HyFLIP - Viscosity Values

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	0.7
Alcohol, isopropyl	20	0.0024	Oil, hydraulic, HLP 100	20	0.3
Alcohol, methyl	20	0.00059	Oil, hydraulic, HLP 46	20	0.12
Alkyd resin	20	0.5 - 3.0	Oil, hydraulic, HLP 68	20	0.195
Apple sauce	20	1.5	Oil, linseed	40	0.03
Baby food	40	1.4	Oil, lubricating	20	0.06 - 0.2
Blood	37	0.003 - 0.004	Oil, machine, heavy	20	0.6
Butter	40	30.0	Oil, machine, light	20	0.15
Butterfat	40	0.045	Oil, motor, SAE 10	20	0.05
Caulk	20	1,000.0	Oil, motor, SAE 15	20	0.13
Chocolate sauce	50	0.28	Oil, motor, SAE 15W140	-15	3.0
Cocoa butter	60	0.05	Oil, motor, SAE 15W40	20	0.39
Cocoa paste	20	4.0	Oil, motor, SAE 5	20	0.03
Cream, 30-50% fat rate	20	0.115 - 0.02	Oil, motor, SAE 50	20	0.75
Di-propylene glycol	20	0.107	Oil, olive	40	0.04
Ethylene glycol	25	0.0161	Oil, palm	40	0.045
Ethylene glycol	100	0.00198	Oil, peanut	40	0.004
Fruit juice	20	0.05	Oil, soybean, processed	20	0.6 - 0.8
Fruit juice, concentrated	20	2.5	Oil, soybean	20	0.06
Gelatine	45	1.2	Oil, transformer	20	0.03
Glass, melting		100.0	Oil, turbine	20	0.2 - 1.1
Glass, softening		10.0	Oil, vitamin	10	4.5
Glass, working		1,000.0	Oleic acid	20	0.04
Gloss oil	20	7.1	Paraffin emulsion	20	3.0
Glucose	25	4.3 - 6.8	Peanut butter	20	150.0 - 250.0
Glycerine, 100%	20	1.49	Pectin	40	0.3
Glycol	20	0.04	Polyester resin	30	3.0
Gravy	80	0.11	Potassium hydroxide	20	0.067
Hand cream	20	8.0	Printing color	40	0.55 - 2.2
Honey	20	3.0 - 50.0	Pudding	40	1.0
Jam	20	8.5	Salad dressing	20	1.3 - 2.6
Ketchup	30	2.0 - 50.0	Shampoo	20	3.0
Lard	40	0.065	Sodium hydroxide, 50%	20	150.0 - 250.0
Liqueur	20	0.01 - 0.1	Soft cheese	60	30.0
Liquid egg	45	0.15	Sour cream	25	100.0
Liquid soap	60	0.085	Sugar solution, 65° Bx	20	0.12
Liquid wax	90	0.5	Sugar solution, 70° Bx	20	0.4
Malt extract	20	9.5	Syrup, chocolate	20	10.0 - 25.0
Mayonnaise	20	2.0	Syrup, corn	25	2.0 - 3.0
Milk	20	0.002	Syrup, maple	20	2.0 - 3.0
Milk, concentrated, sweetened	20	6.1	Tar	20	30,000.0
Milk, concentrated	40	0.08	Tomato purée	20	0.195
Molasses, 80° Bx	20	10.0	Toothpaste	40	70.0
Molasses, 83° Bx	20	50.0	Varnish, 25% pigments	20	3.0
Molasses, 85° Bx	20	100.0	Vegetable soup	20	0.43
Mustard	25	70.0	Water	0	0.00179
Oil, canola	20	0.16	Water	20	0.00100
Oil, castor	20	1.0 - 1.5	Water	40	0.00065
Oil, coconut	20	0.06	Water	100	0.00028
Oil, cod liver	40	0.035	Water varnish	20	0.9
Oil, corn	60	0.3	Whey	40	0.8 - 1.5
Oil, cotton	20	0.06	Yoghurt	40	0.15
Oil, gear, SAE 140	20	2.7