National Technological Institute of Mexico

Pachuca Institute of Technology

CHEMICAL ENGINEERING

REPORT

PRACTICE NO. 3
Determination of the viscosity of a liquid by the method of
ball drop

Subject
INTEGRAL LABORATORY I
GROUP: A

TEAM 1:
Alejandro del Castillo Alejandro
Cerón Díaz Ailsa
Hernández Rivera Ana Laura
Leticia Regalado Rivas
Romero Alpizar Juan Ángel

Teacher: ING. LILIA BAUTISTA CANO

Pachuca de Soto, Hgo., March 7, 2017

 CVE. OFI: IQN-1010
Comprehensive Laboratory I
Key: 6Y3
Chemical Engineering

Teacher: ING. LILIA BAUTISTA CANO Page 2 of 19

[Link]:
We determined the viscosity of three fluids, which were: Glycerin, Whole milk.
and olive oil, the terminal velocity of a spherical particle was also determined.
of metal, using the ball drop method and applying Stokes' law. The part
The experiment consisted of using a 250mL flask filled with the fluid under study,
at which a distance of 19.8 cm was taken for the milk and oil and 24.5 cm for the
glycerin (test tube). Subsequently, a metal ball was dropped from a mark
specified superior, to the bottom of the container, measuring the time that
delay in passing the ball between the two specified marks. With the measured time
and the distance was found to be the speed at which the iron ball traveled in each fluid;
Knowing also the radii and the densities of the spheres, and the densities of
the three fluids under study, the viscosity of each liquid was determined, observing
that the determined average value is different from the theoretical viscosity, the fact
that the time taken was insufficient, that is to say, that the procedure was not
free of errors. Finally, it is concluded that as density increases,
time increases and the speed limit decreases, therefore the greater it is
higher density is viscosity, as seen with glycerin, which despite
that the weather data is not reliable had an average viscosity of 1.6120 kg/sm
however, this value deviates from the actual viscosity, which is 14.9x10-3 Pa*s;
As happened with the other fluids, the average viscosity of the olive oil was
of 0.1736 kg/sm and its actual viscosity is 84x10-3 Pa*s; the average viscosity of
Whole milk was 0.1142 kg/sm and its actual viscosity is 2.12x10-3 Pa*s.
 CVE. OFI: IQN-1010
Comprehensive Laboratory I
Key: 6Y3
Chemical Engineering

Teacher: ING. LILIA BAUTISTA CANO Page 3 of 19

3. INDEX:
SUMMARY

4. OBJECTIVE………………………………………………………………………………………………..……..4

5. JUSTIFICACIÓN……………………………………………………………………………….………………4

6. HYPOTHESIS………………………………………………………………………………………………………4

7. THEORETICAL FOUNDATION…………………………………………………………..……………………5

8. DESIGN OF THE PRACTICE.................................................................9

8.1 VARIABLES AND PARAMETERS……………………………………………………………9

8.2 CHOICE OF PHYSICAL SYSTEM………………………………………………………9

8.3 EQUIPMENT AND MATERIALS TO BE USED.....................................................9

8.4 DEVELOPMENT OF THE PRACTICE....................................................10

8.5 DATA OBTAINED AND CALCULATIONS MADE…………………..……………11

8.6 STATISTICAL ANALYSIS AND RESULTS................................................16

8.7 SUGGESTIONS AND RECOMMENDATIONS…………………………………..………. 16

8.8 OBSERVATIONS.................................................................17

8.9 CONCLUSIONS…………………………………………………………………..…………17

9. BIBLIOGRAPHIC REFERENCES...........................................................18

10, ANNEXES………………………………………………………………………………………………….……19
 CVE. OFI: IQN-1010
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Key: 6Y3
Chemical Engineering

Teacher: ENG. LILIA BAUTISTA CANO Page 4 of 19

PRACTICE DATA

Subject: LABORATORY
INTEGRAL I

Practice No. 3 Determination of the viscosity of a liquid

by the ball drop method

Place: Chemical Engineering Laboratory

4. OBJECTIVE:

Determine the viscosity of different fluids using the ball drop method.
using Stokes' Law to find the speed at which the iron ball travels
fluid.

5. JUSTIFICATION:

In fluid mechanics, knowledge of the properties is of vital importance.

of the fluids to study since the obtaining of them depends directly on
essential data for the calculation in a problem such as the viscosity of the
fluids. This is one of the reasons why it is necessary to know where it comes from.
they obtain this highly valuable data for the study of fluids since they were
obtained by experimentation.

6. HYPOTHESIS:

The results of the viscosity measurements will be the same for all fluids.
regarding the data obtained from the tables, such as the times to be taken will be
the same for all spheres, taking into account the characteristics of the liquid with
the one who performs the practice.
 CVE. OFI: IQN-1010
Comprehensive Laboratory I
Key: 6Y3
Chemical Engineering

Teacher: ING. LILIA BAUTISTA CANO Page 5 of 19

7. THEORETICAL FOUNDATION:

BALL FALL VISCOSITY

A method that can be used for characterization, and that is particularly useful
for low shear rates, it is the falling ball viscometer.
determine the terminal velocity of a spherical particle and the effective viscosity of the fluid
it is calculated using Stokes' law.

Stokes' law.

For small values of the Reynolds number (R < 1), it is possible to determine
analytically the expression of the drag force on a smooth sphere,
obtaining
FD= 3 π η D v

expression known as Stokes's law, in honor of the Irish physicist Sir George
Stokes (1819-1903), who first deduced it in 1845. This law states that
the viscous drag force that opposes the motion of a sphere through
a fluid, when R < 1, is proportional to the viscosity of the fluid, to the diameter of the
sphere and the speed of it in the fluid.

When a body falls in a fluid under the sole influence of gravity, it accelerates.
until the force pulling it down (weight) is balanced by the force of
buoyancy and the viscous drag force acts upwards. At that moment the object
it acquires a speed known as terminal velocity, this principle is
applicable to the ball drop method, which causes the used sphere to fall
freely through the liquid and the time taken for it to traverse is measured.
distance that is known, allowing the speed to be calculated.
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Chemical Engineering

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In this free body diagram of the ball that acts in the calculation of viscosity
the letter is shown, which is the weight of the ball, Fb is the buoyant force, and Fd is the
viscous drag force acting on the ball. When the speed is reached
there is an equilibrium and the formula is:

ω = Fb - Fd = 0

Yes it is the specific weight of the sphere, it is the specific weight of the fluid, V is the
volume of the sphere and D is its diameter, then we have:
∙ ∙ 3
= ∙ =
6
∙ ∙ 3
= ∙ =
6
 CVE. OFI: IQN-1010
Comprehensive Laboratory I
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Chemical Engineering

Teacher: Ing. Lilia Bautista Cano Page 7 of 19

For viscous fluids that have a small velocity, the drag force on
the sphere is:
= 3∙ ∙ ∙ ∙

The equation for the calculation of viscosity by the ball method is given as follows
manner.
( − ) 2
=
18 ∙ v

2 2
( 2− 2) ∙
=
9

Where it is finally replaced

=

2 2 ( 2− 1 ) ∙ ∙
=
9
The previous expression is only valid in strict terms for a liquid of indefinite extension.
If the sphere falls into a cylindrical container with inner radius RI, the walls influence the
such a way that causes a decrease in the falling speed, according to the factor;
1
1 + 2.4 ∙
therefore the viscosity will be given by the relationship:

2 ( 2− 1∙) ∙ 1
= 2 ( )
9 1 +2.4 ∙
Where:

Radio of the metal ball

g: Acceleration of gravity
ρ₂Density of the metal ball
ρ₁Liquid density
t = tiempo de caída
d: the distance between drop points,
R= radius of the cylinder where the measurement is carried out.
 CVE. OFI: IQN-1010
Integral Laboratory I
Key: 6Y3
Chemical Engineering

Teacher: ENG. LILIA BAUTISTA CANO Page 8 of 19

This viscometer is mainly used for low viscosity substances, between

0.6 and 100,000 mPa*s, as:

Mineral oil industries (oils, hydrocarbon liquids).

Food industry (sugar, honey, beer, milk, gelatin, juice solutions)
fruits.
• Chemical industry (polymer solutions, solvents, resin solutions,
latex dispersions, adhesive solutions
Cosmetic/Pharmaceutical Industry (glycerins, emulsions, suspensions,
solutions, extracts)
Oil industry (crude, machine oil).
Paper industry (emulsions, pigment dispersions, paper additives).
Paints and varnishes (printing inks, watercolors).
 CVE. OFI: IQN-1010
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Chemical Engineering

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8. DESIGN OF THE PRACTICE

8.1 Variables and parameters

VARIABLES PARAMETERS

Volume of the fluid Distance covered by the

Weight of the balls of metal ball.
metal Time.
Diameter of the balls of Densities of the
metal. fluids.

8.2 Choice of physical systems

. Test tube
. Metal balls
. Glycerin
. Whole milk
. Olive Oil

8.3 Equipment and materials to be used

TEAM MATERIALS
Analytical balance 4 metal spheres of
different diameters.
1 graduated cylinder of 250 ml.

1 Vernier.
Stopwatch.
Rule
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Ingeniería Química

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8.4 Development of the practice

To determine the viscosity of the problematic liquid, it will be necessary

have the following data:
La densidad ρ2 y el diámetro D de las esferas.
The density ρ1 of the liquid problem.
The internal diameter of the tube
The distance 'd' between the marks on the tube.

2. Fill the graduated cylinder with the fluid whose viscosity is to be measured up to
almost its full capacity.

3. Drop a sphere from the free surface of the liquid problem, in the
center of said surface. The sphere must descend along the axis
from the flask or tube, away from the walls.

4. Measure and record the transit time of the sphere between the two marks
marked on the tube.

5. Repeat the previous operation for each fluid, with each ball.
corresponding.
 CVE. OFI: IQN-1010
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Chemical Engineering

Instructor: ING. LILIA BAUTISTA CANO Page 11 of 19

8.5 Data obtained and calculations.

DENSITY WHOLE MILK (ρL) 1030 kg/m3

GLYCERIN DENSITY (ρG) 1261 kg/m3
DENSITY OLIVE OIL (ρAO) 919 kg/m3
GRAVEDAD (g) 9.81m/s2

DIAMETER RADIO
(m) R
(m)

PROBETA 0.0445 0.02225

DATA OF THE METAL BALLS:

Volume Density
Ball Diameter Radio Time (m3) (kg/ m3)
D r m 4πr3 =
(m) (m) (kg) =
3

1 0.001 0.0005 0.00002 5.236E-10 38197.1863

2 0.002 0.001 0.00006 4.189E-09 14323.9449

3 0.003 0.0015 0.00013 1.414E-08 9195.6189

4 0.0045 0.00225 0.00044 4.771E-08 9221.5315

 CVE. OFI: IQN-1010
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Chemical Engineering

Teacher: ENG. LILIA BAUTISTA CANO Page 12 of 19

2 ( 2− 1∙) ∙ 1
= 2 ( )
9 1 +2.4 ∙

GLYCERIN Distance Time Speed VISCOSITY

Ambient temperature d t v
(m) (s) (m/s) (kg/m)
Ball 1 0.245 33 0.00742 2.5727
Ball 2 0.245 14.79 0.01657 1.5517
Ball 3 0.245 8.53 0.02872 1.1663
Ball 4 0.245 4.01 0.06110 1.1571

OIL OF Distance Time Speed VISCOSITY

OLIVE d t v
Ambient temperature (m) (s) (m/s) (kg/m²)

Ball 1 0.198 1.7 0.1165 0.1655

Ball 2 0.198 0.94 0.2106 0.1252
Ball 3 0.198 0.81 0.2444 0.1429
Ball 4 0.198 0.7 0.2829 0.2607

WHOLE MILK Distance Time Speed {"text":"VISCOSITY"}

Ambient temperature d t v
(m) (s) (m/s) (kg/sm)
Ball 1 0.198 0.75 0.264 0.0728
Ball 2 0.198 0.64 0.3094 0.0846
Ball 3 0.198 0.58 0.3414 0.1010
Ball 4 0.198 0.54 0.3667 0.1984
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Chemical Engineering

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CÁLCULOS:
2 ( 2− g) ∙ ∙ 1
= 2 ( )
9 1 +2.4 ∙

GLYCERIN:

VISCOSITY:
Ball 1:
2 ( (38197.1863) − (1261 )(9.81)33)
) 1
2 ( )
1(0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

1= 2.5727
∙
Ball 2:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
2(0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

21.5517
∙
Ball 3:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
3(0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

3= 1.1663
∙
Ball 4:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
4(0.0005)
9 (0.245) 0.0005
1 + 2.4( )
0.02225

4= 1.1571
∙

AVERAGE VISCOSITY:
1.6120
∙
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Chemical Engineering

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OLIVE OIL:

Ball 1:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
1(0.0005)
9 (0.245) 0.0005
1 + 2.4( )
0.02225

1= 2.5727
∙
Ball 2:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
2(0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

2= 2.5727
∙
Ball 3:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
30.0005
9 (0.245) 0.0005
1 +2.4( )
0.02225

3= 2.5727
∙
Ball 4:

2 ( (38197.1863) - (1261 )(9.81)(

) 33) 1
2 ( )
4 (0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

4= 2.5727
∙

AVERAGE VISCOSITY:

= 3.62032
∗
 CVE. OFI: IQN-1010
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Instructor: ENG. LILIA BAUTISTA CANO Page 15 of 19

WHOLE MILK:

Ball 1:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
1 (0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

1= 2.5727
∙
Ball 2:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
2(0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

2= 2.5727
∙
Ball 3:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
3(0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

3= 2.5727
∙
Ball 4:

2 ( (38197.1863) − (1261 )(9.81)(

) 33) 1
2 ( )
4(0.0005)
9 (0.245) 0.0005
1 +2.4( )
0.02225

4= 2.5727
∙

VISCOSIDAD PROMEDIO:

= 3.62032
∗
 CVE. OFI: IQN-1010
Comprehensive Laboratory I
Key: 6Y3
Chemical Engineering

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8.6 Statistical analysis and results

VISCOSITY
FLUID SPEED VISCOSITY AVERAGE
v prom
(m/s) (kg/m²) (kg/cm)
GLYCERIN

BALL 1 0.00742 2.57266702 1.61195499

BOLA 2 0.01657 1.5517179
BALL 3 0.02872 1.1663194
BALL 4 0.06110 1.15711564

Olive oil

BALL 1 0.1165 0.16550921 0.173590077

BALL 2 0.2106 0.1252268
BALL 3 0.2444 0.14294905
BALL 4 0.2829 0.26067525

Whole milk

BALL 1 0.264 0.072801350.114186452

BALL 2 0.3094 0.0845548
BALL 3 0.3414 0.10098582
BALL 4 0.3667 0.19840385

8.7 SUGGESTIONS AND RECOMMENDATIONS

Use transparent fluids to better visualize the fall of the metal balls.
Use thick substances, as low-viscosity fluids make measurements difficult.
of time.
Be as precise as possible in capturing the times.
Use easy-to-clean fluids.
 CVE. OFI: IQN-1010
Comprehensive Laboratory I
Key: 6Y3
Chemical Engineering

Teacher: ING. LILIA BAUTISTA CANO Page 17 of 19

8.8 OBSERVACIONES:

Glycerin is the most viscous fluid of the three fluids studied, for this reason the
spheres fall with greater speed.

In Glycerin, the smaller sphere took longer seconds to fall to the surface.
On the other hand, in the milk, the largest sphere took the least time to fall.
to the surface.

The spheres had a very small diameter that made them difficult to see on the surface of
the test tube that contained milk.

8.9 CONCLUSIONES :

In this practice, the kinematic viscosity of glycerin, whole milk and

olive oil, using the ball drop method, applying the Law
from Stock. Subsequently, there were sources of error regarding the timing, as
that the stopwatch was operated manually, and because the distance was very short
and the viscosities of the oil, milk, and glycerin were lower, it did not allow for taking
the exact time the sphere traveled in each fluid, in this way the speeds
and the viscosities will depend on the time taken and since these were not exact
then the value of the maximum speed of the sphere and the viscosity of the fluid
they will not be the best. Finally, it is concluded that as the density
increases, the time increases and the limit speed decreases, therefore the greater
the density, the greater the viscosity as observed in glycerin that
it was relatively viscous compared to milk and oil.
 CVE. OFI: IQN-1010
Comprehensive Laboratory I
Key: 6Y3
Chemical Engineering

Teacher: ING. LILIA BAUTISTA CANO Page 18 of 19

9. BIBLIOGRAPHIC REFERENCES:

J. F. Perry, Chemical Engineers' Handbook, 5th Edition, McGraw Hill Book Publishing
Co. New York, 19.
[Link]
[Link]
533ed4c7aa54
Robert L. Moot (2006). Mecánica de Fluidos. Editorial PEARSON. Prentice Hall. 6ta
Editing.
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Chemical Engineering

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10. ANNEXES
Studied fluids:
whole milk, olive oil and
glycerin

TIME CAPTURE BY
EACH BALL: