This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.

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The physical properties of fluids are perhaps among the most extensively investigated physical constants of any single group of materials. This is particularly true of the thermodynamic prop erties of pure substances since the condition of thermodynamic equilibrium provides the simplest considerations for experimental measurement as well as theoretical treatment. In the case of non equilibrium transport properties, the situation is significantly complicated by the necessity of measurement of gradients in the experiment and the mathematical difficulties in handling non equilibrium distribution functions in theoretical treatments. Hence, our knowledge of the trans port properties of gases and liquids is perhaps one order of magnitude lower than for equilibrium thermodynamic properties. This situation is very much apparent when examining the available nu merical data on the viscosity of fluids particularly at high pressures. In this work, the authors have performed an outstanding contribution to the engineering literature by their critical evaluation of the pressure dependence of the available data on the viscosity of selected substances. The recommended values reported in the tables and figures also incorporate the saturated liquid and gas states as well as the data of the dilute gas in an attempt to integrate the present work with the recently published work by CINDAS/Purdue University on the viscosity of fluids at low pressures [166]. A deliberate effort was made to treat as many of the substances in the CINDAS volume as possible for which adequate high pressure data exist.

This book is written for scientists involved in the calibration of viscometers. A detailed description for stepping up procedures to establish the viscosity scale and obtaining sets of master viscometers is given in the book. Uncertainty considerations for standard oils of known viscosity are presented. The modern viscometers based on principles of tuning fork, ultrasonic, PZT, plate waves, Love waves, micro-cantilever and vibration of optical fiber are discussed to inspire the reader to further research and to generate improved versions. The primary standard for viscosity is pure water. Measurements of its viscosity with accuracy/uncertainty achieved are described. The principles of rotational and oscillation viscometers are explained to enhance the knowledge in calibration work. Devices used for specific materials and viscosity in non SI units are discussed with respect to the need to correlate viscosity values obtained by various devices. The description of commercial viscometers meets the needs of the user.

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Wisdom is the principal thing; therefore get wisdom; and with all thy getting, get understanding. Proverbs 4:7 In the early chapters of the book of Proverbs there is a strong emphasis on three words: knowledge, understanding, and wisdom. Perhaps we can apply these words to our philosophy behind the technology of Predictive Process Control. Knowledge is the accumulation of information provided by education as we begin to store the data in our brains that should prepare us for the challenges of the manufacturing environment. It applies to every level and every opportunity of education, formal and informal. This is simply to Know, without any requirement except a good memory, and is the basis for the following two thoughts. Understanding is the assimilation of knowledge, or the thinking process, as we begin to arrange and rearrange the data we Know for quick recall as it may be needed. This also applies to every level and opportunity of education. It is Know-Why based upon what we Know, and it requires some scepticism of oversimplified answers and a hunger for mental consistency. Wisdom is the application of both knowledge and understanding in real life enterprises. As we apply both our knowledge and understanding in those situations, all three are further enhanced by each progressive experience. This is that wonderful Know-How - to apply our education based upon Know-why, which was based upon Knowledge - which provides the confidence we need to advance in all phases of performance.