Liquid Viscosity Lookup
Find viscosity values for pump selection and fluid handling. Values in mPa·s (= cP).
Viscosity Scale — What Does It Feel Like?
1
10
100
1,000
10,000
100,000+
mPa·s (= cP)
💧
Water
~1 mPa·s
Flows instantly
🥛
Milk
~3 mPa·s
Pours easily
🫒
Olive Oil
~80 mPa·s
Slow pour
🍯
Honey
~2,000 mPa·s
Thick, sticky
🧴
Toothpaste
~100,000 mPa·s
Won't flow alone
Viscosity Unit Converter
1 Pa·s = 1000 mPa·s = 10 Poise = 1000 cP
Viscosity of common liquids at 20 °C
| Substance | Temp | Viscosity |
|---|---|---|
Alkyd Resins Alkydharze | 20°C | 500-3.000 mPas |
Applesauce Apfelmus | 20°C | 1500 |
Baby Food Babynahrung | 40°C | 1400 |
Cottonseed Oil Baumwollöl | 20°C | 60 |
Bee Honey Bienenhonig | 40°C | 2000 |
Brewer's Yeast Bierhefe | 20°C | 370 |
Gravy Bratensauce | 80°C | 110 |
Butter | 40°C | 30000 |
Butterfat Butterfett | 40°C | 45 |
Sour Cream Butterrahm, sauer | 20°C | 550 |
Dipropylene Glycol Dipropylenglycol | 20°C | 107 |
Printing Inks Druckfarben | 40°C | 550-2.200 mPas |
Peanut Oil Erdnussöl | 40°C | 40 |
Liquid Egg Flüssigei | 45°C | 150 |
Liquid Soap Flüssigseife | 60°C | 85 |
Liquid Wax Flüssigwachs | 90°C | 500 |
Fruit Mash Fruchtmaische | 20°C | 600 |
Fruit Juice Fruchtsaft | 20°C | 50 |
Fruit Juice Concentrate Fruchtsaftkonzentrat | 20°C | 2500 |
Gelatin Gelatine | 45°C | 1200 |
Vegetable Soup Gemüsesuppe | 20°C | 430 |
Gear Oil SAE 140 Getriebeöl SAE 140 | 20°C | 2700 |
Gear Oil SAE 90 Getriebeöl SAE 90 | 20°C | 700 |
Glucose Glukose | 25-30°C | 4.300-6.800 mPas |
Glycol Glykol | 20°C | 40 |
Glycerin 100% Glyzerin 100% | 20°C | 1490 |
Glycerin 100% Glyzerin 100% | 10°C | 4500 |
Glycerin 100% Glyzerin 100% | 0°C | 12100 |
Hand Cream Handcreme | 20°C | 8000 |
Resin Solution Harzlösung | 20°C | 7100 |
Hydraulic Oil HLP 100 Hydrauliköl HLP 100 | 20°C | 300 |
Hydraulic Oil HLP 46 Hydrauliköl HLP 46 | 20°C | 120 |
Hydraulic Oil HLP 68 Hydrauliköl HLP 68 | 20°C | 195 |
Yogurt Joghurt | 40°C | 150 |
Cocoa Butter Kakaobutter | 60°C | 50 |
Cocoa Mass Kakaomasse | 20°C | 4000 |
Potassium Hydroxide Kaliumhydroxid | 20°C | 67 |
Bone Oil Knochenöl | 20°C | 300 |
Coconut Oil Kokosöl | 20°C | 60 |
Condensed Milk Kondensmilch | 40°C | 80 |
Sweetened Condensed Milk Kondensmilch, gezuckert | 20°C | 6100 |
Jam/Preserve Konfitüre | 20°C | 8500 |
Lacquers (25% Pigments) Lacke (25% Pigmente) | 20°C | 3000 |
Latex Emulsion Latexemulsion | 20°C | 200 |
Cod Liver Oil Lebertran | 40°C | 35 |
Linseed Oil Leinsamenöl | 40°C | 30 |
Liqueurs Liköre | 20°C | 10-100 mPas |
Corn Oil Maisöl | 60°C | 30 |
Malt Extract Malzextrakt | 20°C | 9500 |
Machine Oil, Light Maschinenöl, leicht | 20°C | 150 |
Machine Oil, Heavy Maschinenöl, schwer | 20°C | 600 |
Mayonnaise | 20°C | 2000 |
Molasses 80°Bx Melasse 80°Bx | 20°C | 10000 |
Molasses 83°Bx Melasse 83°Bx | 20°C | 50000 |
Molasses 85°Bx Melasse 85°Bx | 20°C | 100000 |
Milk Milch | 20°C | 2 |
Whey Molke | 40°C | 800-1.500 mPas |
Motor Oil SAE 10 Motoröl SAE 10 | 20°C | 50 |
Motor Oil SAE 15 Motoröl SAE 15 | 20°C | 130 |
Motor Oil SAE 15W40 Motoröl SAE 15W40 | 20°C | 390 |
Motor Oil SAE 15W40 Motoröl SAE 15W40 | -15°C | 3000 |
Motor Oil SAE 5 Motoröl SAE 5 | 20°C | 30 |
Motor Oil SAE 50 Motoröl SAE 50 | 20°C | 750 |
Sodium Hydroxide 50% Natronlauge 50% | 20°C | 45 |
Olive Oil Olivenöl | 40°C | 40 |
Oleic Acid Ölsäure | 20°C | 40 |
Palm Oil Palmöl | 40°C | 45 |
Paraffin Emulsion Paraffineemulsion | 20°C | 3000 |
Pectin | 40°C | 300 |
Polyester Resin Polyesterharz | 30°C | 3000 |
Polymer Solution Polymerlösung | 20°C | 20000 |
Polyol (A-Component) Polyol (A-Komponente) | 10°C | 85000 |
Polyol, Unpigmented Polyol, unpigmentiert | 20°C | 500-5.000 mPas |
Pudding | 40°C | 1000 |
Cream (30-50% Fat) Rahm (30-50% Fettgehalt) | 20°C | 15-115 mPas |
Rapeseed Oil Rapsöl | 20°C | 160 |
Cleaning Emulsion Reinigungsemulsion | 70°C | 2420 |
Castor Oil Risziunusöl | 20°C | 1.000-1.500 mPas |
Salad Dressing Salatdressing | 20°C | 1.300-2.600 mPas |
Mousse Schaumspeise | 40°C | 1500 |
Processed Cheese Schmelzkäse | 60°C | 30000 |
Lubricating Oil Schmieröl | 20°C | 60-200 mPas |
Chocolate Sauce Schokoladensauce | 50°C | 280 |
Pork Fat Schweinefett | 40°C | 65 |
Shampoo | 20°C | 3000 |
Soybean Oil Sojaöl | 20°C | 60 |
Soybean Oil, Treated Sojaöl, behandelt | 20°C | 600-800 mPas |
Starch Solution, 25°Bé Stärkelösung, 25°Bé | 20°C | 300 |
Tomato Ketchup Tomatenketchup | 30°C | 1000 |
Tomato Paste Tomatenmark | 20°C | 195 |
Transformer Oil Transformatorenöl | 20°C | 30 |
Transformer Oil Transformatorenöl | 10°C | 75 |
Turbine Oil Turbinenöl | 20°C | 200-1.100 mPas |
Vitamin Oil Vitaminöl | 10°C | 4500 |
Whale Oil Walöl | 20°C | 100 |
Water-based Lacquer Wasserlack | 20°C | 900 |
Toothpaste Zahnpasta | 40°C | 70000 |
Sugar Solution 65°Bx Zuckerlösung 65°Bx | 20°C | 120 |
Sugar Solution 70°Bx Zuckerlösung 70°Bx | 20°C | 400 |
Note: 1 mPa·s = 1 cP (centipoise). Viscosity varies with temperature — higher temps = lower viscosity. Values are approximate and may vary based on grade and composition.
Why Viscosity Matters
Viscosity is critical for selecting the right pump type and sizing. High-viscosity liquids require positive displacement pumps (gear, lobe, progressive cavity), while low-viscosity liquids work well with centrifugal pumps.
Pump Selection Guidelines
- < 100 mPa·s: Centrifugal pumps work well
- 100-1000 mPa·s: Consider gear or lobe pumps
- > 1000 mPa·s: Progressive cavity or peristaltic pumps recommended
- > 10000 mPa·s: Heated lines and specialized pumps needed