Example of Measurement Display Using RsVisco

(1) Example of RsVisco Display
RsVisco software reads the measured results (CSV file) and creates
a graph representing the measuring viscosity in real-time, as shown
in the figures below. Figures 1 and 2 show the graphs representing
viscosity changes of silicon oil (a Newtonian fluid) measured at room
temperature while leaving it cooling down from about 45°C to 25°C.
Figure 1 shows the elapsed time plotted along the x-axis, with the
viscosity (left) and temperature (right) plotted along the y-axis.
Figure 2 presents the same data by plotting the temperature along
the x-axis and the viscosity along the y-axis. These graphs ideally
present the linearity of the correlation between changes in viscosity
in response to changes in temperature.

Figure 2. Correlation Between Viscosity Change in Response to Temperature
Change in Silicon Oil.

(2) Example of Viscosity Measurement of Water-Based Paint
Figure 3 shows a graph representing the measured result of a
water-based varnish at room temperature under fixed conditions.
This sample shows a stable viscosity despite the elapsed time.

Figure 4 shows the measured result of a water-based paint (black)
at room temperature under fixed conditions.

After starting the measurement, this sample shows a tendency of
gradually decreasing (thixotropy). To evaluate the viscosity of a
sample such as this one, experimentally find the time when the
decreasing tendency becomes slow. We can evaluate the viscosity
value from the time.

Figure 3. Example of Viscosity Measurement of Water-based Varnish

(3) Viscosity Measurement of Food
Figures 5 and 6 are graphs representing the measured results
of the viscosity of egg white while heating it with a heater from
room temperature to about 80°C. This clearly measures the
behavior of egg white rapidly coagulating over 60°C. The graphs
precisely show the properties of protein (albumin), which is the
main component of egg white.

Figure 6. Increasing the Process of Viscosity of Egg White with Temperature Increase

Figures 7 and 8 are graphs representing the measured results
of the viscosity of egg white (shown in Figures 5 and 6),
illustrated with logarithmic scale on the y-axes (viscosity).
Figure 8 in particular shows that when the temperature was
below 60°C, the viscosity of egg white decreased as the
temperature increased, like a common liquid does. Once it
surpassed 60°C, however, the viscosity increased rapidly as
its protein coagulated. The SV Series viscometer can capture
precise dynamic changes in viscosity as well as small changes
peculiar to a sample.

As demonstrated below, WinCT-Viscosity (RsVisco) can indicate
a logarithmic axis on the viscosity axis to clearly present the
changes in viscosity of a wide range, or of non-linearity.

Figure 9 shows an example of gelatin solutions with viscosity
measurements of 2.5% (green line) and 5% (red line) while
varying the temperatures. The temperature is plotted along
the x-axis, and the viscosity along the y-axis. The figure shows
that the coagulation point depends on the concentration of the solution.

Figure 11 shows the measured result of Worcester sauce
under fixed conditions (room temperature).The SV-10
measurement indicates that Worcester sauce shows a stable
viscosity in response to the elapsed time.