Vinasses, residue of fermentation containing biomass of bakers yeast, salt-enriched

Viscosity

Link to relevant study record(s)

Reference

Reference 1

Endpoint:

viscosity

Data waiving:

other justification

Justification for data waiving:

other:

Reference 2

Endpoint:

viscosity

Type of information:

experimental study

Adequacy of study:

key study

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

other: Basic data given.

Principles of method if other than guideline:

viscosimeter

GLP compliance:

not specified

Type of method:

rotational viscometer (dynamic)

Temp.:

40°C

Parameter:

dynamic viscosity (in mPa s)

Value:

36 800

Remarks on result:

other: (89.7% dry mass)

Temp.:

other: 50.0°C

Parameter:

dynamic viscosity (in mPa s)

Value:

35 200

Remarks on result:

other: (89.7% dry mass)

Description of key information

Increasing with increasing dry matter content.
e.g.:
36800 mPa s at 40 °C (ca. 90% dry material)
35200 mPa s at 50 °C (ca. 90% dry material)

Additional information

Method: rotational viscosimeter.

Viscosity is not a relevant property for Vinasses in solid form.