Viscosity

Problems

practice

1. Write something.
2. Write something else.
3. Write something different.
4. Write something completely different.

conceptual

1. problem

   Viscosity of liquid egg white and yolk at different temperatures

   Source: Abbasnezhad et al. (1915)

   T3	egg yolk (vitellus)
   	forward measurements			backward measurements
   T (°C)	η (Pa s)	r2	rmse	η (Pa s)	r2	rmse
   25	0.506	0.961	1.1916	0.495	0.792	1.0455
   50	0.139	0.975	0.2150	0.142	0.7604	0.2877
   55	0.127	0.988	0.2671	0.123	0.988	0.1771
   60	0.121	0.971	0.3356	0.118	0.9881	0.3356
   T5	egg white (albumen)
   	forward measurements			backward measurements
   T (°C)	η (Pa s)	r2	rmse	η (Pa s)	r2	rmse
   25	0.0116	0.9612	0.0805	0.009	0.9966	0.0276
   50	0.0089	0.8958	0.077	0.007	0.9234	0.0531
   55	0.0101	0.9813	0.0835	0.008	0.986	0.0608
   60	0.0119	0.984	0.079	0.010	0.9604	0.0613

   This increasing in viscosity by temperature can be related to heat sensitive proteins include in egg white.