. Based on the rheograms, it is observed that the vegetable oil is most viscous at 100°C and least viscous at 3°C. The absolute viscosity of vegetable oil is reported to decrease with increasing temperature.
Published Version
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