Honey viscosity

Molecules move faster as temperature increases, and this allows them to slide by one another more easily. Thus, viscosity decreases as temperature increases. This dependence is quite noticeable for highly viscous substances such as honey and syrup, which are much easier to pour when hot than when cold. 

The popularity of this extraction method ebbs and flows as the years go by. SFE is typically used to extract nonpolar to moderately polar analytes from solid samples, especially in the environmental, food safety, and polymer sciences. The sample is placed in a special vessel and a supercritical gas such as CO2 is passed through the sample. The extracted analyte is then collected in solvent or on a sorbent. The advantages of this technique include better diffusivity and low viscosity of supercritical fluids, which allow more selective extractions. One recent application of SFE is the extraction of pesticide residues from honey [27]. In this research, liquid-liquid extraction with hexane/acetone was termed the conventional method. Honey was lyophilized and then mixed with acetone and acetonitrile in the SFE cell. Parameters such as temperature, pressure, and extraction time were optimized. The researchers found that SFE resulted in better precision (less than 6% RSD), less solvent consumption, less sample handling, and a faster extraction than the liquid-liquid method [27]. 

In some liquids, the molecules find it harder to slide past each other. These liquids are more viscous, which means, as you may recall from the Pitch Drop Experiment in chapter 5, that they have more resistance to flow. Try pouring water into one glass and corn syrup or honey into another. Which takes longer The corn syrup is more viscous—sometimes we say that it is thicker. Viscosity is important in industrial processes, like refining and using oil. 

Ripened Xanthate (Viscose) Honey like viscose solution... 

For simple fluids, also known as Newtonian fluids, it is easy to predict the ease with which they will be poured, pumped, or mixed in either an industrial or end-use situation. This is because the shear viscosity or resistance to flow is a constant at any given temperature and pressure. The fluids that fall into this category are few and far between, because they are of necessity simple in structure. Examples are water, oils, and sugar solutions (e.g., honey unit hi.3), which have no dispersed phases and no molecular interactions. All other fluids are by definition non-Newtonian, so the viscosity is a variable, not a constant. Non-Newtonian fluids are of great interest as they encompass almost all fluids of industrial value. In the food industry, even natural products such as milk or polysaccharide solutions are non-Newtonian. 

There are numerous examples where food extensional properties are relevant from the product quality perspective - some obvious examples include the extensibility of doughs, stretching of Mozzarella or Pizza cheese melts, extrusion-cooking of cereals, flow of honey and treacle. Overall, dough products have received the most attention. The importance of extensional viscosity in food processing has been reviewed by Escher (44 and references therein). 

Burdock (Lappa tamentosa Lam. and Lappa major Gaertn.) honey is of a dark olive color and has a sharp spicy aroma and a high viscosity. 

Ideal fluids are those in which there is no loss of energy due to friction, there are no interactions between the molecules that make up the fluid, and there are no interactions between the fluid molecules and the pipe, tubing, or container. In everyday life we deal with real fluids not ideal fluids. Viscosity is a measure of a fluid s resistance to flow. Fluids with high viscosity such as honey do not flow very readily, while fluids with low viscosity such as water flow more easily. Let s take a closer look at a real fluid flowing through a horizontal pipe of length L and cross-sectional area A, as shown in Figure 5.12. 

Compared to most white and red wines, Vin Santo wines, and especially the slightly sweet and sweet styles, are characterized primarily by their flavor and taste, rather than their aroma. Accordingly, in addition to sweetness and acidity, the most used descriptors to evaluate Vin Santo in relation to its perception in the mouth are alcoholicity (warm sensation), texture, viscosity, and overall taste persistence. Among the flavor descriptors, those relating to caramelization (like flavors of honey, milk-honey candy, molasses, caramel) are the most used, as these are more suitable to describe the different Vin Santo. It is estimated that these descriptors... 

Viscosity is one of the physical properties of honey that depends on its water content (Olaitan et ah, 2007). Moreover, the content of insoluble matter in water present in the honey is an important method for detecting impurities. The impurities content must not exceed the maximum allow limit of 0.1 g/100 g. 

Some materials, including solutions of certain kinds of polymers, however behave strangely. When subjected to some force, their viscosities can change, and in weird ways. Such materials are said to be non-Newtonian materials. Consider two funnels, one containing honey and the other mayonnaise (Figure 6-2). Although both are viscous fluids, only the honey flows from the... 

Let s designate a force such as stirring or spreading a shear force. By shearing we mean forcing the molecules to slide past each other. No matter how hard we stir a pot of water or a jar of honey at constant temperature, the viscosity remains the same because both are Newtonian liquids. But what happens when we stir some polymer solutions It depends. Not all of the examples we discuss below are true solutions. So we ll use the broader term fluid. ... 

The WLF equation was also used to correlate viscosity versus temperature data on honeys (Al-Malah et al., 2001 Sopade et al., 2003). Because of the empirical nature of the Fulcher equation and the empirical origin of the WLF equation, their use with... 

Sopade, P.-A., Halley, P., Bhandari, B., D Arcy, B., Doebler, C., and Caffin, N. 2003. Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys. J. Food Eng. 56(1) 67-75. 

Viscosity (dynamic) a 15% w/w solution in acetone with a moisture content of 0.4% has a viscosity of 50-90 mPas (50-90 cP). This is a good coating solution with a honey-like consistency, but the viscosity is influenced by the purity of the solvent. 

For comparison, it should be noted that water has a viscosity of about 0.01 dPa s, glycerine at room temperature is about 7 dPa s and honey about 10 —10 dPa s. With industrial glasses, the viscosity is technologically significant in the range of 10 —10 - dPa s. A typical viscosity curve of glass is shown in Fig. 31. 

Viscosity is the resistance to flow of a liquid. Honey has a high viscosity at room temperature, and freely flowing gasoline has a low viscosity. The viscosity of a liquid can be measured with a viscometer such as the one in Figure 13-7. 

The particle diameters of some dilute Raffo sols have been determined as 0.1-0.5 fim [31, 32]. The densities of Raffo sols increase linearly with the sulfur content and reach a value of 1.24 g cm at 16 °C for a sulfur content of 450 g [30]. After evaporation of some of the water sulfur contents of up to 600 g have been obtained Such sols are of oily or honey-like viscosity [30]. More dilute sols are clear yellow liquids stable for several weeks and undecomposed even when heated to 100 °C, provided all salts have been carefully removed. No phase transition occurs on heating up to 150 °C [30] which indicates that the sulfur and the polythionates of the sol are in a liq-uid-like state. 

Viscosity is the resistance to flow in a liquid. The lower the viscosity, the more readily the liquid flows. For example, water has a low viscosity and flows readily, whereas honey, with a high viscosity, flows poorly. The viscosity of the oil is largely determined by the amount of lighter and heavier fractions that it contains. The greater... 

Water pours out of a glass easily, but honey does not it pours as slowly as molasses. Some liquids flow with ease others do not. Those that don t are described as viscous liquids. Viscosity is a measure of a fluid s resistance to flow the greater the resistance to flow, the greater the viscosity. As you might suspect, the viscosity of a liquid is affected by the strength of the intermolecular forces in the liquid. The stronger the intermolecular forces, the greater the resistance to flow. 

The viscosity is a measure of resistance to flow. If we tip over a glass of water on the table, the water will spill out before we can stop it. If we tip over a jar of honey, we probably can set it upright again before much honey flows out this is possible because the honey has much greater resistance to flow, more viscosity, than water. A more precise definition of viscosity is possible in terms of the following experiment. 

Viscosity You are already familiar with viscosity if you have ever tried to get honey out of a bottle. Viscosity is a measure of the resistance of a liquid to flow. The particles in a liquid are close enough for attractive forces to slow their movement as they flow past one another. The viscosity of a liquid is determined by the type of intermolecular forces in the liquid, the size and shape of the particles, and the temperature. 

---