Estimation Of Viscosity Values Of Different Samples Of Oil, Using A U-Tube Glass Viscometer
1.1 Background of the Study
The term ‘Viscosity’ describes a material’s property from a physicists point of view, it is a fluids thickness. Scientifically speaking, It is the measure of a fluids internal flow resistance to being deformed. (Szekely, 1999). Some liquid flow more easily than others do, for example honey is very thick and flows very slowly. Water is very thin and flow very quickly with this it shows that one is more viscous than the other. (Battle et al., 1990).
Viscosity can be defined as a term used to describe the resistance of low at a particular temperature. It is commonly perceived as flow behavior or resistance to pouring. Viscosity describes a fluids internal resistance to flow and may be thought as a measure of fluid friction. A fluids viscosity is determined by viscometry, which is part of a wider science called rheometry. Rheometry againg is part of rheology, the science of materials flow behavior and deformation. Therefore, since viscosity is a measure of the internal friction or the resistance to flow a liquid, then it is said that fluids that have low viscosity pour slowly (Molasses). (Geiger et al.,1990).
1.2 Aims and Objectives of the Study
- This research project is aimed at investigating the viscosity of different brands of oil samples using a glass U tube viscometer with a capillary tube build into one leg.
- To present an investigation results on the effects of the high viscosity and low volatility of raw vegetable oil sample.
- To determine the moisture contents of the sample
- To analyze the relationship between several types of oil which are defined by stoke law and conclusively to apply these in order to calculate the viscosity of the oils from my result
- To determine the viscosity of common liquids by measuring the transit time of marbles through the liquids / oils.
1.3 Scope and Limitation of the Study
This research work will be limited to the study of the viscosity of four (4) sample of oil found within our locality
- Vegetable oil
- Groundnut oil
- Red oil
- Turkey oil
The result obtained from this test method is dependent upon the behavior of the sample and is intended for application to liquids for which primarily the shear stress and shear rates are proportional.
1.4 Definition of Terms
This is defined as measure of the resistance of a liquid to deform under shear stress
This is a branch of rheology; the study of behavior of fluids under conditions of internal shear; the technology of measuring viscosity of fluids.
This is a substance that has not fixed shape and yields easily to external pressure; a gas or (especially) a liquid.
This is a measurement of the average kinetic energy of the molecules in an object or system.
The resistance that one surface or object encounters when moving over another.
This is defined as the component of stress complanar with a material across section. It is denoted by ɩ.
This is a branch of physics that deals with the deformation and flow of matter, especially the non Newtonian flow of liquids.
Summary, Conclusion and Recommendations
Viscosity in a layman’s knowledge is the thickness of a fluid, scientifically, it is the measure of a fluids internal friction. A fluid’s viscosity determined by viscometery, which is part of a wider science called rhemetry. Oil is any neutral, non-pola chemical substance that is a viscous liquid at ambient temperature. The s/i. of viscosity is the Pascal Second [Pa.S]. the Gaussian unit of viscosity is the poise (p=dyne s/cm). Stephen and Lucas, 1996). Kinematic viscosity is defined as a measure of flow of a liquid under the gravity. Therefore the more viscous the oil is the slower it flows and the less vsicous the oil is the faster it flows.
In conclusion, the viscosity of a liquid is a fluid’s resistance to shearing force. Any object will sink faster in fluid of low viscosity and will sink slower in a high viscosity fluid such as glycerin. The internal friction for any fluid is higher at low temperature and much lower at higher temperature.
From the finding of this study, it is established that vegetable oil is high in viscosity and this makes it flows faster.
- I there recommend that groundnut oil should be used in cooking cause of its/no cholesterol.
- Groundnut oil is a natural source of phytochemicals, antioxidants that protect our body from damage from toxins and free radicals. Because of this high content of antioxidant content, reduce inflammation in those who regularly induced it in their diet.
- Groundnut oil is also a good source of vitamin E a natural antioxidant.
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