Material Viscosity Table

Viscosity refers to the flowing or non-flowing property of a substance. Any fluid has a viscosity. The viscosity of a fluid is a measure of its resistance to shear forces. It is reflected in the initial and continuing flowing stages. For example, the fluid of high viscosity needs more power to flow than the one of low viscosity. Fluid viscosity is related to temperature.

Common measurement units of viscosity are poise (P), centipoise (cP), and pascal-second (Pa·s). The conversion between these units is as follows.
1 P=100 cP, 1 cP=1 mPa·s, 1000 mPa·s = 1 Pa·s

With the viscosity of 1 cP, water flows easily. The viscosity of common substances is listed below.
Water: 1 cP
Milk: 3 cP
Vegetable oil: 34 cP
Tomato sauce: 176 cP
Glycerin: 880 cP
Molasses: 1760 cP
Glue: 3000 cP
Syrup: 8640 cP
Sour cream: 15200 cP
 

Liquid medium	Absolute viscosity (cP)	Temperature (℃)	Liquid medium	Absolute viscosity (cP)	Temperature (℃)
Water	1	20	Pear syrup	4000	70
Air	0.0178	20	Concentrated orange juice 30Brix	630	21
Alcohol	1.2	20	Concentrated orange juice 30Brix	91	79
CTC	0.9	20	Concentrated orange juice 50Brix	2410	21
Benzene	0.6	20	Salad dressing	1300-2600	19
Ether	0.2	20	Ketchup	1000	29
Yogurt	152	40	Tomato paste 30%	195	19
Egg	150	4	Yeast slurry	20	19
Milk	3	18	Cooking oil	65	21
Whey (48% sugar)	180-1500	38	Cough syrup	190	29
Cream (30% fat)	14	16	Detergent	1470	20
Cream (40% fat)	48	16	Face cream	10000	21
Cream (50% fat)	112	16	Hair oil	5000	21
Cream (50% fat)	55	32	Emulsion	200	21
Beer	1.1	4.5	Shampoo	3000	35
Chocolate	17000	49	Soap solution	82	60
Chocolate milk	280	49	Glue	3000	22
Glucose	4300-8600	75-85	Glycerin	1500	20
Juice	55-75	19	Medium invert syrup	2400	20
Honey	3000	20	180# heavy oil	180	20