358
Dixon Sanitary 2014
800.789.1718
Pump Technical
Viscosity Chart
Fluid
Specific
Gravity
Viscosity CPS
Viscous
Type
Reference
Water
1.0
1.0
N
Adhesives
"
Box" Adhesives
1
+-
3,000
T
PVA
1.3
100
T
Rubber & Solvents
1.0
15,000
N
Bakery
Batter
1.0
2,000
T
Butter (Melted)
0.98
18 @ 140
°F
N
Egg (Whole)
0.5
60 @ 50
°F
N
Emulsifier
20
T
Frosting
1.0
10,000
T
Lectithin
3,250 @ 125
°F
T
77%
Sweetened Condensed Milk
1.3
10,000 @ 77
°F
N
Yeast Slurry 15%
1.0
180
T
Beer/Wine
Beer
1.0
1.1 @ 40
°F
N
Brewers Concentrated Yeast (80% solids)
16,000 @ 40
°F
T
Wort
Wine
1
Confectionery
Caramel
1.2
400 @ 140
°F
Chocolate
1.1
17,000 @ 120
°F
T
Fudge (Hot)
1.1
36,000
T
Toffee
1.2
87,000
T
Cosmetics/Soaps
Face Cream
10,000
T
Hair Gel
1.4
5,000
T
Shampoo
5,000
T
Toothpaste
20,000
T
Hand Cleaner
2,000
T
Dairy
Cottage Cheese
1.08
225
T
Cream
1.02
20 @ 40
°F
N
Milk
1.03
1.2 @ 60
°F
N
Process Cheese
30,000 @ 160
°F
T
Yogurt
1,100
T
Detergents
Detergent Concentrate
10
N
Dyes & Inks
Printers Ink
1
to 1.38
10,000
T
Dye
1.1
10
N
Gum
5,000
T
Fats & Oils
Corn Oil
0.92
30
N
Lard
0.96
60 @ 100
°F
N
Linseed Oil
0.93
30 @ 100
°F
N
Peanut Oil
0.92
42 @ 100
°F
N
Soybean Oil
0.95
36 @ 100
°F
N
Vegetable Oil
0.92
3 @ 300
°F
N
Misc. Foods
Black Bean Paste
10,000
T
Cream Style Corn
130 @ 190
°F
T
Catsup (Ketsup)
1.11
560 @ 145
°F
T
Pablum
4,500
T
Pear Pulp
4,000 @ 160
°F
T
Mashed Potato
1
20,000
T
Potato Skins & Caustic
20,000 @ 100
°F
T
Prune Juice
1
60 @ 120
°F
T
Orange Juice Concentrate
1.1
5,000 @ 38
°F
T
Tapioca Pudding
0.7
1,000 @ 235
°F
T
Mayonnaise
1
5,000 @ 75
°F
T
33%
Tomato Paste
1.14
7,000
T
Honey
1.5
1,500 @ 100
°F
N - Newtonian
T - Thixotropic
D - Dilatent
W