Viscosity, Reynolds Number

1. 1
Course: B.Sc. Biochemistry
Sem II
Sub: Biophysics and Instrumentation
Unit 2

2. Viscosity
• The viscosity of a fluid is a measure of its
resistance to gradual deformation by shear
stress or tensile stress. For liquids, it
corresponds to the informal concept of
"thickness". For example, honey has a much
higher viscosity than water.
• The resistance experienced by one layer of a
liquid in moving over another layer is called
‘viscosity’.
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3. • Viscosity is due to the friction between neighboring
particles in a fluid that are moving at different
velocities. When the fluid is forced through a tube, the
fluid generally moves faster near the axis and very
slowly near the walls.
• A liquid's viscosity depends on the size and shape of its
particles and the attractions between the particles.
• A fluid that has no resistance to shear stress is known
as an ideal fluid or inviscid fluid. Zero viscosity is
observed only at very low temperatures, in superfluids.
Otherwise all fluids have positive viscosity.
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4. • Ether and gasoline have little viscosity and are
quite mobile.
• But honey and coal-tar have high viscosities.
• The unit of viscosity is the ‘Poise’ (1 P = 0.1
Pa·s), named after Poiseuille.
• It is expressed as,
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1 2

5. Factors affecting viscosity
• Temperature: The viscosity of liquids decreases
by about 2% for each degree rise in temperature.
• Chemical composition: The viscosity of liquids
generally depends upon the size, shape and
chemical nature of their molecules. It is greater
with larger than with smaller molecules; with
elongated than with spherical molecules. Large
amounts of dissolved solids generally increase
viscosity. Small amounts of electrolytes lower the
viscosity of water slightly.
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6. • Colloid systems: The viscosity of lyophilic colloid
solution is generally relatively high.
• Suspended material: Suspended particles cause
an increase in the viscosity. The viscosity of blood
is important in relation to the resistance offered
to the heart in circulating the blood. The heart
muscle functions best while working against a
certain resistance. The viscosity of blood is due
largely to the emulsoid colloid system present in
plasma and to the great proportion of suspended
corpuscles.
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7. Physiological Importance
• Blood cells increase the viscosity of blood.
Higher the number of blood cells, the greater
is the viscosity.
• Blood viscosity helps in streamlining blood
flow by reducing turbulence.
• Blood viscosity helps in hemodynamics
especially in capillaries, blood flow through
narrow vessels.
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8. Adsorption
• The process of taking up substances from
solution on surface is called adsorption.
• Adsorption is the adhesion of atoms, ions, or
molecules from a gas, liquid, or dissolved solid
to a surface.
• This process creates a film of the adsorbate on
the surface of the adsorbent.
• The word "adsorption" was coined in 1881 by
German physicist Heinrich Kayser (1853-1940).
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9. Characteristics of Adsorption
• It is a surface phenomenon.
• The attractive forces on the surface are limited to distances
one molecule deep.
• The extent to which adsorption takes place is dependent
upon the nature of both adsorbing agent and the
substances absorbed.
• The greater the surface of the adsorbing agent, the greater
is the adsorption.
• Charcoal becomes activated when it is heated at 700-800 C
in a closed container and adsorption takes place on the
activated charcoal due to the attraction of oppositely
charged ions. Salts, acids and alkalis restrict it.
• It has got much importance in industry.
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10. Principles governing adsorption
• Adsorption is a reversible process.
• It decreases with the rise in temperature.
• This process takes place relatively quickly.
Equilibrium is reached within one hour.
• Adsorption is proportional to the surface area
and it varies with the nature of the surface of
the adsorbent and of the substances to be
adsorbed.
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11. Cont…
• It proceeds best from dilute solutions.
• Narrow pores on the surface of the adsorbing
agent are more effective than globular
openings.
• Heat is given off in all adsorption.
• The molecules adsorbed on the surface are
oriented and arranged in a definite manner.
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12. Factors affecting Adsorption
• Nature of the adsorbate
• Surface area of the adsorbent
• Effect of pressure
• Effect of temperature
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13. Importance of adsorption
• Many chemical reactions are speeded up by the
presence of adsorptive surface.
• Surface adsorption helps to combine enzymes
with substrates to give reaction products.
• Adsorption processes taking place on the cell
membranes promote many vital chemical
reactions.
• Drugs and poisons which are adsorbed on cell
surfaces exert their effects from that location.
• The process of adsorption is applied in the
purification of enzyme.
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14. Surface Tension
• The force with which the surface molecules
are held together is called surface tension.
• Surface tension is a contractive tendency of
the surface of a liquid that allows it to resist
an external force.
• Surface tension is an important property that
markedly influences the ecosystem.
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15. • The interior molecules of a homogeneous
liquid are equally attracted in all
directions by surrounding molecules. They
are free to move in all directions.
• But the molecules in the surface of the
liquid are attracted downward and
sideways but not upward.
• As a result, the molecules of the surface
are not so free to move.
• They are held together and form a
membrane over the surface of the liquid.
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16. • A great part of energy required to convert a
liquid into a gas is essential to overcome
surface tension and drag the molecules free
from the surface of liquid.
• Surface tension x surface area = Surface
energy. A falling drop of liquid assumes a
spherical form because the ratio of surface
energy is the least.
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17. • Surface tension = ½ hdgr
• Where, h=height of the liquid
d=density of the liquid
g=acceleration due to gravity
r=radius of the capillary tube
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18. Gibbs – Thomson principle
1. Substances that lower the surface tension
become concentrated at the interface.
2. Substances that increase surface tension tend
to move away from interface.
3. Lipids and proteins which are both effective in
lowering surface tension are found
concentrated on the cell wall.
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19. Methods of surface tension
measurements
There are several methods of surface tension
measurements:
1. Capillary rise method
2. Stallagmometer
3. Wilhelmy plate or ring method
4. Maximum bulk pressure method
5. Hanging liquid drop or gas bubble method
6. Dynamic method
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20. Factors affecting surface tension
• Surface tension decrease with increase in
temperature.
• Most inorganic salts slightly raise surface
tension of water.
• Organic substances usually lower surface
tension.
• Alkalis increase surface tension. Acid and
ammonia lowers it.
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21. • The presence of impurities either on the
surface or dissolved in it, affect surface
tension of the liquid. Highly soluble
substances increase the surface tension of
water, whereas sparingly soluble substances
reduce the surface tension of water
• the stronger the intermolecular attractive
forces, the higher the surface tension will be
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22. Physiological importance
• Surface tension is involved in the process of
digestion; because bile salts reduce the
surface tension of lipids and thus assist
emulsification. As a result, surface area is
increased which favours lipase activity on
lipids.
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23. Osmosis
• Osmosis is defined as spontaneous flow of
water from a more dilute to a more
concentrated solution when the two solutions
are separated from each other by a semi-
permeable membrane.
• Osmosis occurs in the direction opposite to
that in which diffusion occurs.
• Osmotic pressure rise with the rise in
temperature.
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24. • If the cell is kept in hypotonic solution, the cell
membrane will allow water to pass into it and will
set up an excess pressure in the interior of cell
causing the cytoplasm to be forced tightly against
cell wall. This condition is known as ‘turgor’ and
the cell is said to be turgid.
• If the cell is immersed in a concentrated solution
(high osmotic pressure), water will pass out of
the interior of the cell. The cytoplasm will then
shrink and detach itself from the cell wall. This
phenomenon is said to be ‘plasmolysis’.
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25. • Iso-osmotics: Solution with the same pressure
are termed iso-osmotics.
• Isotonic solutions: A pair of solutions which
produce no flow through a semipermeable
membrane are said to be isotonic solution.
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26. Physiological importance
• Absorption from gastro-intestinal tract, as also
fluid interchange in various compartments of
body follows the principle of osmosis.
• Living red cells, if suspended in 0.92% NaCl
solution, neither gain nor lose water. Briefly
speaking, intracellular fluid of red cells is
isotonic with the red cell membrane in 0.92%
NaCl solution.
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27. Vant Hoff’s laws of osmotic pressure
• The osmotic pressure of a solution varies directly
with the concentration of the solute in the
solution and is equal to the pressure the solute
would exert if it would be a gas in the volume
occupied by the solution, if the volume of the
solute molecules relative to volume of solvent be
negligible.
• The osmotic pressure of a solution varies directly
with absolute temperature in the same way as
the pressure of a gas varies when its volume is
kept constant.
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28. Measurements of osmotic pressure
Following methods are used for the
measurement of osmotic pressure,
(a) Pfeffer’s method,
(b) Morse and Frazer’s method,
(c) Berkeley and Hartley’s method,
(d) Townsend’s negative pressure method,
(e) De Vries plasmolytic method.
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29. References
BOoks:
• Text book of biochemistry
by West and Todd
• Biophysics and
Bioinstrumentation by N
Arumugam and V
Kumaresan
• Biophysical chemistry:
Principles and Techniques
by Upadhyay and Nath
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• 1-3:
https://www.boundless.co
m/chemistry/textbooks/bou
ndless-chemistry-
textbook/liquids-and-solids-
11/liquid-properties-
85/surface-tension-376-
6402/
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