Determination of Fluidity of Chocolate Syrup

Colton Van Vossen

BSEN 3310

Team 2

ABSTRACT. Viscosity is a crucial fluid behavior used in engineering design. Analysis of

viscosity for various fluids was to be determined. The analysis consisted of data interpretation of
data gathered on chocolate syrup using a viscometer, and predetermined data from a Bohlin
rheometer on various fluids. Data trends were plotted, and further analysis of the data derived
from the graphs was accomplished. The pseudoplastic fluids had relatively high viscosities, while
the Newtonian fluids had relatively low viscosities. The dilatant fluid viscosity changed greatly
with increasing shear stress. 0W-20 engine oil was determined to be the most suitable engine oil
for cold temperatures. This analysis combines fluid behavior concepts to demonstrate practical
application methods in engineering design.

INTRODUCTION. Fluid dynamics is an important aspect of the engineering discipline.

Viscosity is a characteristic of a fluid that relates to its resistance to flow. Shear rate is the rate at
which layers in a fluid pass over another, and shear stress pertains to the forces applied shear to
the material and is commonly used in force determinations within engineering. Apparent
viscosity relates to these concepts of a fluid at a specific temperature and may be used to
demonstrate a graphical relationship between shear stress and shear rate. This is beneficial to
engineers because these concepts help to describe non-Newtonian fluids, which can be applied to
the engineering design process. Such applications include the use of non-Newtonian fluids in
vehicular design as magnetorheological fluid in the braking system. Plotting shear stress versus
shear rate will determine the viscosity of the fluid, and using a power equation trendline will give
the consistency coefficient value and flow behavior index. A Newtonian fluid will have a flow
behavior index (n) value of nearly 1, a dilatant fluid will have an n value of greater than 1, and a
pseudoplastic fluid will have an n value of less than 1. The consistency coefficient value (K) is a
measure of a fluid’s viscosity at a specific shear rate. Trends were to be established for various
fluids using pre-determined data from a Bohlin rheometer, which measures data such as shear
rate and shear stress. Additionally, an analysis of chocolate syrup’s apparent viscosity was
accomplished using a viscometer and data from a Bohlin rheometer to determine its status as
Newtonian or non-Newtonian (Çengel et. al. ch. 2).

OBJECTIVES. Determine the apparent viscosity of chocolate syrup and classify it as

Newtonian or non-Newtonian based on graphical data derived from viscometer and rheometer
data. Additionally, to become familiar with the use of flow behavior analysis equipment using
data on various fluids.

METHODS. To meet the objectives of this analysis, a 500mL beaker and viscometer were
prepared. To fit the spindle, it was attached to the viscometer and lowered into the beaker until
the notch was in the fluid and the bottom of the spindle was at least 10mm from the bottom of
the beaker. Fitted with the SP-4 spindle, the viscometer was used starting at 15.00rpm. The
velocity in rpm and viscosity in mPa-s were recorded after 60 seconds. The spindle was retracted
from the beaker and the chocolate syrup was stirred. The spindle was lowered back into the
beaker, then the velocity was increased to 25.00rpm and adequately recorded. This process was
repeated in 25.00rpm increments up to 200.00rpm, excluding 175.00rpm. After gathering the
viscosity readings of the 7 different velocities, the process was repeated to gather a second
reading for each velocity to ensure accuracy. After repeating the process, the spindle was
removed, the syrup was disposed of, and all materials were cleaned thoroughly. The apparent
viscosity at set rpm values were plotted versus the set rpm values on a scatter plot, and the trend
was analyzed. Bohlin data on chocolate syrup was also graphed to determine fluid behavior.

Analysis of data from a Bohlin rheometer was performed on a starch-water mixture,

mayonnaise, and 20W-50 engine oil. Each fluid was graphed on Excel by plotting the given
shear rate versus the given shear stress. The consistency coefficient value, K (Pa-sn), and the
viscosity, µ (Pa-s), were determined using a power equation trendline. The power equation also
gives the flow behavior index (n). Analysis of these values gives the viscosity at a given shear
rate and determines fluid behavior.

Further analysis on Bohlin data using 0W-20 engine oil was accomplished for shear stress
versus shear rate at 15°C intervals, starting at 10°C and ending at 85°C, and plotted accordingly
on a single graph. From the power equations for each temperature’s trendline, the viscosity was
determined. Viscosity for each temperature was then plotted as a function of temperature.
The final analysis was of Bohlin data for 0W-20 engine oil and 20W-50 engine oil, with
their respective shear stresses plotted versus their respective shear rates. These were plotted to
establish trends between temperature and viscosity for each oil type.
RESULTS/DISCUSSION. The experiment using the viscometer with chocolate syrup allowed
for conversion of data into a graphical representation (Figure 1.1 and Figure 1.2). This graphical
representation depicted an inverse trend between viscosity, in mPa-s, and angular velocity, in
rpm. This would mean that as angular velocity increases, the viscosity of chocolate syrup
decreases. Analysis of the graph from the Bohlin data (Figure 2) on chocolate syrup showed that
chocolate syrup is a pseudoplastic fluid, meaning that its viscosity decreases as greater shear
stress is applied. It had a viscous range from 1.7 Pa-s to 4.7 Pa-s. Standard deviation was
calculated and included in the graph, showing an average of 5.7% standard deviation.

Three other fluids were analyzed to determine their fluid behavior given data from a
Bohlin rheometer. The 54% starch-water mixture was tested at 25°C. The n value was 1.4845,
meaning that it is a dilatant fluid, and its viscosity increases with greater shear stress. Its K value
was 0.0162 Pa-s, which correlates to its viscosity at different shear rates (Figure 4). Dilatant
fluids like starch water can be used in natural fiber reinforced composites (Ahmed et. al. section
7.11). Quicksand is another common dilatant fluid, becoming more dangerous with greater force
applied (Çengel et. al. ch. 9). Mayonnaise tested at 25°C had an n value of 0.1479, meaning that
it is a pseudoplastic fluid. Its K value was 117.14 Pa-s, meaning it will have a much greater
viscosity at higher shear rates (Figure 5). Pseudoplastic fluids are an important consideration in
many engineering design problems, such as pseudoplastic behavior in crystalline phases during
the cooling of slags formed from fuel combustion (Kleinhans et. al.). Non-Newtonian fluids will
have varying viscosities at different shear rates, so starch water and mayonnaise will have
nonconstant viscosities. 20W-50 engine oil exhibited a Newtonian fluid behavior with an n value
of 0.9967 at 25°C (Figure 3). This behavior is important in engineering design due to
predictability and fluid ability to remain constant at changing rpm values. Its K value was
0.3651, and since it has an n value of nearly one, its viscosity will always be nearly 0.3651 Pa-s
at a constant temperature of 25°C.

0W-20 engine oil was plotted at varying temperatures considering shear stress versus
shear rate (Figure 8). Its viscosity decreased with increasing temperatures. The viscosities for
each temperature were then plotted against temperature on one graph, derived from the K values
at each respective temperature. The graph depicted an inverse correlation between viscosity and
increasing temperature (Figure 6). This is important in engineering design as temperature must
be considered when designing systems using oil. An example is the determination of the type of
oil to be used in engines in colder weather, as the fluid system requires the oil to be viscous.
Analysis of the graph (Figure 7) of shear stress versus shear rate for 0W-20 and 20W-50
engine oils at 25°C depicted a much lower viscosity for 0W-20 oil. The viscosity of 0W-20 was
0.0854 Pa-s and the viscosity of 20W-50 oil was 0.3651 Pa-s. This means that 0W-20 oil will be
more suitable for colder weather than 20W-50 oil.
CONCLUSIONS. The objectives of this analysis were to become familiar with fluid behavior
analysis and to apply those concepts to analyze chocolate syrup. Analysis consisted of testing
chocolate syrup using a viscometer, and interpreting data on numerous fluids gathered from a
Bohlin rheometer. Chocolate syrup and mayonnaise were determined to be pseudoplastic, like
many other foods. Their viscosities were high relative to the Newtonian engine oils tested. Starch
water was determined to be dilatant, meaning its viscosity will increase with increasing shear
stress. This is an uncommon characteristic in fluids and is less applied in engineering design.
Analysis of 0W-20 versus 20W-50 engine oils showed that 0W-20 is much more suitable for
colder weather due to lower viscosity.

Human error was exhibited during the testing of the chocolate syrup using a viscometer
and may have impacted the analysis of its fluid behavior. The retesting of the apparent viscosity
at specific rpm values aimed to limit the effect of this error. Future analysis should consist of
more than two trial runs per rpm value to greater eliminate effect of human error. Equipment
accuracy should also be taken into consideration. The average standard deviation for the
chocolate syrup viscosity analysis was 5.7%, indicating repeatability of the analysis.
This analysis introduces fluid behavior concepts that can be used practically in the
engineering design process. Correlating viscosity with temperature, shear stress, and shear rate
give insight into the applications of various fluids for various purposes. These range from
complex fiber technology to everyday car engine oil use. While Newtonian and pseudoplastic
fluids are well studied and applied in various means, dilatant fluids are less understood and
future analysis may indicate further use of dilatant fluids in engineering processes.
REFERENCES.

Ahmed, M. Muneer, et al. “Enhancement of Impact Toughness and Damage Behaviour of Natural
Fibre Reinforced Composites and Their Hybrids through Novel Improvement Techniques: A
Critical Review.” Composite Structures, Elsevier, 4 Jan. 2021,
www.sciencedirect.com/science/article/pii/S0263822320334255#ab005

Kleinhans, Ulrich, et al. “Ash Formation and Deposition in Coal and Biomass Fired Combustion
Systems: Progress and Challenges in the Field of Ash Particle Sticking and Rebound Behavior.”
Progress in Energy and Combustion Science, Pergamon, 24 May 2018,
www.sciencedirect.com/science/article/pii/S0360128517300795#bib0323

Çengel, Yunus A., and John M. Cimbala. Fluid Mechanics: Fundamentals and Applications.
McGraw Hill LLC, 2024.
APPENDICES.
Trial 1 Trial 2 Spindle
Viscosity Viscosity Velocity (rpm)
(mPa-s) (mPa-s)
4679 4319 15
2536 2136 75
2116 1900 150
1671 1833 200
2472 2508 50
1998 2196 100
3288 3312 25

Figure 1.1 and 1.2: Data collected from viscometer for chocolate syrup graphed with accompanying data in table

Figure 2: Data collected from a Bohlin rheometer for chocolate syrup

Figure 3: Data collected from a Bohlin rheometer for SAE 20W-50 engine oil
Figure 4: Data collected from a Bohlin rheometer for a 54% starch-water mixture

Figure 5: Data collected from a Bohlin rheometer for mayonnaise

Figure 6: Data collected from a Bohlin rheometer for 0W-20 engine oil with viscosity plotted versus temperature
Figure 7: Viscosities of 0W-20 and 20W-50 engine oils plotted

Figure 8: Plot of change in viscosity with change in temperature for 0W-20 engine oil