Poise
Encyclopedia
The poise is the unit of dynamic viscosity in the centimetre gram second system of units
. It is named after Jean Louis Marie Poiseuille
(and not related to the ordinary word poise, even though its meaning might seem connected).
The analogous unit in the International System of Units
is the pascal second (Pa·s):
The poise is often used with the metric prefix centi-. A centipoise is one one-hundredth of a poise, and one millipascal-second (mPa·s) in SI units. (1 cP = 10−2 P = 10−3 Pa·s) Centipoise is properly abbreviated cP, but the alternative abbreviations cps, cp, and cPs are also commonly seen.
Water has a viscosity of 0.00899 Poise at 25 °C and a pressure of 1 atmosphere
.
can be used to measure centipoise.
When determining centipoise, all other fluids are calibrated to the viscosity of distilled water at STP. (in some practices, one can use the following approximation: water at approximately 70 °F (21 °C) is about one centipoise).
Thicker liquids like honey have higher viscosities. For example, while ethylene glycol
has a viscosity of just 15 centipoise, honey
has a viscosity of 2 000 centipoise and molasses
has a viscosity of 5 000 centipoise. Lard
has a viscosity of a 100 000 centipoise.
Centimetre gram second system of units
The centimetre–gram–second system is a metric system of physical units based on centimetre as the unit of length, gram as a unit of mass, and second as a unit of time...
. It is named after Jean Louis Marie Poiseuille
Jean Louis Marie Poiseuille
Jean Louis Marie Poiseuille was a French physician and physiologist.Poiseuille was born in Paris, France.From 1815 to 1816 he studied at the École Polytechnique in Paris. He was trained in physics and mathematics. In 1828 he earned his D.Sc...
(and not related to the ordinary word poise, even though its meaning might seem connected).
The analogous unit in the International System of Units
Si
Si, si, or SI may refer to :- Measurement, mathematics and science :* International System of Units , the modern international standard version of the metric system...
is the pascal second (Pa·s):
The poise is often used with the metric prefix centi-. A centipoise is one one-hundredth of a poise, and one millipascal-second (mPa·s) in SI units. (1 cP = 10−2 P = 10−3 Pa·s) Centipoise is properly abbreviated cP, but the alternative abbreviations cps, cp, and cPs are also commonly seen.
Water has a viscosity of 0.00899 Poise at 25 °C and a pressure of 1 atmosphere
Atmosphere (unit)
The standard atmosphere is an international reference pressure defined as 101325 Pa and formerly used as unit of pressure. For practical purposes it has been replaced by the bar which is 105 Pa...
.
Use in laboratory
A viscometerViscometer
A viscometer is an instrument used to measure the viscosity of a fluid. For liquids with viscosities which vary with flow conditions, an instrument called a rheometer is used...
can be used to measure centipoise.
When determining centipoise, all other fluids are calibrated to the viscosity of distilled water at STP. (in some practices, one can use the following approximation: water at approximately 70 °F (21 °C) is about one centipoise).
Thicker liquids like honey have higher viscosities. For example, while ethylene glycol
Ethylene glycol
Ethylene glycol is an organic compound widely used as an automotive antifreeze and a precursor to polymers. In its pure form, it is an odorless, colorless, syrupy, sweet-tasting liquid...
has a viscosity of just 15 centipoise, honey
Honey
Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...
has a viscosity of 2 000 centipoise and molasses
Molasses
Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar. The word molasses comes from the Portuguese word melaço, which ultimately comes from mel, the Latin word for "honey". The quality of molasses depends on the maturity of the sugar cane or sugar beet,...
has a viscosity of 5 000 centipoise. Lard
Lard
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...
has a viscosity of a 100 000 centipoise.