Vol. 1, Issue 7 (2014)
Surface tension-viscosity relationship of powdered peak milk and distilled water solution at 309 K
Author(s): Mosam Sinha, Atiba Qamar
Abstract: Surface tension and viscosity coefficients of various solutions of powdered peak milk and distilled water were determined through a stalagmometric method and a simple constructed capillary viscometer respectively at 309 K. It was observed that the viscosity increased linearly with increase in milk concentration in water, while, the surface tension of the peak milk-water solution was not affected by any change in viscosity, in contrast to the expected result.