i88 
BULLETIN OF THE BUREAU OF FISHERIES. 
Table VI. — Dogfish-Liver and Soya-Bean Oil Mixtures. 
25 PER CENT SOYA BEAN. 
Temperature. 
Viscosity. 
Fluidity. 
Right limb. 
Left limb. 
Average. 
Degrees. 
30 
0. 4121 
0.412s 
0.4123 
2.42s 
SO 
. 2121 
. 2094 
. 2108 
4 - 744 
70 
. 1234 
. 1227 
. 1231 
8. 123 
90 
.07952 
• 07934 
. 07941 
12. 59 
so PER CENT SOYA BEAN. 
30 
0. 4099 
0.4130 
O.4IIS 
2.430 
so 
. 2074 
. 2082 
. 2078 
4 * 813 
70 
. 1215 
. 1227 
. 1221 
A 190 
90 
. 07930 
• 07954 
. 07942 
12. 59 
75 PER CENT SOYA BEAN. 
30 
0. 4074 
0. 4071 
0. 4073 
2.455 
SO 
. 2072 
.2075 
. 2074 
4. 822 
70 
. 1210 
. 1214 
. ISI 3 
8. 251 
90 
.07852 
. 07865 
• 07859 
12. 72 
Table VII. — Dogfish-Liver and China-Wood Oil Mixtures. 
so PER CENT CHINA WOOD. 
Temperature. 
Viscosity. 
Fluidity. 
Right limb. 
Left limb. 
Average. 
Degrees. 
30 
35 
0. 6926 
0. 6942 
0. 7950 
•6934 
I- 258 
1.442 
SO 
• 389s 
•387s 
■388s 
2.574 
70 
. 2085 
. 2080 
.2083 
4. 801 
90 
.1258 
- 1259 
• 1259 
7 - 943 
The viscosity and fluidity are pictured graphically in figures i to 3. According to 
Bingham’s fluidity hypothesis,® the fluidities of liquid mixtures should be additive when 
there is no association or action between the components. This is true when the 
fluidity-temperature curve is linear. It may be seen from figure 2 that the fluidities 
of dogfish, linseed, and soya-bean oils are nearly linear functions of the temperature and 
their curves have the same slope. 
Figure 3 shows that mixtures of these oils have fluidities which are linear functions 
of the composition. On the other hand, China-wood oil behaves differently. Its 
a Bingham, E. C. and Harrison. J. P.: Viskositat und fiuiditat. Zeitschrift fiir physikalische Chemie, bd. 66, p. 1-32, 
1909. Leipzig. 
