TABLE 313.— VISCOSITY OF GLUCOSE 113 321 



(Temperature variation) 

 Viscosity values given as logio y (poises) 



As with other liquids in the temperature interval of high viscosities, measured values 

 for glucose depend on the thermal treatment to which the sample is subjected prior to and 

 during measurement. Prolonged holding at a given temperature followed by rapid cooling 

 to a lower temperature at which viscosity is measured will result in increasing values with 

 time. Decreasing viscosity values with time will result from the reverse temperature treat- 

 ment. At temperatures of high viscosity, constant, or equilibrium, viscosity values will be 

 found only after long holding at the given temperature or after slow and controlled cooling 

 from conditions of low viscosity to the desired temperature. 



113 Barton, Spaght, and Richardson, Journ. Appl. Phys., vol. 5, p. 156, 1934. 



TABLE 314.— VISCOSITY AND DENSITY OF GLYCEROL IN AQUEOUS 

 SOLUTION AT 20°C * 



* Tables 314 and 315 taken from Nat. Rur. Standards Techn. Pap. No. 112, 1918. Glycerol data. 

 Table 314, from Archbutt, Deeley, and Gerlack; castor oil data, Table 315. from Kahlhaum'and Raber. 

 Archbutt and Deeley give for the density and viscosity of castor oil at 65.6°C, 0.9284 and 0.605, respec- 

 tively; at 100°C, 0.9050 and 0.169. 



t The kinematic viscosity is the ordinary viscosity in cgs units (poises) divided by the density in g/cm 3 . 

 The cgs unit of kinematic viscosity is the stoke. 



SMITHSONIAN PHYSICAL TABLES 



