cent.. | 0.1391 | 0.1350 | 1,089
Ghatti, 5 per cent.. | 0.1795 | 0.1760 | 1,420
Ghatti, 5 per cent.. | 0.1527 | 0.1485 | 1,198
Ghatti, 5 per cent.. | 0.1139 | 0.1083 | 873
Ghatti, 5 per cent.. | 0.1419 | 0.1369 | 1,104
Dextrin............. | 0.0398 | 0.0255 | 169
Dextrin............. | 0.0341 | 0.0196 | 129
Dextrin............. | 0.0455 | 0.0380 | 306
Gum substitute...... | 0.0318 | 0.0224 | 180
Gum substitute...... | 0.0318 | 0.0224 | 180
Amrad............... | 0.0793 | 0.0708 | 570
Australian.......... | 0.0378 | 0.0283 | 228
Australian.......... | 0.0365 | 0.0268 | 216
Brazilian........... | 0.0668 | 0.0627 | 506
Brazilian........... | 0.0516 | 0.0445 | 359
Ghatti.............. | 0.3636 | 0.3621 | 2,920
---------------------+--------------+------------+----------
In the column for [eta] corrected the differences due to the use of
different instruments are of course eliminated. The absolute viscosity
of water at 15 deg. C. determined in four different instruments is shown
below. Poiseuille's value for water being 0.0122.
--------------+-------------+-------------+-------------+-------------+
Instrument. | 1. | 2. | 3. | 4. |
--------------+-------------+-------------+-------------+-------------+
[eta] corrtd. | 0.0109 | 0.01185 | 0.0124 | 0.0120 |
of water. | | | | |
K_{1} value.. | 0.000000898 | 0.000000863 | 0.000000932 | 0.00000052 |
K_{2} value.. | 0.235 | 0.2175 | 0.226 | 0.0204 |
--------------+-------------+-------------+-------------+-------------+
The above values for various gums and dextrins were obtained at a
constant temperature of 15 deg. C. and are compared with water at that
temperature. It is of the utmost importance that the temperature of the
water surrounding the bulbs should be adjusted for each series of
experiments to the temperature at which the absolute viscosity of the
water was determined. As far as we have ascertained, in gum solutions
there is a steady diminution in viscosity with increase of temperature
until a certain temperature is reached, beyond which increase of heat
does not marked
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