Viscosity effects added sugar

The highly viscous spray fluids used in pesticide application have been either water-in-oil emulsions or solutions of macromolecules both systems are non-Newtonian since their viscosity varies with the applied shear. While a viscosity parameter which is suitable for studies on drop formation was subsequently devised for such systems (II), it was necessary to use Newtonian liquids in the initial studies on the effect of viscosity on drop size. Sugar solutions behave as Newtonian liquids and provide a suitable means of varying viscosity over a wide range. These were prepared from a commercially available syrup by dilution with distilled water 1% w/v of a black dye (Nigrosine G140) was added to each solution to render the spray drops visible for sizing. 

Figure 23 (a) Effect of adding soy lecithin [initial viscosity of plain chocolate (cocoa butter content, 34.8%), >200 s] on the viscosity of chocolate, (b) Fat and lecithin contents of chocolate of identical viscosity (42 s). (c) Effect of adding soy lecithin to suspensions of ( ) cocoa butter and (A) ground sugar in cocoa butter on viscosity. Viscosity was measured at 50°C on Bournville Redwood-type viscometer. 

---