The table below shows the results of measurements of the viscosity of mixtures of cream with skimmed (skimmed) milk and distilled water as a function of fat concentration at 64 ° C
s, weight % 27.4 18.3 9.1 6.1 0
p*, g/cm3 0.9766 0.9889 1.002 1.008 1.015
n, cP 1.952 1.281 0.872 0.777 0.644
*p is the density of the emulsion; cream fat density 0.8887 g/cm3)
Use these data to plot the reduced viscosity versus fat volume fraction and determine the intrinsic viscosity [at ϕ → 0]. Is it equal to the theoretical coefficient of Einstein´s equation for suspensions?
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