TABLE 130 (revised 1957). Viscosity, in Centipoises, of Sucrose Solutions For use in the calibration of viscometers, especially for the measurements of solutions of sugars and sugar products. These values are based upon measurements made at the National Bureau of Standards on solutions containing 30, 40, 50, 60, 65, and 70 percent of sucrose by weight in vacuum, using the value 1.0020 centipoises for water at 20° C and are estimated to be accurate to about 0.1 percent 1.789 1.741 1.695 1.867 1.817 1.769 2.469 2.393 2. 322 2.253 2. 187 2. 124 2 064 2 006 1. 951 1.897 1.846 2.589 2.509 2.433 2 360 2. 290 2. 224 2. 160 TABLE 131 (revised 1957). Viscosity of Sucrose Solutions at 20° C Relative to Values below 20 percent are calculated by the equation log 7/7н,0=1.089 x/1-x+0.39572; those values 20 to 75 percent are calculated from the 20° C values in table 130 by multiplying by the factor 1.0000/1.0020, or 0.998004. TABLE 132 (revised 1957). Viscosity, in Centipoises, of Sucrose Solutions From 0° to 40° C in 5-Degree Intervals These values are based on the same measurements employed in table 130. The values are extrapolated below the temperature range of the measurements. Above 35° C the tabulated values are based largely on the results of Bingham and Jackson [4], Landt [5], and Bennett and Nees [6]. Values extrapolated below the temperature range of the measurements. b In the original table in C440, p. 673, the tabulated value for 75% at 0° C (31,410) was incorrect. It should have been 30,420. 564.0 370. 1 251. 1 175.6 126.0 92.58 746.9 481.6 321.6 221.6 157.0 114.0 636.3 417.8 283.4 198.0 142.0 854.9 551.0 367.6 253.0 178.9 1170. 1631. 738.9 484.3 327.9 1009. 648.5 431.6 228.5 296.0 TABLE 133 (revised 1957). Viscosity, in Centipoises, of Sucrose Solutions, From 45° to 80° C in 5-Degree Intervals The tabulated values are based on the results of Bingham and Jackson [4], Landt [5], and Bennett and Nees [6]. |