1

New Method of Evaluating the Flow Properties of Thickening Agents

20130906

AampD Company Limited

2

1) Introduction

In recent years the number of places where viscosity has started to be evaluated has increased　　Viscosity measurement of blood or bile

　Viscosity measurement to decide the drinkingsensation in the throat from soft drinks

　Viscosity measurement relating to eating or swallowing　rArr　 possibly triggering pneumonia in the elderlyViscosity of food products is an influenceViscosity management at care facilities or the performance of commercially available thickening agents areproblems that have arisen recently　　　　　　　　　　　　　

3

Thickening agents Xanthane gum　 CMC (carboxymethyl cellulose)　 HPC (hydroxypropylcellulose)

　 Lecithin

A rheometer is proposed as a new tool for evaluating these and other agents

2) Aim of new product development

4

3) Measurement principles Theoretical modelRz is the mechanical impedance the sensor plates receive from the liquid

　f vibration frequency (Hz) A surface areaof both sides of the sensor platesη viscosity of liquid ρ density of liquid

If the force by which the electromagnetic driver gives the fixed vibration velocity Veiωt to the sensor plates is stated as F

　The force generated by the electromagnetic driver is proportional to the product of viscosity η and density ρF generated by the electromagnetic driver is found with the following formula

　I drive current (A) B density of magnetic flux (T) l coil length (m)

fARz π

fAVe

FR tiz π

lBIF

5

4) Product appearance and sensor specifics　

Constant heat water tank Anti-vibration table

RV-10000

Enlargement of sensor unit

6

5) Static viscosity　

① Capillary viscometersKinetic viscosity = Viscosity Density

② Rotational viscometersViscosity

③ Vibro viscometersStatic viscosity = Viscosity times Density

7

6) Product Specifications　

Measurement method Tuning fork vibro methodnatural frequency 30Hz Amplitude range 007mm to 12mm (at tip of fork)

Amplitude (at tip) Viscosity range 007mm 2000 to 25000 mPabulls 01mm 20 to 25000 mPabulls 02mm 03 to 25000 mPabulls 04mm 03 to 12000mPabulls 06mm 08mm 03 to 5000 mPabulls

Viscosity measurement range

10mm 12mm 03 to 3000 mPabulls

Temperature measurement range

0 to 160degC

Temperature measurement accuracy

0 to 20degC plusmn1degC 20 to 30degC plusmn05degC 30 to 100degC plusmn2degC 100 to 160degC plusmn4degC

8

7) RV10000 Relationship between viscosity measurement range and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates)

The shear rate for vibro visocometers is calculated and notated as an effective (RMS) value

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

2

1) Introduction

In recent years the number of places where viscosity has started to be evaluated has increased　　Viscosity measurement of blood or bile

　Viscosity measurement to decide the drinkingsensation in the throat from soft drinks

　Viscosity measurement relating to eating or swallowing　rArr　 possibly triggering pneumonia in the elderlyViscosity of food products is an influenceViscosity management at care facilities or the performance of commercially available thickening agents areproblems that have arisen recently　　　　　　　　　　　　　

3

Thickening agents Xanthane gum　 CMC (carboxymethyl cellulose)　 HPC (hydroxypropylcellulose)

　 Lecithin

A rheometer is proposed as a new tool for evaluating these and other agents

2) Aim of new product development

4

3) Measurement principles Theoretical modelRz is the mechanical impedance the sensor plates receive from the liquid

　f vibration frequency (Hz) A surface areaof both sides of the sensor platesη viscosity of liquid ρ density of liquid

If the force by which the electromagnetic driver gives the fixed vibration velocity Veiωt to the sensor plates is stated as F

　The force generated by the electromagnetic driver is proportional to the product of viscosity η and density ρF generated by the electromagnetic driver is found with the following formula

　I drive current (A) B density of magnetic flux (T) l coil length (m)

fARz π

fAVe

FR tiz π

lBIF

5

4) Product appearance and sensor specifics　

Constant heat water tank Anti-vibration table

RV-10000

Enlargement of sensor unit

6

5) Static viscosity　

① Capillary viscometersKinetic viscosity = Viscosity Density

② Rotational viscometersViscosity

③ Vibro viscometersStatic viscosity = Viscosity times Density

7

6) Product Specifications　

Measurement method Tuning fork vibro methodnatural frequency 30Hz Amplitude range 007mm to 12mm (at tip of fork)

Amplitude (at tip) Viscosity range 007mm 2000 to 25000 mPabulls 01mm 20 to 25000 mPabulls 02mm 03 to 25000 mPabulls 04mm 03 to 12000mPabulls 06mm 08mm 03 to 5000 mPabulls

Viscosity measurement range

10mm 12mm 03 to 3000 mPabulls

Temperature measurement range

0 to 160degC

Temperature measurement accuracy

0 to 20degC plusmn1degC 20 to 30degC plusmn05degC 30 to 100degC plusmn2degC 100 to 160degC plusmn4degC

8

7) RV10000 Relationship between viscosity measurement range and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates)

The shear rate for vibro visocometers is calculated and notated as an effective (RMS) value

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

3

Thickening agents Xanthane gum　 CMC (carboxymethyl cellulose)　 HPC (hydroxypropylcellulose)

　 Lecithin

A rheometer is proposed as a new tool for evaluating these and other agents

2) Aim of new product development

4

3) Measurement principles Theoretical modelRz is the mechanical impedance the sensor plates receive from the liquid

　f vibration frequency (Hz) A surface areaof both sides of the sensor platesη viscosity of liquid ρ density of liquid

If the force by which the electromagnetic driver gives the fixed vibration velocity Veiωt to the sensor plates is stated as F

　The force generated by the electromagnetic driver is proportional to the product of viscosity η and density ρF generated by the electromagnetic driver is found with the following formula

　I drive current (A) B density of magnetic flux (T) l coil length (m)

fARz π

fAVe

FR tiz π

lBIF

5

4) Product appearance and sensor specifics　

Constant heat water tank Anti-vibration table

RV-10000

Enlargement of sensor unit

6

5) Static viscosity　

① Capillary viscometersKinetic viscosity = Viscosity Density

② Rotational viscometersViscosity

③ Vibro viscometersStatic viscosity = Viscosity times Density

7

6) Product Specifications　

Measurement method Tuning fork vibro methodnatural frequency 30Hz Amplitude range 007mm to 12mm (at tip of fork)

Amplitude (at tip) Viscosity range 007mm 2000 to 25000 mPabulls 01mm 20 to 25000 mPabulls 02mm 03 to 25000 mPabulls 04mm 03 to 12000mPabulls 06mm 08mm 03 to 5000 mPabulls

Viscosity measurement range

10mm 12mm 03 to 3000 mPabulls

Temperature measurement range

0 to 160degC

Temperature measurement accuracy

0 to 20degC plusmn1degC 20 to 30degC plusmn05degC 30 to 100degC plusmn2degC 100 to 160degC plusmn4degC

8

7) RV10000 Relationship between viscosity measurement range and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates)

The shear rate for vibro visocometers is calculated and notated as an effective (RMS) value

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

4

3) Measurement principles Theoretical modelRz is the mechanical impedance the sensor plates receive from the liquid

　f vibration frequency (Hz) A surface areaof both sides of the sensor platesη viscosity of liquid ρ density of liquid

If the force by which the electromagnetic driver gives the fixed vibration velocity Veiωt to the sensor plates is stated as F

　The force generated by the electromagnetic driver is proportional to the product of viscosity η and density ρF generated by the electromagnetic driver is found with the following formula

　I drive current (A) B density of magnetic flux (T) l coil length (m)

fARz π

fAVe

FR tiz π

lBIF

5

4) Product appearance and sensor specifics　

Constant heat water tank Anti-vibration table

RV-10000

Enlargement of sensor unit

6

5) Static viscosity　

① Capillary viscometersKinetic viscosity = Viscosity Density

② Rotational viscometersViscosity

③ Vibro viscometersStatic viscosity = Viscosity times Density

7

6) Product Specifications　

Measurement method Tuning fork vibro methodnatural frequency 30Hz Amplitude range 007mm to 12mm (at tip of fork)

Amplitude (at tip) Viscosity range 007mm 2000 to 25000 mPabulls 01mm 20 to 25000 mPabulls 02mm 03 to 25000 mPabulls 04mm 03 to 12000mPabulls 06mm 08mm 03 to 5000 mPabulls

Viscosity measurement range

10mm 12mm 03 to 3000 mPabulls

Temperature measurement range

0 to 160degC

Temperature measurement accuracy

0 to 20degC plusmn1degC 20 to 30degC plusmn05degC 30 to 100degC plusmn2degC 100 to 160degC plusmn4degC

8

7) RV10000 Relationship between viscosity measurement range and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates)

The shear rate for vibro visocometers is calculated and notated as an effective (RMS) value

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

5

4) Product appearance and sensor specifics　

Constant heat water tank Anti-vibration table

RV-10000

Enlargement of sensor unit

6

5) Static viscosity　

① Capillary viscometersKinetic viscosity = Viscosity Density

② Rotational viscometersViscosity

③ Vibro viscometersStatic viscosity = Viscosity times Density

7

6) Product Specifications　

Measurement method Tuning fork vibro methodnatural frequency 30Hz Amplitude range 007mm to 12mm (at tip of fork)

Amplitude (at tip) Viscosity range 007mm 2000 to 25000 mPabulls 01mm 20 to 25000 mPabulls 02mm 03 to 25000 mPabulls 04mm 03 to 12000mPabulls 06mm 08mm 03 to 5000 mPabulls

Viscosity measurement range

10mm 12mm 03 to 3000 mPabulls

Temperature measurement range

0 to 160degC

Temperature measurement accuracy

0 to 20degC plusmn1degC 20 to 30degC plusmn05degC 30 to 100degC plusmn2degC 100 to 160degC plusmn4degC

8

7) RV10000 Relationship between viscosity measurement range and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates)

The shear rate for vibro visocometers is calculated and notated as an effective (RMS) value

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

6

5) Static viscosity　

① Capillary viscometersKinetic viscosity = Viscosity Density

② Rotational viscometersViscosity

③ Vibro viscometersStatic viscosity = Viscosity times Density

7

6) Product Specifications　

Measurement method Tuning fork vibro methodnatural frequency 30Hz Amplitude range 007mm to 12mm (at tip of fork)

Amplitude (at tip) Viscosity range 007mm 2000 to 25000 mPabulls 01mm 20 to 25000 mPabulls 02mm 03 to 25000 mPabulls 04mm 03 to 12000mPabulls 06mm 08mm 03 to 5000 mPabulls

Viscosity measurement range

10mm 12mm 03 to 3000 mPabulls

Temperature measurement range

0 to 160degC

Temperature measurement accuracy

0 to 20degC plusmn1degC 20 to 30degC plusmn05degC 30 to 100degC plusmn2degC 100 to 160degC plusmn4degC

8

7) RV10000 Relationship between viscosity measurement range and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates)

The shear rate for vibro visocometers is calculated and notated as an effective (RMS) value

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

7

6) Product Specifications　

Measurement method Tuning fork vibro methodnatural frequency 30Hz Amplitude range 007mm to 12mm (at tip of fork)

Amplitude (at tip) Viscosity range 007mm 2000 to 25000 mPabulls 01mm 20 to 25000 mPabulls 02mm 03 to 25000 mPabulls 04mm 03 to 12000mPabulls 06mm 08mm 03 to 5000 mPabulls

Viscosity measurement range

10mm 12mm 03 to 3000 mPabulls

Temperature measurement range

0 to 160degC

Temperature measurement accuracy

0 to 20degC plusmn1degC 20 to 30degC plusmn05degC 30 to 100degC plusmn2degC 100 to 160degC plusmn4degC

8

7) RV10000 Relationship between viscosity measurement range and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates)

The shear rate for vibro visocometers is calculated and notated as an effective (RMS) value

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

8

7) RV10000 Relationship between viscosity measurement range and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates)

The shear rate for vibro visocometers is calculated and notated as an effective (RMS) value

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

9

8) RV10000 Relationship between viscosity value and shear rate

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

10

9) Test results 1 Xanthane gum

(1) Density and viscositynon-Newtonian

0

1000

2000

3000

4000

5000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

1 viscosity 3 viscosity 5 viscosity 10 viscosity

2013082

Controlled at 25 using a water jacket

5mm from the wall

13ml glass cup used

3915mPas10

939mPas5

316mPas3

108mPas1

3579mPas10(-86)

708mPas5(-246)

270mPas3(-146)

74mPas1(-312)

X 39

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

11

9) Test results 2 CMC (Carboxymethyl cellulose)

(2) Density and viscosityCMC

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

11000

12000

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

viscosity 1 Viscosity 3 Viscosity 5 Viscosity 10

20130821

10707mPas1010533mPas10(-16)

2070mPas5 2004mPas5(-32)

483mPas3 463mPas3(-42)

44mPas1 42mPas1(-41)

X 250

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

12

9) Test results 3 HPC (Hydroxypropyl cellulose)

(3) Relationship of molecular mass and viscosityHPC

0

100

200

300

400

500

0 02 04 06 08 1 12

Amplitude (mm)

Visc

osity

(mPa

s)

20 to 29mPasmolecular weight 40000

60 to 100mPasmolecular weight 140000

1000 to 5000mPasmolecular weight 910000

201308Specified viscosity

27200mPas1000 to 5000mPas

637mPas60 to 100mPas

222mPas20 to 29mPas

26766mPas(-16)

641mPas(+06)225mPas(+14)

Molecular weight(GPC method)

X 100

Controlled at 25 using awater jacket5mm from the wall13ml glass cup used

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

13

9) Test results 4 Lecithin

(4) Relationship of temperature and viscositySoy lecithin

0100020003000400050006000700080009000

100001100012000

0 02 04 06 08 1 12Amplitude (mm)

Vis

cosi

ty (

mP

as

)Temperature 25 Temperature 30 Temperature 45

20130828

10217mPas259888mPas(-32)

6935mPas306805mPas(-19)

2731mPas45 2734mPas(+01)

-9

-10

Controlled using a

water jacket

5mm from the wall

13ml glass cup used

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

14

9) Test results　5 Moisturizing skincare cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

15

9) Test results　6 Cornstarch

(5) Measurement example of a Dilatant fluid - 1

Corn starch solution

0

500

1000

1500

2000

2500

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty （

mPa

s） Concentration 62(mass proportion)

Concentration 60(mass proportion)

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

16

9) Test results　7 Fresh cream

Fresh cream 36 fat

8

10

12

14

16

18

20

22

24

26

28

0 02 04 06 08 1 12

Amplitude (mm)

Vis

cosi

ty (

mP

as)

Viscosity

20130627Controlled at 5 using a water jacket5mm from the wall13ml glass cup used

(5) Measurement example of a Dilatant fluid - 2

921mPas

1789mPas(+942)

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream

17

10) ConclusionMeasurement results for each thickening agent

　The difference in viscosity value attributable to the difference in density was confirmed in a short amount of time In particular the increase in viscosity for CMC when the density rose was striking

　A drop in viscosity could be seen in typical thickeners with a rise in shear rate though they had weak non-Newtonian properties

　It became clear that HPC was a Newtonian fluid The results of the testing also revealed that the viscosity value of the high viscosity sample given by tuning fork method was incongruent with the nominal value

　It was revealed that the viscosity of lecithin dropped approx 10 with every 1degC rise in temperature Non-Newtonian properties could also be seen with higher shear rate x lower temperature

　An increase in the viscosity value by raising the shear rate was confirmed in the cornstarch solution and fresh cream