BSEN 3310 Flow Behavior Lab

Angela Carver, Group 2

Abstract
Viscosity is an important factor which affects the behavior of fluids. There are
several types of lab equipment used to measure the viscosity of a fluid. These
include capillary viscometers, rotational viscometers, and rheometers. The purpose
of this lab was to become familiar with the use of several of these devices and to
use the equipment to determine the flow behavior of several fluid products. Namely,
these fluid products were barbecue sauce, corn oil, dish soap, and starch-water
mixture. The apparent viscosity of barbecue sauce and corn oil was determined
using a Brookfield viscometer at five different settings of rotational speed. This data
was then used to calculate shear rate and shear stress in the fluid. A Bohlin
rheometer was used to collect additional data from the corn oil and barbecue sauce
as well as the dish soap and starch solution. The data from the Bohlin rheometer
was provided to the class by the instructor. Using these data, the fluid behavior type
was identified. Results showed that the barbecue sauce was a pseudoplastic and
the corn oil was a Newtonian fluid. The data given to the class from the Bohlin
rheometer confirmed these findings. It also showed the dish soap was a Newtonian
fluid and the starch solution was dilatant fluid.

Introduction
The viscosity of a fluid is its internal resistance to flow (Cengel et al., 2014).
One can measure this resistance using several types of lab equipment. In this lab,

students were introduced to three such devices. One of these devices is a capillary
viscometer, in which a liquid flows between two glass bulbs of known volume. The
time it takes the fluid to flow from one bulb to the other is recorded and used to
calculate viscosity. Another device to which students were introduced is a Bohlin
rheometer which uses a rotating spindle to measure viscosity as well as other
rheological properties. This rheometer precisely controls variables such as
temperature of the fluid and torque applied to the fluid.
The third device to which students were introduced is a Brookfield
viscometer. This viscometer was used to collect all the apparent viscosity data of
barbecue sauce and corn oil for this experiment. The Brookfield viscometer, like the
Bohlin rheometer, uses a rotating spindle to measure apparent viscosity of the fluid.
However, unlike the Bohlin rheometer, the volume of the fluid measured and the
temperature of the fluid are not automatically controlled. It is therefore less precise
than the Bohlin rheometer.
These measurements are important because the viscosity of a fluid
determines its suitability for various applications. It is particularly important in both
the food processing and biofuel industries. In order for photosynthetically produced
biofuels such as canola oil or peanut oil to be used in compression-ignition engines,
it must have the correct rheological characteristics including viscosity (Goodrum et
al., 1982). Also, determining the rheological properties of food products is necessary
to produce them on a large scale. These properties are needed to calculate the
behavior of fluids in pipelines, heat exchangers, and sterilizers used in industrial
food production (Ruiz et al., 1997). Also, rheometers are used to determine the yield
stress and viscosity of soil at various moisture contents and compaction levels
(Karmakar et al., 2006).

Objectives
The objectives of this lab are to (1) be introduced to flow measurement
equipment and to (2) determine the flow behavior of fluid products.

Materials and Methods

Materials required for this lab include a Brookfield digital (LVDV-E) viscometer
with cylindrical spindle set, barbecue sauce, corn oil, and beakers.
500 mL of each test fluid was measured into beakers. Spindle #4 was
selected for the barbecue sauce, and spindle #1 was selected for the corn oil. Two
measurements were taken from each fluid at each of 5 different speeds (Tables 1
and 2). The fluid samples were stirred after each measurement. All recorded
readings were above 10% of the viscometer range.

Results and Discussion

Brookfi eld Viscometer
The shear rate was calculated from the apparent viscosity data by multiplying
the speed of the spindle in revolutions per minute (rpm) by factors specific to the
spindle used. Spindle #4 was used to measure the barbecue sauce. To obtain the
shear rate, the speed in rpm was multiplied by the corresponding factor of 0.209N.
Spindle #1 was used to measure the corn oil; the speed in rpm for corn oil was
multiplied by the corresponding factor of 0.220N to obtain the shear rate. Then,
shear stress was obtained by taking the product of the average apparent viscosity
and shear rate (see Table 1 and Table 2 in the Tables and Graphs section below).
Apparent viscosity was plotted as a function of shear rate for both barbecue sauce
and corn oil, respectively. The shear stress of barbecue sauce and corn oil,

respectively, is also graphed as a function of shear rate. See Figures 1-4 in the
Tables and Graphs section below.
Apparent viscosity of the barbecue sauce decreases with increasing shear
rate. This suggests barbecue sauce is a pseudoplastic (Figure 3). The trendline in
this graph exhibits the characteristic concave down shape of a pseudoplastic fluid in
a shear stress vs. shear rate graph. The experimental data fits the trendline.
However, with an R2 value of about 0.93, there was some error. This was likely
caused by disturbance of the viscometer by group members leaning on the lab
bench while it was measuring the apparent viscosity.
Figure 2 shows that corn oil viscosity increases with increasing shear rate.
This behavior is typical of a dilatant fluid. However, if the fluid was dilatant, one
would expect apparent viscosity as a function of shear rate to be concave up. The
viscosity of a Newtonian fluid plotted against shear rate would be expected to be
linear with a slope of zero. Since the model function is concave down, the
interpretation of this data is uncertain. Figure 4 shows the shear stress of corn oil
increases linearly with increasing shear rate. This behavior indicates that corn oil is
a Newtonian fluid.

Bohlin Rheometer Data

The barbecue sauce data from the Bohlin rheometer (Figure 5) confirms that
barbecue sauce behaves as a pseudoplastic fluid; the figure shows that as the shear
rate increases, the fluid becomes less viscous. The model equation fits the data
well, as shown by the R2 value of 0.9932. This value is close to one, so the data fits
the power law equation for the trendline. As can be seen from the trendline
equation, the data fits the Ostwald-de Waele relationship: = K() n. From the
barbecue sauces trendline equation, it is seen that the flow behavior index of

barbecue sauce is approximated to be n=0.2867. Similarly, the consistency

coefficient is estimated to be K=17.759.
The corn oil data collected from the Bohlin rheometer (Figure 6) shows that
the corn oil is a Newtonian fluid. The linear trendline with intercept of 0 fits the data.
The R2 value is 0.9997, showing that the data fits the trendline well. The flow
behavior index is n=1 because corn oil is Newtonian. The consistency coefficient is
estimated to be K=0.0569.
The 54% starch and water mixture data from the Bohlin rheometer (Figure 7)
shows that it is a dilatant fluid; the viscosity of the fluid increases the more it is
sheared. The data fits the power law trendline to a lesser extent than the barbecue
sauce or the corn oil. With an R 2 value of 0.9618, the model equation is not a
perfect match for the data. It appears the behavior of the fluid begins to change as
the shear rate climbs above approximately 130 s-1. At approximately this point,
viscosity begins to increase more rapidly with shear rate. However, this is
conjecture and requires further research to confirm. The flow behavior index of the
54% starch and water mixture is estimated to be n=1.9426. The consistency
coefficient is estimated to be K=0.039.
The corn oil data taken from the Bohlin rheometer and plotted at different
temperatures (Figure 8) shows that heating corn oil decreases its viscosity. Since
corn oil is a Newtonian fluid, meaning the shear stress is the product of shear rate
and viscosity, the dynamic viscosity of corn oil at each temperature is equal to the
slope of the trendline at each temperature. The slopes of the curves were tabulated
as a function of temperature (Table 3). Using these numbers, the viscosity of corn oil

has been plotted against temperature (Figure 10). Figure 10 illustrates the decrease
in viscosity of corn oil as temperature increases.
Figure 9 compares shear stress with respect to shear rate between different
types of dish soap. These dish soaps behave as Newtonian fluids. This can be seen
from the linear trendlines in Figure 9 whose R2 values are all near to or equal to one.
As above, the viscosity of the soaps can be estimated by the slopes of the trendline.
These estimates are compiled in Table 4. From this data, it can be inferred that
higher viscosity dish soaps are more effective at cleaning than lower viscosity dish
soaps. The viscosity of the name brand Palmolive soaps are higher than the
discount PriceFirst soap. Also, the degreaser Palmolive soap has a higher viscosity
than the traditional Palmolive. Thus, the soap that is expected to clean more
efficiently has a higher viscosity.

Combined Data
In Figures 11 and 12, the data from both the Brookfield viscometer and the
Bohlin rheometer are plotted on the same graph for barbecue sauce and corn oil,
respectively. There are significantly more data points from the Bohlin rheometer
than from the Brookfield viscometer. While the few data points from the Brookfield
viscometer appear to follow the same trend as the data from the Bohlin rheometer,
the Bohlin viscometer data is more detailed and a better reflection of the properties
of the fluid.

Tables and Graphs

Table 1. Apparent Viscosity, Shear Rate, and Shear Stress
of Barbecue Sauce from Brookfield Viscometer
speed
trial 1
trial 2
averag
shear
shear
(rpm)
apparent
apparent
e
rate (sstress
1
viscosity
viscosity
(Pas)
)
(Pa)
(Pas)
(Pas)
1
72
68.4
70.2
0.209
14.7
2.5
39.4
39.4
39.4
0.523
20.6
5
19.4
20.8
20.1
1.05
21.0
6
20.4
19.8
20.1
1.25
25.2
10
13.98
13.38
13.68
2.09
28.6

Table 2. Apparent Viscosity, Shear Rate, and Shear Stress

of Corn Oil from Brookfield Viscometer
speed
trial 1
trial 2
average shear
shear
(rpm)
apparent
apparent
(Pas)
rate (s stress
1
viscosity
viscosity
)
(Pa)
(Pas)
(Pas)
20
0.0393
0.0396
0.03945 4.40
0.174
30
0.0416
0.0416
0.0416
6.60
0.275
50
0.0436
0.0433
0.04345 11.0
0.478
60
0.0437
0.0436
0.04365 13.2
0.576
100
0.04643
0.04613
0.04628 22.0
1.018

2.5
2

f(x) = 71.57 x^-1.36

R = 0.99

1.5

Apparent Viscosity (Pas)

1
0.5
0
10

20

30

40

50

Shear Rate (s-1)

60

70

80

Figure 1. Apparent Viscosity versus

Shear Rate of Barbecue Sauce at
25C from Brookfield Viscometer

25
f(x) = 1.63E+015 x^10.39
R = 0.99

20
15

Apparent Viscosity (Pas)

10
5
0
0.04 0.04 0.04 0.04 0.04 0.04 0.05 0.05 0.05

Shear Rate (s-1)

Figure 2. Apparent Viscosity

versus Shear Rate of Corn Oil at
25C from Brookfield
Viscometer

35
30

f(x) = 22.95 x^0.27

R = 0.93

25
20

Shear Stress (Pa)

15
10
5
0

0.5

1.5

2.5

Shear Rate (s-1)

Figure 3. Shear Stress versus Shear Rate of

Barbecue Sauce at 25C from Brookfield
Viscometer

1.2
1
f(x) = 0.04x
R = 1

0.8

Shear Stress (Pa) 0.6

0.4
0.2
0

10

15

20

25

Shear Rate (s-1)

70
60
50

f(x) = 17.76 x^0.29

R = 0.99

40

shear stress (Pa)

30
20
10
0
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00

Figure 4. Shear
Stress
versus Shear
Shear rate
(s-1)
Rate of Corn Oil at 25C from
Brookfield Viscometer

Figure 5. Shear Stress versus Shear

Rate of Barbecue Sauce at 25C
from Bohlin Rheometer

250.00
200.00
150.00

shear stress (Pa)

100.00

f(x) = 0 x^1.94
R = 0.96

50.00
0.00
0.00

50.00

100.00 150.00 200.00 250.00

Shear rate (s-1)

5
4.5
4
3.5

Figure 6. Shear Stress versus Shear

Rate of Corn Oil at 25C from Bohlin
Rheometer
f(x) = 0.06x
R = 1

shear stress (Pa) 2.5

2
1.5
1
0.5
0
0.00 10.0020.0030.0040.0050.0060.0070.0080.00

shear rate (s-1)

Figure 7. Shear Stress versus Shear

Rate of 54% Starch and Water
Mixture at 25C from Bohlin
Rheometer

50
45
40

f(x) = 0.61x
f(x)
R ==10.58x
R = 1

35

Shear Stress (Pa)

30

Palmolive degreaser

25

Linear (Palmolive degreaser)

Palmolive traditional

20
15
10

Linear (Palmolive traditional)

f(x) = 0.24x
R = 1

PriceFirst Soap
Linear (PriceFirst Soap)

5
0
0.00 20.00 40.00 60.00 80.00

shear rate (s-1)

8
7
6

Figure 8. Shear Stress versus Shear

of Corn Oil at various
temperatures (C) from Bohlin
Rheometer

f(x) = 0.09x
Rate
R = 1

10 C
Linear (10 C)

25 C
Linear (25 C)

shear stress (Pa)

40 C

f(x) = 0.06x
R = 1

Linear (40 C)
55 C

Linear (55 C)

f(x) = 0.03x
R = 1

70 C
85 C

f(x) = 0.02x
R
f(x)==0.99
0.02x
f(x)==0.98
0.01x
R
R = 0.97

Linear (70 C)
Linear (85 C)

0
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00

shear rate (s-1)

Figure 9. Shear Stress versus Shear

Rate of Three Different Dish Soaps at
25 C from Bohlin Rheometer

70
60
50
40

shear stress (Pa)

30

Brookfield Viscometer
Bohlin Rheometer

20
10
0

10

20

30

40

50

60

70

shear rate (s-1)

0.1 Figure
0.09 Oil
0.08

10. Dynamic Viscosity of Corn

with Respect to Temperature (C)
from Bohlin Rheometer

0.07
0.06

dynamic viscosity

0.05
0.04
0.03
0.02
0.01
0

10

20

30

40

50

60

70

80

90

temperature (C)

Figure 11. Shear Stress Plotted Against

Shear Rate of Barbecue Sauce at 25 C
with Data from both Brookfield
Viscometer and Bohlin Rheometer

80

5
4.5
4
3.5
3

shear stress (Pa)

2.5
Brookfield Viscometer

Bohlin Rheometer

1.5
1
0.5
0

10

20

30

40

50

60

shear rate (s-1)

Figure 12. Shear Stress Plotted Against

Shear Rate of Corn Oil at 25 C with
Data from both Brookfield Viscometer
and BohlinViscosity
Rheometer
Table 4. Estimated
of Soap by
Type
soap
viscosity (Pas)
Palmolive degreaser

0.6149

Palmolive traditional

0.5772

PriceFirst Soap

0.2358

Table 3. Estimated Viscosity of Corn Oil

as a Function of Temperature
temperature (C)
viscosity (Pas)
10
0.0937
25
0.0569
40
0.0347
55
0.0235
70
0.0173
85
0.0135

70

80

Conclusions
Based on the data collected from the Brookfield viscometer, barbecue sauce
is a pseudoplastic. Both the decreasing viscosity with increasing shear rate shown in
Figure 1 and the downward concavity of the curve in Figure 3 indicate that it is a
pseudoplastic. The data on barbecue sauce from the Bohlin rheometer confirms that
it is a pseudoplastic.
The behavior of corn oil is less certain based on the data collected from the
Brookfield viscometer. While the linear relationship shown in Figure 4 suggests corn
oil is a Newtonian fluid, Figure 2 does not exhibit the expected characteristics of a
Newtonian fluid. The apparent viscosity of Newtonian fluids does not vary with shear
rate. Therefore, if corn oil were a Newtonian fluid, it is expected that the graph of
apparent viscosity as a function of shear rate would be a linear relationship with a
slope of 0. Because this is not the case, a definitive conclusion cannot be drawn
from the data from the Brookfield viscometer alone. However, the Bohlin rheometer
data confirms that corn oil is a Newtonian fluid. This data also indicates that corn oil
viscosity decreases with increasing temperature.
The Bohlin rheometer data also shows that the 54% starch and water mixture
is a dilatant fluid. However, its trendline curve does not fit the data as well as the
barbecue sauce or corn oil trendlines. This indicates that it may possibly change
behavior as shear rate increases. This requires further research to determine.
The Bohlin rheometer data on dish soaps also shows that the efficiency of
soap is likely linked to its viscosity. The more efficient the soap, the higher its
viscosity.

References
Cengel, Y. A., & Cimbala, J. M. (2014). Fluid Mechanics: Fundamentals and
Applications. (3rd ed.) New York, NY: McGraw-Hill.
Goodrum, J. W., Law, S. E. (1982). Rheological Properties of Peanut Oil-Diesel Fuel
Blends. Transactions of the ASABE. 25 (4): 0897-0900.
Karmakar, S. R., Kushwaha, R. L. (2006). Soil Viscosity and Yield Stress
measurement using a Motorized Rheometer. 2006 ASAE Annual Meeting.
Paper number 061094.
Vlez-Ruiz, J. F., Barbosa-Cnovas, G. V. (1997). Effects of Concentration and
Temperature on the Rheology of Concentrated Milk. Transactions of the
ASAE. VOL. 40(4):1113-1118.