Measuring Olive Oil viscosity Using two methods stokes and poiseuille

Authors

  • Hosam Naal Tishreen University

Abstract

In this research we measured viscosity of two kind of olive oil, using two methods. We assure of accuracy of the tow methods by using a standard of glycerine, which its viscosity at 21 oC is hglycerine = 13.5 p, after that we measured viscosity of olive oil, first kind of olive oil we obtained from local market in Lattakia city (best kind), and the other kind of olive oil we got it from burned olive trees which burned about October 2020, we measured viscosity using both methods, and observed that the value of olive oil viscosity from the local market in Lattakia city in stokes method at temperature 25 oC is  h OO  = 0.87  p, and in poiseuille method is h OO  = 0.86  p, while the olive oil obtained from burned olive trees had the value in stokes method at temperature 25 oC h B  OO  = 0.91  p, and in poiseuille method h B  OO  = 0.92  p.

Author Biography

Hosam Naal, Tishreen University

Assistant Professor, Department of Basic Sciences, Faculty of Agriculture

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Published

2022-06-16

How to Cite

1.
حسام نعال. Measuring Olive Oil viscosity Using two methods stokes and poiseuille. TUJ-BA [Internet]. 2022Jun.16 [cited 2024Nov.24];44(2):31-44. Available from: https://journal.tishreen.edu.sy/index.php/bassnc/article/view/12710

Issue

Vol. 44 No. 2 (2022): Tishreen University Journal of Research and Scientific Studies - Basic Sciences Series

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Articles

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