Changes in dynamic viscosity of sea water with depth in the Pacific Ocean at Stations DM9-613W and DM9-618W

To check on the assumption that metabolic products of planktonic organisms can affect the coefficient of dynamic viscosity of seawater, viscosity was measured in water samples taken from depths of 0 to 1843 m, west of the Hawaiian Islands. Obtained results showed that plankton has no effect on viscosity of water in regions of low productivity and that viscosity can be determined with high degree of accuracy from the appropriate tables.

Oil viscosity from experiments and model calculations

Five frequently-used models were chosen and evaluated to calculate the viscosity of the mixed oil. Totally twenty mixed oil samples were prepared with different ratios of light to crude oil from different oil wells but the same oil field. The viscosities of the mixtures under the same shear rates of 10 s**-1 were measured using a rotation viscometer at the temperatures ranging from 30°C to 120°C. After comparing all of the experimental data with the corresponding model values, the best one of the five models for this oil field was determined. Using the experimental data, one model with a better accuracy than the existing models was developed to calculate the viscosity of mixed oils. Another model was derived to predict the viscosity of mixed oils at different temperatures and different values of mixing ratio of light to heavy oil.