Here is a table with dynamic viscosity values for different substances. The dynamic viscosity's associated SI unit is Pascal Second [Pa s] and represented through the Greek letter μ (“Mu”). Some resources use other units, so please make sure that you always look for values with Pascal Second.
Please be careful when you get dynamic viscosity values from different sources, e.g. books or the Internet: Some substances have very low viscosity values, and therefore you will often see a “milli” (m) or “micro” (µ) prefix with the unit. The latter prefix can normally be seen with gasses, but they are not relevant for RealFlow. If the prefix is “milli” the value has to be divided by 1,000; with “micro” by 1,000,000. In the table below, all values have been converted into Pa s and you can use them directly.
| Substance | T [°C] | Viscosity [Pa s] | Substance | T [°C] | Viscosity [Pa s] |
|---|---|---|---|---|---|
| Alcohol, ethyl | 20 | 0.0011 | Oil, gear, SAE 90 | 20 | 3.0 |
| Alcohol, isopropyl | 20 | 0.0024 | Oil, hydraulic, HLP 100 | 20 | 0.03 |
| Alcohol, methyl | 20 | 0.00059 | Oil, hydraulic, HLP 46 | 20 | 0.75 |
| Alkyd resin | 20 | 0.5 - 3.0 | Oil, hydraulic, HLP 68 | 20 | 0.045 |
| Apple sauce | 20 | 1.5 | Oil, linseed | 40 | 0.04 |
| Baby food | 40 | 1.4 | Oil, lubricating | 20 | 0.04 |
| Blood | 37 | 0.003 - 0.004 | Oil, machine, heavy | 20 | 0.045 |
| Butter | 40 | 0.045 | Oil, machine, light | 20 | 0.3 |
| Butterfat | 40 | 0.107 | Oil, motor, SAE 10 | 20 | 3.0 |
| Caulk | 20 | 0.55 - 2.2 | Oil, motor, SAE 15 | 20 | 3.0 |
| Chocolate sauce | 50 | 0.004 | Oil, motor, SAE 15W140 | -15 | 1.0 |
| Cocoa butter | 60 | 0.15 | Oil, motor, SAE 15W40 | 20 | 0.115 - 0.02 |
| Cocoa paste | 20 | 0.085 | Oil, motor, SAE 5 | 20 | 0.16 |
| Cream,30-50% fat rate | 20 | 0.5 | Oil, motor, SAE 50 | 20 | 1.0 - 1.5 |
| Di-propylene glycol | 20 | 0.05 | Oil, olive | 40 | 1.3 - 2.6 |
| Ethylene glycol | 25 | 2.5 | Oil, palm | 40 | 30.0 |
| Ethylene glycol | 100 | 1.2 | Oil, peanut | 40 | 0.06 - 0.2 |
| Fruit juice | 20 | 0.43 | Oil, soybean, processed | 20 | 0.28 |
| Fruit juice, concentrated | 20 | 2.7 | Oil, soybean | 20 | 0.065 |
| Gelatine | 45 | 0.7 | Oil, transformer | 20 | 3.0 |
| Glass, melting | 4.3 - 6.8 | Oil, turbine | 20 | 0.06 | |
| Glass, softening | 0.04 | Oil, vitamin | 10 | 0.6 - 0.8 | |
| Glass, working | 1.49 | Oleic acid | 20 | 2.0 - 50.0 | |
| Gloss oil | 20 | 8.0 | Paraffin emulsion | 20 | 0.195 |
| Glucose | 25 | 7.1 | Peanut butter | 20 | 0.03 |
| Glycerine, 100% | 20 | 0.3 | Pectin | 40 | 0.2 - 1.1 |
| Glycol | 20 | 0.12 | Polyester resin | 30 | 4.5 |
| Gravy | 80 | 0.195 | Potassium hydroxide | 20 | 0.9 |
| Hand cream | 20 | 0.15 | Printing color | 40 | 70.0 |
| Honey | 20 | 0.05 | Pudding | 40 | 0.12 |
| Jam | 20 | 4.0 | Salad dressing | 20 | 0.4 |
| Ketchup | 30 | 0.067 | Shampoo | 20 | 70.0 |
| Lard | 40 | 0.06 | Sodium hydroxide, 50% | 20 | 150.0 - 250.0 |
| Liqueur | 20 | 0.08 | Soft cheese | 60 | 100.0 |
| Liquid egg | 45 | 6.1 | Sour cream | 25 | 10.0 - 25.0 |
| Liquid soap | 60 | 8.5 | Sugar solution, 65° Bx | 20 | 2.0 - 3.0 |
| Liquid wax | 90 | 3.0 | Sugar solution, 70° Bx | 20 | 2.0 - 3.0 |
| Malt extract | 20 | 0.035 | Syrup, chocolate | 20 | 30,000.0 |
| Mayonnaise | 20 | 0.03 | Syrup, corn | 25 | 1,000.0 |
| Milk | 20 | 0.01 - 0.1 | Syrup, maple | 20 | 10.0 |
| Milk, concentrated, sweetened | 20 | 0.3 | Tar | 20 | 1,000.0 |
| Milk, concentrated | 40 | 9.5 | Tomato purée | 20 | 100.0 |
| Molasses, 80° Bx | 20 | 0.6 | Toothpaste | 40 | 0.00179 |
| Molasses, 83° Bx | 20 | 0.15 | Varnish, 25% pigments | 20 | 0.00100 |
| Molasses, 85° Bx | 20 | 2.0 | Vegetable soup | 20 | 0.00065 |
| Mustard | 25 | 10.0 | Water | 0 | 0.00028 |
| Oil, canola | 20 | 50.0 | Water | 20 | 0.0011 |
| Oil, castor | 20 | 100.0 | Water | 40 | 0.0024 |
Oil, coconut | 20 | 0.002 | Water | 100 | 0.00059 |
| Oil, cod liver | 40 | 0.8 - 1.5 | Water varnish | 20 | 0.003 - 0.004 |
| Oil, corn | 60 | 0.05 | Whey | 40 | 0.0161 |
| Oil, cotton | 20 | 0.13 | Yoghurt | 40 | 0.00198 |
| Oil, gear, SAE 140 | 20 | 0.39 |