Measuring Olive Oil viscosity Using two methods stokes and poiseuille

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 h_glycerine = 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.