Specific Gravity and Viscosity Table for Various Craft Products
If you're pushing fluids through a hose, pump, or heat exchanger, you are going to need to understand their viscosity in order to understand their particular flow rates. Using the chart below you can find the specific gravity and viscosity at common temperatures.
A couple of notes for those interested in this data:
Specific Gravity: the specific gravity, in this case, is the ratio of the density of the substance to the density of water.
SSU (Second, Saybolt universal): is a measure of the time that it takes for 60 cubic centimeters of the substance to flow through a specific tube.
| Product | Specific Gravity | Viscosity |
|---|---|---|
| Acetic Acid | ||
| 10% | 1.01 | 31.7 SSU @ 59°F |
| 50% | 1.06 | 33 SSU @ 59°F |
| 80% | 1.08 | 35 SSU @ 59°F |
| Animal Fat | 0.9 | 130 SSU @ 115°F |
| 50 SSU @ 200°F | ||
| Barbecue Sauce | 1.05 | 11,500 SSU @ 40-75°F |
| Beer | 1.02 | 32 SSU @ 68°F |
| Blood - Animal | .93-.98 | 15,000 SSU @ 55°F |
| Butter | .93-.98 | 15,000 SSU @ 55°F |
| 440 SSU @ 90°F | ||
| 220 SSU @ 115°F | ||
| Coconut Oil | 0.92 | 125 SSU @ 106°F |
| Corn Oil | 0.92 | 135 SSU @ 130°F |
| 54 SSU @ 212°F | ||
| Corn Starch Solutions | ||
| 22 Baume | 1.18 | 150 SSU @ 70°F |
| 130 SSU @ 100°F | ||
| 24 Baume | 1.2 | 600 SSU @ 70°F |
| 440 SSU @ 100°F | ||
| 25 Baume | 1.21 | 1400 SSU @ 70°F |
| 800 SSU @ 100°F | ||
| Cottage Cheese | 1.02 | 4,300 SSU |
| Cream (Sweet) | 1 | 73 SSU |
| .99 | 140 SSU | |
| .99 | 215 SSU | |
| Egg Yolk | 1.12 | 21,500 @ 35°F |
| Gelatin | 1.01 | 1,380-2,580 SSU |
| @ 160°F | ||
| Glucose | 1.35 - 1.44 | 35M - 100M SSU @ 100°F |
| 4M - 11M @ 150°F | ||
| Honey | 1.3 | 1250 - 1425 SSU @ 100°F |
| Ice Cream Mix | 1.15 | 1050 SSU @ 46°F |
| Lard | 0.96 | 287 @ 100°F |
| Linseed Oil | .92-.94 | 143 @ 100°F |
| 93 @ 130°F | ||
| Malt Syrup | 1.41 | 85,400 SSU @ 77°F |
| Maple Syrup | 1.37 | 2,000 SSU @ 68°F |
| Margarine | 0.93 | 13,900 SSU @ 84°F |
| Milk | 1.02 - 1.05 | 31.5 @ 68°F |
| Molasses | ||
| A. First | 1.4 - 1.46 | 1300 - 23,500 SSU @ 100°F |
| 700 - 8160 SSU @ 130°F | ||
| B. Second | 1.43 - 1.48 | 6535 - 61,180 SSU @ 100°F |
| 3058 - 15294 SSU @ 130°F | ||
| C. Blackstrap | 1.46 - 1.49 | 12,190 - 255M @ 100°F |
| Mustard | 1 | 17,000 SSU @ 85°F |
| Olive Oil | .91 - .92 | 200 SSU @ 100°F |
| Peanut Butter | 1.2 | 77,400 SSU @ 110 - 140°F |
| Sesame Seed Oil | 0.92 | 184 SSU @ 100°F |
| 110 @ 130°F | ||
| Soy Bean Oil | 0.91 | 500 SSU @ 44°F |
| Tomato Paste | 1.14 | 60M - 80M SSU |
| 21M SSU approx. | ||
| Water | 1 | 31 SSU @ 68°F |